New Restaurant

The short version: I’m delighted to announce that, in partnership with chef Lawrence Butler, I’m opening a new restaurant in the spring of 2019 at 38-40 Mill Road, Cambridge.

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Alex Rushmer
How to make incredible chips at home (without a deep fat fryer)

We used to make a lot of chips at the Hole in the Wall. 50, 75, sometimes 100kg of potatoes a week would be washed, peeled and hand cut into thick chips. They would then be washed again, often several times, to remove any excess starch (‘rinse them until the water runs clear’ was the instruction) before being slowly simmered in plenty of salted water.

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Alex Rushmer
Doner Kebabs

If there is a food more maligned than the doner kebab, then it remains unknown to my palate. 

Long the butt of jokes and the final resort of a hungry lush as he or she stumbles back home from the pub via a neon takeaway, the poor kebab as we know it in England is far removed from its original form. 

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BBC Radio Cambridgeshire: The Cambridge Menu

The brief from BBC Radio Cambridgeshire was simple: create a dish that sums up the area using the best locally sourced produce available.

Cornwall has the pasty, Bedfordshire’s got a clanger and Bury the black pudding – but Cambridge? Cambridge has… well, therein lay the problem. Our county is bereft of a classic.

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Mutton Vindaloo

Thanks in part to the coarsely named ‘Fat Les’ football anthem of the late 90s, vindaloo became near synonymous with lad culture and the various negative connotations involved therein. 

Going for a curry became an exercise in machismo and vindaloo, somewhat unfairly, was labelled as the number one challenge in the heat tolerance stakes. With such a tag, much of the subtlety was inevitably lost amidst an ever-increasing barrage of heat. 
 

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