2* Michelin Restaurant in Cambridge using premium local ingredients to create contemporary British cuisine. Chef/Patron Daniel Clifford @midsummerchef
Joined November 2010
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Cambridgeshire Asparagus. Meadowsweet hollandaise, black truffle and fromage blanc, burnt onion ⭐️⭐️
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Lychee Parfait. Jerusalem artichoke yoghurt, rose, matcha tea ⭐️⭐️
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Excited to share that @Midsummerchef will be appearing on @MasterChefUK tomorrow, Thursday 4th June at 8pm on BBC One
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A glimpse into a day at Midsummer House. Thank you Armstrong Media Group
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Duck Liver Flapjack. Bitter chocolate, raspberry ⭐️⭐️
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One of those reminders of how lucky we are to have Cambridge on our doorstep. An afternoon on the River Cam, punting past the Bridge of Sighs in the sunshine ⭐️⭐️
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Our rye sourdough from the original mother starter, cultured from apples grown in our garden, with truffled Ampersand butter ⭐️⭐️
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Golden, opulent and unforgettable ✨
Our by the glass pour of Château d’Yquem 2003 is a wine of extraordinary depth and beauty ⭐️⭐️
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A stunning evening in Cambridge. Our rooftop
terrace, ready for our guests ⭐️⭐️
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Fillet of Hereford Beef. Braised cheek, spinach & blue cheese gratin, horseradish, smoked Ratte potatoes, red wine sauce. Enjoy this on both our Trinity and Corpus menus ⭐️⭐️
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Your evening begins here. Lily ready to welcome you ⭐️⭐️
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Looking forward to reopening this week after our Easter break ⭐️⭐️
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Krug. A house where over 120 wines come together in quiet harmony, shaped by time, patience, and precision. Fermented in oak, layered with depth, and built for the table, not just the moment.
Each bottle tells a story. In magnum, it lingers just a little longer. ✨
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Hazelnut-crusted John Dory, salt-baked clam chowder tartlet, lemon and salsify purée, salsa verde, and vin jaune sauce ⭐️⭐️
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We’re delighted to welcome Domaine de la Romanée-Conti Échézeaux 2006 to the Midsummer House wine list. A rare Grand Cru from Burgundy, offering silk-like texture, layered red fruit, and timeless elegance.
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Thank you @rittercourivaud and @michelinguide for delivering our Michelin plaque today. A massive honour to have retained two stars for another year and a big thank you to the team who make it possible ⭐️⭐️
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