Perilla alumnus Adam Wood is to lead the kitchen at Garden House, a new restaurant within the Graduate Cambridge hotel on the banks of the River Cam.
Billed as an approachable contemporary restaurant, Garden House will be focused on open-flame cooking and seasonal East Anglian produce.
Wood was previously sous chef at Perilla, the
His launch menu includes native oysters, gooseberry and jalapeno; cured chalk stream trout with green almond dressing; grilled Norfolk quail, pickled cherry and dandelion; Herdwick hogget, roasted peppers and kelp sauce; and Cambridge burnt cream tart.
The F&B offering at Garden House - including the restaurant, the Garden Bar, a café and ‘flexible gathering space’ - is being developed in partnership with White Rabbit Studio, the creative arm of White Rabbit Projects (Lina Stores, Kricket, Island Poké).