Nick gets an early look at what will surely be a Cambridge dining destination, Parker’s Tavern at the University Arms Hotel
Which is apt as the project in question is the refurbishment of the University Arms hotel in Cambridge overlooking Parker’s Piece. Parker’s Piece was the birthplace of the rules of Association Football in 1848, which were pinned to the trees surrounding Parker’s Piece by university students.
It’s the oldest hotel in the City, (it was the first in Cambridge to get loos and electricity) and opened in 1834 but in the 1960s was largely demolished and replaced by newer buildings. In 2014 De Vere Hotels began work on a’new’ University Arms under Melford Capital Partners LLP.
All these things are told to me in one of the Portakabins that currently surround what is still largely a shell, only the wonderful CGIs reveal the grand plans afoot. Especially for the dining
I haven’t seen him since last eating at Launceston Place where he was Head Chef back in the early 2000s, but he’s back now in his hometown of Cambridge with a brief to deliver an outstanding eating experience in the new hotel.
Parker’s Tavern will be his restaurant – a stand-alone destination restaurant and bar with its own grand entrance serving as he says’good, honest, locally sourced food – a delicious taste of Cambridge’
The aim is to make it a beautiful, flamboyant and idiosyncratic restaurant for all day dining. Everything served will have British origins and will be rooted back to Cambridge and East Anglian producers.
‘Wooden floors and banquette seating, as it is in the college refectories.’ We look again at the CGI, it looks lovely and they have already begun installing the wood panelling and putting back the original stained glass windows. Tristan has been involved in creating the dining side of things right from the start, an opportunity few chefs get.
‘There will be up to 110 covers in the restaurant and 61 in the bar and the food menu will consist of a selection of new modern classics, complimented by a seasonally changing menu’, he tells me with infectious enthusiasm.
The rain comes down but it doesn’t dampen Tristan’s spirits, which are infectious. He says I should come back in 2018 when it’s all done and I certainly shall, it’s going to be one heck of a hotel and the food should be fantastic.