Midsummer House

Now into his second decade at Midsummer House, chef/patron Daniel Clifford continues to delight with a plethora of menus defined by direct, unabashed flavours and carefully sourced ingredients. The style may be classically minded, but it comes with an innovative streak and much is made of unexpected contrasts – think stone bass teamed with razor clams, cucumber, wasabi and sorrel or a stunning plate of slow-roast duck with English cherries, sweet potato, tamarind and hazelnuts. Meanwhile, other dishes such as beetroot cooked on open coals with sheep’s curd and horseradish offer a masterclass of distilled freshness. And like everything else that arrives from this two-Michelin-starred kitchen, desserts are an absolute joy to behold and savour. A brigade of friendly, helpful staff give a great boost to this polished and unfailingly impressive experience, while the Victorian villa by the river Cam is serenity itself, with the conservatory dining room overlooking a walled garden.

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