Midsummer House Restaurant

Our Inspector's view

Since Daniel Clifford bought the idyllically located Midsummer House in 1998, he has turned this former private residence into a world class dining destination. The handsome Victorian villa sits on the banks of the River Cam, looking out over the cows grazing on the common. The chic and light-filled conservatory dining room to the rear is a tranquil space, separated from the kitchen by a window, through which Daniel and his head chef, Mark Abbott, can be observed at close quarters. They are supported by a talented team of studious and focused chefs creating elegant, precise and inventive modern British dishes, showcased in a nine-course tasting menu and, from Wednesdays to Saturdays, a more compact set lunch menu. The atmosphere is calmly civilised, an ideal combination of formality and informality. Menu descriptions are concise – even terse – which contrasts with the intricacy of the food. You can be confident that each carefully sourced ingredient is treated with respect and is on the plate for a reason. Clear flavours chime perfectly with the seasons, and an early summer meal might begin with salmon rillette tartlet and pickled cucumber followed by freshwater prawn with gazpacho mousse, sun dried tomatoes and peas. Sautéed duck liver is enlivened by verjus, Comte cheese, home-dried sultanas and walnuts, before you move on to slowly cooked Loch Duart salmon with white chocolate and caviar sauce. Another highlight is a delicate dish of braised Cornish turbot, white asparagus, razor clams and jus de caisson. Next up, a cheese course of Tete de Moine with celeriac custard, grapefruit sorbet and truffle honey that might precede poached kumquat with buffalo yogurt sorbet. Finally, English strawberries with champagne and elderflower might carry you through to coffee and a plate of delicate petits fours.

Awards, accolades and Welcome Schemes

5 Rosette Award for Culinary Excellence

AA Notable Wine List