Featuring a private dining room overlooking the river Cam and boasting two Michelin stars for its cuisine, Midsummer House – along with its chef-patron Daniel Clifford – has become one of the UK’s most highly-praised culinary destinations.

The bulk of the appeal lies, of course, in the world-class food and intimate environment, with incredibly technical and complex plates of food on the tasting menus that put flavour and produce first yet allow the kitchen to show off its incredible talent, led by head chef Mark Abbott.

Daniel trained and worked in a number of top-flight restaurants in England and France before arriving in Cambridge and turning Midsummer House into a restaurant of national repute (it won its first star within a few months of opening). Bringing a French influence to the table in terms of dishes and technique but relying on quality local produce where available, diners can expect carefully studied contrasts of flavour served in an elegant and innovative style. The food is plated artistically, with dishes such as Vanilla panna cotta with rhubarb and ginger being as much a treat for the eye as the taste buds.

You can expect to find modern techniques used – Asparagus and crispy hen’s egg being one example, along with jellies and purées – alongside more traditional preparations. Menus change regularly, relying on the clientele’s knowledge that the kitchen is renowned for producing excellent dishes from the available ingredients rather than bamboozling them with excessive selections.

Although presentation is clearly important to Daniel, he has reiterated in interviews that ‘taste is key’ – so you might find innovative combinations such as roast quail with sweetcorn and bacon, scallop with truffle and roast pork neck with mushroom and lime purée on the menu.

Wines are paired per course with the tasting menu or can be chosen from an eclectic list.