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Rescued from receivership and possible extinction by foodie renegade Tim Hayward and chef Rosie Sykes, this Cambridge veteran is back in business with a new bushy-tailed approach. Launched in 1922
and famed as the home of Chelsea buns, it still looks a pretty picture with its art-nouveau windows, gorgeous wedding cake displays and candelabra. Coffee and weekend breakfasts bring in the
crowds, while lunch offers a tidy selection of upbeat sandwiches, bagels, charcuterie, savoury tarts and salads, backed by assorted sweet stuff. Afternoon tea is a splendid occasion, and
Fitzbillies in now open for supper three evenings week: expect a short line-up of seasonal dishes ranging from grilled quail with aïoli or globe artichoke with vinaigrette to signature ‘porter’s
pies’, tagliata-style beef, daily fish specials and sharing blow-outs such as roast chicken. Note: you can book for dinner, but not for lunch or tea.
I was delighted to attend the Producers’ Dinner, a fringe event organised by Grub Club Cambridge for Eat Cambridge 2015. It was held on 22 May 2015 at Fitzbillies and included a talk by the iconic restaurant’s owner Tim Hayward.Grub Club Cambridge is run by Vhari Russell (The Food Marketing Expert, providing marketing and retailing support for food and drink businesses) and Kelly Molson (Rubber Cheese, a design agency working with the food, drink and hospitality sectors). It is a networking club based in Cambridge for food and drink professionals and their aim is to put producers, retailers, buyers and businesses...
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