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POWERED BY OPEN TABLE

The Crown & Punchbowl - please phone to book.
SmokeWorks - no bookings, just turn up!


THE COCK

47 High Street,
Hemingford Grey, Huntingdon,
PE28 9BJ
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01480 463609
cock@cambscuisine.com

THE CROWN & PUNCHBOWL

High Street,
Horningsea, Cambridge,
CB25 9JG
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01223 860643
crown@cambscuisine.com

SMOKEWORKS

2 Free School Lane,
Cambridge,
CB2 3QA
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info@smokeworks.co.uk
Bookings for groups 10+ only

THE TICKELL ARMS

North Road,
Whittlesford, Cambridge,
CB22 4NZ
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01223 833025
tickell@cambscuisine.com

CAMBRIDGE CHOP HOUSE

1 King’s Parade,
Cambridge,
CB2 1SJ
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01223 359506
cambridge@chophouses.co.uk

ST JOHN’S CHOP HOUSE

21-24 Northampton Street,
Cambridge,
CB3 0AD
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01223 353110
stjohns@chophouses.co.uk

Christmas Parties
St John's Chop House - Refurbishment
Pre-Theatre Menu - Cambridge Chop House
Game Week
SmokeWorks & The Corn Exchange
Saffron Hall & The Tickell Arms
SmokeWorks Lunch Deal

Steak

TUESDAY NIGHT IS STEAK NIGHT

Every Tuesday night at The Cock and The Tickell we present different cuts of meat at the table for you to choose. All served with chips. This is a permanent feature at the two Chop Houses, available every evening.

TOP TIPS FOR THE PERFECT STEAK

1) Source the best quality meat you can for your budget.

2) We find dry aged steaks to be better than wet aged steaks. They're more expensive but the results are more consistent when it comes to cooking.

3) Heifers have evolved to eat grass meaning grass-fed cows produce the tastiest steaks.

4) Season your steak with salt & pepper before cooking.

5) Don't cook from cold - let your steak come to room temperature before you cook it.

6) Get the pan really hot! This makes for better caramelisation on the surface of the steak and more flavour.

7) The finger test. Press the tip of your thumb and index finger together. The fleshy area below the thumb is what rare meat feels like. Do the same with your thumb and middle finger - this is medium rare. Work your way round to your little finger - this is what well done meat feels like.

Smoked

Many research trips and tastings have fuelled a menu inspired by traditional and modern BBQ techniques. We've imported the best American smokers whilst adapting classic BBQ recipes for the British palate.

On top of our classic buns, ribs and wings we’ve developed some winning, innovative combinations - beef dripping mash, SmokeWorks cottage pie, our own spiced sausage and it doesn’t stop there...

We're constantly recalibrating our menu and adding new dishes that’ll feed any meat fiend's fantasy!

Sausages

THE DUCK PARCEL

Least we forget the classic Duck Parcel! Our most popular dish - confit duck leg, sweet & sour cucumber, soy & ginger dressing. We tried to take it off the menu once at The Cock but were flooded with complaints!

THE ART OF SAUSAGE MAKING

Head Chef at The Cock, George Allan shows us how to make sausages...
At The Cock, Hemingford Grey, we make our own gluten-free sausages from scratch. All served with a choice of mash and sauce. We’ve even perfected our own ‘Hemingford’ mash made with fresh horseradish and mustard.

Fish

SAY 'FISH' - FISH SUSTAINABILITY TRAINING AT THE TICKELL ARMS

FRESH FISH BOARDS

- The Tickell Arms
- The Cock

All fish is supplied by Marrfish from day boats and delivered fresh daily.

WINE PAIRING

Bess Hooton, Assistant Manager at The Tickell Arms shares her wine recommendation to accompany this dish of bream fillet with new potatoes, aubergine, courgette & olive purée :

"For me Chenin Blanc 'Figure Libre' from Domaine Gayda is the perfect wine to complement fillet of bream. I feel the punchy acidity wonderfully balances the delicacy of the fish. This wine is an unusual little beauty - grown in high altitudes in sandstone and fermented and aged in a concrete egg! Vincent Chansault has put a huge amount of love into producing this wine. It's golden in colour with reflections of green whilst the nose is complex and fresh with floral, fruity tones and a honeyed edge. A cracker!"

Wine

A VINEYARD LUNCH WITH DOMAINE SAINTE CROIX

WINE LIST FOCUSED ON THE LANGUEDOC ROUSSILLON

We visit the region twice a year with staff, and have met very nearly all of the wine makers on our list.

Seven producers supply the majority of our Languedoc wines. All are small growers showing great care and passion to their wine making.

beer

We take our real ales very seriously. So seriously we have our own beer festivals twice a year! All our restaurants serve local real ales at sensible prices.

Some of our favourite breweries include: Milton, Oldershaw, Brewsters, Great Oakley, Tydd Steam & Calvors Brewery.

THE TICKELL BEER FESTIVAL
27th, 28th, 29th May 2016
THE COCK BEER FESTIVAL
19th, 20th, 21st August 2016

SQUIRREL & HAZELNUT
SUET PUDDING

This unusual suet pudding has made national press. We use grey squirrels which are caught humanely in Radwinter woods, Saffron Walden.

The squirrel meat is braised in chicken stock with fresh thyme, carrot, onions & celery. Crushed hazelnuts are kneaded into the suet pastry before steaming.

Discover more of our signature dishes...

EXPERTS IN PARTY BOOKINGS

St John's Chop House has gained a strong reputation for hosting larger groups. The restaurant has 3 private dining areas upstairs which are perfect for corporate events and parties.

The 17th century brick building with wood burning stoves and natural beams is the perfect environment to show guests the best of traditional British food and local real ales.

SPECIALIST EVENT PLANNERS

The Cambridge Dining Company are specialist event caterers based in Cambridge. We provide restaurant quality food and event management for corporate events, weddings, product launches & parties. Our cuisine is British, sourced from the local area and presented with style.

Click here to find out more...