We’ve built a loyal following around our legendary Sunday roasts. Those roast lunches celebrate local, seasonal produce, huge sharing platters piled with vegetables, cuts of the finest meats and even a decadent cauliflower cheese. But there is so much more to our Whittlesford home than one day a week. Our new menu of snacks, small plates and generous mains showcases the same commitment to quality, cooked over our wood‑fired hearth that imparts a deep, smoky flavour. It’s proof that our weekday offerings deserve just as much attention as our famous roasts.

Cooking over fire – our signature

What sets us apart is the way we cook. When we designed the restaurant, we built it around a brick‑built hearth, and Wednesday to Sunday our kitchen team stokes the wood‑fired fire to glowing embers. We work over open flame and charcoal, adding seasoned wood as a final ingredient to imbue dishes with a distinct smoke that enhances rather than overwhelms the ingredients. We source produce from farms and growers across Cambridgeshire and neighbouring counties, so our menu naturally evolves with the seasons. This blend of flame‑cooked technique and hyper‑local sourcing gives our dishes their personality.

Highlights from the new menu

Snacks

A selection of snack‑sized bites is perfect with a glass of local beer or a cocktail while waiting for larger plates:

Dishes

Gordal olives

Plump olives with a natural briny flavour

Marcona almonds

Sweet Spanish almonds, lightly roasted

Grain‑culture sourdough

Served with smoked butter

Rosemary & garlic focaccia

House‑made, with rapeseed oil for dipping

Gloucester Old Spot pork croquettes

Filled with tender pork and paired with black garlic aioli

Mushroom croquettes

Earthy mushrooms and Pecorino cheese with a hint of black garlic

Grilled padrón peppers

Tossed in a smoked vinaigrette for a subtle heat

Small plates & sides

Provenance’s small plates are ideal for sharing. Each dish shows off an ingredient cooked simply but thoughtfully:

Dishes

House‑made pork coppa

Thin slices of cured pork with pickled onions and crisp fried kale

Hearth‑roasted beets

Served with Binham Blue cheese and candied pecans for sweet‑salty balance

Mushroom parfait

Silky mushroom pâté topped with artichoke crisps and beetroot ketchup

Mozzarella burrata

Creamy burrata sprinkled with a chilli‑and‑garlic crunch

South Coast octopus skewer

Chargrilled and finished with spring onion and fragrant zhough

South Coast grilled gurnard

A fillet of gurnard glazed in punchy “XO” butter with monksbeard

Hildersham Texel lamb liver skewer

Smoked over coals and brightened with pickled shallots

BBQ hispi cabbage

Caramelised over the hearth, dressed with pumpkin “XO”

Ember‑roasted Flourish Farm carrots

Cooked directly on the embers and served with peanuts and labneh

Flourish Farm salad

A mix of local leaves with smoked vinaigrette

Wood‑fired potatoes & green sauce

Crispy potatoes cooked in the hearth with a herby green sauce

House fries and parsley‑garlic fries

Thin and crisp, seasoned with herbs

Large plates

The large plates offer hearty portions that still reflect Provenance’s seasonal ethos:

Hereford beef brisket burger – A slow‑cooked brisket patty topped with gem lettuce and mustard mayo, served with house fries
Hildersham lamb ragù – Rich lamb ragù tossed with pappardelle and finished with pecorino
Smoked aubergine ragù – A vegetarian take on ragù, with silky smoked aubergine, pappardelle, crispy sage and pecorino
Hearth‑roasted vegetables with chimichurri – A colourful array of seasonal veg charred over coals, paired with a house‑made focaccia
South Coast John Dory – Freshly landed fish cooked over the hearth, served with monksbeard, XO‑chilli butter and potatoes
Hildersham lamb – Succulent lamb cooked until melting, accompanied by rainbow chard, anchovy‑olive dressing and potatoes

Rare Breed Meat Co. steaks & chimichurri

Provenance’s partnership with Rare Breed Meats brings a selection of excellent steaks, simply seasoned and cooked over fire:

Cut, Weight and, Notes

Flat iron

225 g

Lean, with a deep beefy flavour

Sirloin

300 g / 450 g

Choose your preferred size; both marbled and juicy

Ribeye

500 g

For those who love rich, well‑marbled steak

Pork chop

400 g

Thick‑cut and brined, finished over coals

House sauces include beer mustard, horseradish cream and a charcuterie sauce

Weekday dining worth celebrating

Yes, our roasts are exceptional, overflowing platters of seasonal vegetables and the best local meats draw families and friends every Sunday. But our weekday menu proves that our creativity isn’t limited to Sundays. From snacks like pork croquettes to generous mains like John Dory with XO‑butter, each dish benefits from our commitment to cooking over fire and using the best of the Cambridgeshire larder. The result is a menu that feels both rustic and refined, inviting you to experience the warmth of our hearth any night of the week.

If you’re already a fan of the famous Sunday lunch, consider booking a table midweek. The same open‑fire technique and seasonal produce that make the roast so special are at play across the new menu, along with a few surprises that might become your new favourites.

Exploring Our New Menu: Fire, Flavour and Weekday Wonders