Chef Lee Clarke describes the atmosphere of his modern British restaurant Prévost as ‘fine-dining without the formality’ – and the warm and inviting decor combined with a friendly team of staff certainly give it a laid-back feel. The restaurant’s interiors are simple but stylish – much like the food it serves – and the open kitchen and wood-burning stove lend it a homely and relaxed charm.
Outside, a small garden serves as a reminder of Clarke’s dedication to using only the freshest seasonal produce, and sourcing ingredients as locally as possible. Many of the herbs and vegetables on the menu come from Prévost’s backyard and the team are also very proud of their beehives from which they reap a fantastic yield of honey to incorporate into their cooking and sell by the jar.
Set in a 16th century mews in Peterborough’s historic Priestgate, Prévost is the culmination of Clarke’s two decades spent cooking in some of the world’s finest kitchens, in partnership with his wife Teresa, who has since trained to be a professional sommelier. Menus change monthly but diners are always given the choice of a five or nine-course tasting menu or a three-course set menu – all with the option to add a matching flight of wine or an additional cheese course.
Clarke’s style is refined and combines classic flavour combinations with modern culinary techniques. In winter months diners can look forward to the likes of chalk-stream trout with a smoked egg yolk, watercress and horseradish; Creedy Carver duck with clementine, carrot and duck-fat roasted potato; and Dover sole with leek, cep and spiced brown shrimp butter. All the menus also begin with a selection of the restaurant’s signature snacks including Clarke’s renowned sourdough and homemade butter.
Teresa’s carefully curated wine list features an interesting selection of affordable old and new world reds, whites and rosés, as well as a good selection of English sparkling varieties. Visitors are also encouraged to enjoy a pre-dinner cocktail at the restaurant’s elegant bar while they wait for their table.