Nestled in the idyllic Cambridgeshire village of Grantchester, The Rupert Brooke restaurant pays a fitting tribute to the acclaimed First World War poet. Known for his poignant sonnets that often longed for his beloved Grantchester, Brooke’s spirit is truly encapsulated within this sophisticated fine dining establishment. This tribute offers a refreshing change from Cambridge’s typical university-centric narrative, instead celebrating the timeless beauty of rural England and its residents.

Ah God! to see the branches stir
Across the moon at Grantchester!
To smell the thrilling-sweet and rotten
Unforgettable, unforgotten
River-smell, and hear the breeze
Sobbing in the little trees.
Say, do the elm-clumps greatly stand
Still guardians of that holy land?
The chestnuts shade, in reverend dream,
The yet unacademic stream?
Is dawn a secret shy and cold
Anadyomene, silver-gold?
And sunset still a golden sea
From Haslingfield to Madingley?
And after, ere the night is born,
Do hares come out about the corn?
Oh, is the water sweet and cool,
Gentle and brown, above the pool?
And laughs the immortal river still
Under the mill, under the mill?
Say, is there Beauty yet to find?
And Certainty? and Quiet kind?
Deep meadows yet, for to forget
The lies, and truths, and pain? . . . oh! yet
Stands the Church clock at ten to three?
And is there honey still for tea?

The Old Vicarage, Grantchester

by Rupert Brooke

I’d been aware of The Rupert Brooke’s 2024 refurbishment for a while, but despite its inviting transformation into a stylish, contemporary space of class and comfort, I have not had the chance to visit. To be honest, its rather posh reputation felt a little too fancy for the likes of me, but the allure of alfresco rooftop dining, with its scenic views over Grantchester, was hard to resist.

The Menu

Rupert Brooke has a lot to get excited about, with a menu that offers a Sunday roast, lunch time baguettes and an A La Carte menu – including steaks, a kids menu, and cocktails.

For a warm, sunny evening, an Aperol Spritz felt like the perfect choice, whilst my guest opted for its refreshing elderflower equivalent. There’s something undeniably fitting about sipping cocktails on a rooftop terrace which suitably set the tone for the fancy meal ahead. I was delighted to see local beers on draft, including selections from one of my favourite breweries, BrewBoard.

Given the hot day, staying hydrated was key. I was particularly charmed by the water jug, which arrived in the form of a fish-shaped “gluggle”. These aesthetically pleasing and rather novel jugs are synonymous with owner Pascky Benedetto, who is well known for featuring them in his previous restaurants. You can even purchase one as a unique souvenir of your time at The Rupert Brooke.

Prawn & Cocktail 🦐

My guest’s “Classic prawn cocktail with toasted focaccia” immediately impressed us. Its sheer size was remarkable for a starter, prompting comments from my guest that it was closer to a main course. I quickly noticed that this generous approach to portion sizes is a common theme at The Rupert Brooke and sets it apart from other fine dining establishments that can often be rather stingy. It wasn’t just the portion sizes that were large but the individual king prawns too. Each one was a big and meaty king prawn that was utterly slathered in a delicious creamy sauce. Superb!

Scallops

I am currently experiencing a bit of a scallop renaissance at the moment, which meant ordering the pan-fried scallops was inevitable. This dish arrived as a true tapestry of textures with juicy scallops, alongside crisp layers of potato dauphinoise and the luxurious creaminess of truffle. Together, these combined into a delicious variety of complex and nuanced flavours that truly demanded appreciation. A demand I was more than happy to submit too.

Moules Marinière with Toasted Focaccia

An undisputed highlight of our visit was the mussels. Served in a huge pot, this was a noticeably bigger portion than from other restaurants. The focaccia was a nice touch, as it enabled us to dip it into the creamy broth at the end that was filled high in the pot. The broth had a lightly salted and aromatic flavour that finished with white wine and hints of garlic. The mussels themselves were described as “nice and meaty” and “without a single dud in the dish” by my guest. She was truly stuck by the quality of her dish and is already planning a trip back to experience it again. This is the hallmark of quality cuisine!

Lamb Rump

The minted lamb rump made quite an entrance with its impressive size immediately apparent and, as ever with Rupert Brook, a sign of truly generous portions. It was accompanied by a slab of beef fat potato terrine, mint and cucumber yoghurt, vibrant sautéed cabbage, and a pool of rich jus. An absolute beauty of a dish!

There were three slices of incredibly juicy, succulent lamb, more than enough to satisfy even a big chap like myself. The potato terrine was presented as a neat, rectangular block, absolutely covered in that rich jus. With each mouthful, the jus exploded on my palate, delivering a powerful hit of flavour. As for the lamb itself, it was absolutely incredible, simply falling apart with minimal effort (I reckon I could have cut it with a wooden knife, it was that soft). It also boasted a lovely pink colour in the middle. The mint and cucumber yoghurt provided a creamy freshness, perfectly invigorating the dish for a hot summer’s day.

Asparagus

Asparagus is always a favourite of mine, and Rupert Brook’s rendition was certainly beautifully presented. The parmesan and pancetta crumb was a very welcome touch, its cheesy, salty notes largely carrying the dish by themselves. While not outright disappointing, the asparagus was a little limp and lifeless which didn’t quite live up to the exceptional quality of the rest of the dining experience.

Rhubarb Panna Cotta

The rhubarb panna cotta was truly astonishing. In fact, it stole the show, becoming the evening’s talking point even amongst other highly impressive dishes. This vibrant after-dinner treat was beautifully presented with chilled crème anglaise, delicate Italian meringue, and tangy pickled berries. My guest declared it the finest example she had ever tasted, and I was fortunate enough to sample some myself. Its invigorating, vivid flavour was a delightful surprise – a true party on the palate!

Tiramisu

My current love affair with tiramisu continued at Rupert Brook. Their rendition arrived in an attractive glass, crowned with an edible red leaf and a intensely tangy candied ginger. This Bailey’s-infused delight, dusted with cocoa powder, was a soft, creamy masterpiece that was almost too beautiful to eat. It avoided being overly spongy or boozy but instead offering a wonderfully sweet, velvety texture that provided the perfect finale to my meal.

Rupert Brooke’s desserts were both truly memorable and signed off our culinary experience with an outstanding memory I won’t soon forget. 

A night of refinement

Rupert Brooke offers the complete dining experience. It is a remarkably versatile restaurant which is perfect for absolutely any occasion, from a cosy meal between two on the terrace to larger celebrations in the pub. Its rooftop terrace is a particular highlight, especially in summer, providing stunning views of a classic rural English village – an ideal spot for tourists wanting to soak up Cambridge’s beauty and get a glimpse of Rupert Brooke’s Grantchester.

The cuisine achieves a rare and welcome balance of being both intricate, beautifully presented, and bursting with flavour, yet simultaneously hearty and reassuringly familiar. This blend of fine dining sophistication with a warm comforting atmosphere is often missed elsewhere. We left thoroughly satisfied, having enjoyed both satisfying comfort food and exciting new tastes in one. Pricing is as expected for such a refined establishment, and I was pleased to note no automatic service charge for smaller tables.
By blending a traditional pub with contemporary dining, Rupert Brooke is a true standout in Cambridge – and my guest hasn’t stopped talking about it since!

Thanks for reading!