Our autumn menu
Our autumn menu is on. Like every menu here, it starts with what the farms around us are growing right now, and most of it ends up over the fire.
Who grows it
We started Provenance on a fairly simple idea: cook what's good right now, and buy it from people we could drive to.
Our vegetables come from Flourish Farm, a certified organic, regenerative farm here in Cambridgeshire. This autumn that means beetroots, roasted in the hearth.
Mushrooms come from Messiah Mushrooms over in Balsham, and go into our parfait.
The plums are from Cams Valley. We grill them and put them on burrata.
Our steaks come from Howard and George Blackwell at The Rare Breed Meat Company, who raise rare and traditional breeds.
Not everything's local, and we won't pretend otherwise. Our fish comes up from Cornwall, because the Cam has never been much good for sardines.
Cooked over fire
Most of what leaves our kitchen has spent some time over the fire. The fish goes on the grill, the beetroots into the hearth, and the sweet potato straight into the embers.
We cook this way because of what it does to food. Edges catch and char, fat drips onto the embers and comes back up as smoke, and vegetables pick up a sweetness you don't get from a gas ring.
It's slower and harder to control than turning a dial, which is partly why we like it. Someone has to stand with it all service. From most tables you can watch it happening through the pass.
Vegetables and allergies
Half our small plates and sides are vegetables, and they get the same fire as the meat. The grilled hispi cabbage is a good place to start.
If you'd like gluten-free bread instead of the sourdough, just ask. And if you've got an allergy or a dietary requirement, tell us when you book or when you sit down, and we'll talk you through what works.
Bring everyone
There’s plenty of room here. The restaurant seats up to 120, so pushing tables together for a birthday or a big family Sunday isn’t a problem. The fireplace area takes up to 40 if your group wants its own corner.
It works for work, too. You can hire the whole restaurant for end-of-year get-togethers, award ceremonies and team celebrations, with the open kitchen and the fire right there in the room. Or take the fireplace area for something smaller. We do full days, half days and evenings, and our events team will take care of whatever you need.
The end of the year comes round quickly, so now’s a good time to start planning and get your lunch or evening booked in.
Get in touch with our events team
Or if it’s just you and a few friends, the autumn menu’s on now. Come and see what the farms have been up to.