A look back at 2025 at Provenance Kitchen – and why we’d love to see you this year
A year of fire‑kissed feasts
2025 was a landmark year at Provenance Kitchen. Our team celebrated ten years of wood‑fired cooking with a series of events that brought together seasonal ingredients, nose‑to‑tail dining and a warm sense of community. Below is a recap of the highlights, followed by a taste of what’s waiting for you on our menus in 2026 and our opening times.
Whole Beast Feast – Lamb Series (10 July 2025)
The first installment of the Whole Beast Feast celebrated everything lamb. Guests gathered around long tables for an intimate evening filled with fire, flavour and energy. Dishes celebrated every part of the animal, from char‑grilled skewers to a deep‑fried lamb shoulder lasagne, while the wood fire roared and glasses clinked. The evening captured Provenance’s nose‑to‑tail philosophy and set the tone for the rest of the series.
Orchard Feast (20 September 2025)
September saw guests gather under the apple trees at The Orchard Barn for a harvest celebration. The afternoon paired food, friends and the beautiful setting of Provenance’s own orchard. The menu ranged from wood‑fired Holkham Estate venison and Flourish Farm rainbow chard to seasonal vegetarian dishes, freshly picked orchard apples and a dessert that told the story of the season. Long tables in the sunshine and the laughter around them created an unforgettable atmosphere.
Family Day – Duxford’s Flying Finale (4 October 2025)
Autumn also brought a fun‑filled day for families. Held in the meadow garden, Family Day coincided with Duxford’s Flying Finale air show. Visitors enjoyed the Red Arrows, RAF Typhoon display and the Battle of Britain Memorial Flight overhead, while on the ground Provenance served a seasonal à la carte lunch alongside children’s favourites. The converted horsebox bar poured soft drinks from Cambridge Juice Company, craft beers from BrewBoard and house wines. Garden games, gentle music, ample parking and great views made it a relaxed, family‑friendly affair.
Whole Beast Feast – Deer Series (13 November 2025)
The final Whole Beast Feast of the year. The menu included venison tartare with smoked bone marrow, venison kofta with charred aubergine, and a char‑grilled venison haunch, creating a feast built around big autumn flavours and wood‑fired cooking. This event proved that game can be both elegant and hearty, especially when paired with the warmth of Provenance’s hearth.
Après Ski Party (4 December 2025)
To close the year, Provenance Brix + Mortar transformed into a winter wonderland. The Après Ski Party offered an evening of music, dancing and full‑on alpine vibes. Guests enjoyed wood‑fired food, live DJs, boozy hot chocolates, toffee shots and roaring fire pits. With cosy layers and snow boots encouraged, it was a festive way to toast the end of 2025.
Start your 2026 with a wood‑fired lunch or dinner
After an action‑packed 2025, the new year is always a quieter time. If you missed our events or simply want to enjoy Provenance’s cooking without the crowds, now is the perfect moment to book a table. Our menus feature dishes that combine the best of local suppliers, nose‑to‑tail butchery and fresh produce:
Snacks and small plates: Marcona almonds, Gordal olives, smoked‑butter sourdough and Old Spot pork croquettes with mustard emulsion are perfect to nibble on before your meal.
Starters: Choose from wood‑fired celeriac soup with spiced seeds, a citrus‑cured sea trout with blood orange and jalapeños, or harissa‑poached eggs on grilled sourdough.
Mains: Options include longhorn beef shin ragù with pappardelle and aged parmesan, grilled Gurston Down pheasant with hazelnut and radicchio, wood‑fired whole bream with caper and parsley vinaigrette, or a plant‑forward wood‑fired celeriac with wild mushrooms and bay‑leaf butter. For pasta lovers there’s a Dorset brown crab cacio e pepe, while burger fans will enjoy the aged Hereford beef burger with truffle mayonnaise.
Steaks: Our rare‑breed steak cuts are cooked over fire and served with charcuterie sauce and grilled gem lettuce – choose from flat iron, sirloin or ribeye.
Sides: Coal‑roasted new potatoes with capers and parsley, winter greens with aged parmesan and shallot butter, BBQ January King cabbage with pumpkin‑seed XO sauce, or wood‑fired beetroots with horseradish gremolata add flavour and texture to your meal.
Desserts: Indulge in a chocolate nemesis with crème fraîche and honeycomb, a prune and almond tart with orange marmalade, a zesty caramelised lemon tart, or treat yourself to an affogato – vanilla ice‑cream doused in hot espresso. There’s also a selection of British cheeses, cherry sorbet or even a toffee espresso martini if you fancy something boozy.
For those after a lighter mid‑week meal, our Set Lunch Menu is available Wednesday to Friday from 12 pm to 2:30 pm with two courses for £29 or three courses for £33. It features some of the dishes above in smaller portions, making it ideal for business lunches or leisurely afternoons.
Visit us
We’re based at Hill Farm Road, Whittlesford, CB22 4AN and our winter opening hours are as follows:
Day Hours
Monday: Closed
Tuesday: Closed
Wednesday: 12:00–16:00
Thursday: 12:00–16:00 and 18:00–22:00
Friday: 12:00–16:00 and 18:00–23:00
Saturday: 12:00–16:00 and 18:00–23:00
Sunday: 12:00–18:00
Book now: With January and February traditionally quieter months, there’s plenty of space for you to enjoy our wood‑fired cooking and relaxed atmosphere. You can reserve a table via our website or call 01223 839993. Whether you’re craving a cosy lunch, planning a celebratory dinner, or looking ahead to the next event, we’d love to welcome you to Provenance Kitchen.