Alex Rushmer
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Alex Rushmer
Food, cooking and other stories
Fifty-Two Cookbooks - Cooking my way through 2023
Fifty-Two Cookbooks - Cooking my way through 2023
How to book a table at Vanderlyle
How to book a table at Vanderlyle
When Food TV was Good
When Food TV was Good
2020: a chef’s diary
2020: a chef’s diary

Alex rushmer is a
chef, restaurateur & food writer
based in cambridge, uk.

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‘We had no idea. But on March 14th, at some point around 10:45pm, we presented someone with their bill for the final time. Before that they had probably had coffees brought to the table with warm almond friand cakes and dark chocolate truffles.
In the heart of Marrakech’s rabbit warren souks there is a small run of three food stalls / restaurants. They specialise in whole lambs, skewered then cooked for hours in underground coal-fired ovens. I miss Morocco. I miss the possibility of M
Bank holiday breakfast vibes inspired by an early broad bean harvest from the garden. Fresh from the fuzzy little pods and straight into boiling water. Served with crumbled feta, za’atar, parsley , olive oil and a smidge of chimichurri all heap
Last night’s freezer dive yielded treasure: two @afternoontease cheese scones. A brief journey to the oven (wrapped in foil) and then buttered and topped with avocado and a fried egg. Black coffee. Outside. Happy mornings and simple pleasures w
Fridge-forage croque monsieur. A couple of weeks back @the_tristan_welch made one of these in a live cook along. I was too disorganised to make it in real time but have now made up for it. @grainculturehq sourdough and a few gnarly bits of cheese lef
Lockdown dinner tonight from the wonderful folks @lalatinabustaurante - plantain chips, tostones, empanadas and secret off-menu pulled pork. Yes. #cambridge #food #cooking #colombianfood #instagood #instafood #tostones #shoplocal #independent #empan
Link in bio. Stay cool lovely people. And stay inside
Lockdown cooking day 7. When the sun comes out, so does the @oonihq pizza oven. Learnt some basics a few years ago, still remember the essentials. Pizza bianco with potatoes, rosemary, olive oil and funky Italian blue cheese from the chaps @culinaris
What. A. Week. ⠀⠀⠀⠀ Thank you - so much. To our guests who were booked for the next few weeks, who waited months for their tables, yet rescheduled for the summer without hesitation. To everyone who's messaged with offers of assistance, with ideas, wi
Unprecedented times. Please be understanding x
Ten years ago I, very nervously, walked into the @masterchefuk studio. It led to a great many amazing experiences (and ultimately @vanderlylerestaurant) but most importantly it led to a now decade long friendship with these two absolute legends @dhru
 
 
 
 
 
 
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