I had occasion to dine a couple of times at the Cambridge Chop House and sample some new dishes, along with wines I hadn’t tried before. There was a nice warm walnut crusted goat’s cheese with a totally delectable carrot jam. Yes, carrot jam! Then there was their poached pear salad with roasted pecan, and Exmoor blue replacing the Beenleigh blue. I had their whole baked sea bream with brown shrimps and capers, and on the other visit tried their hand-made pork, pepper and nutmeg sausages with a mustard sauce and black pudding mash. Black pudding mash? What did it taste like? The answer is that it was like creamy mashed potatoes flavoured with black pudding! A very good combination.
I tried their Infamous Goose Wild Rock New Zealand ’06 sauvignon blanc (13 percent) with the bream, and their Explorer Chilean Concha y Toro ’07 pinot noir (14 percent) with the sausages. The Chop House has been a major addition to the Cambridge restaurant scene, and deserves the praise it has attracted.