Harston, British, Modern Restaurant Guide

2025 Review: In a “lovely setting” in the village made famous by the poet of its name, this pub was taken over after our survey by Pascky Benedetto and his wife Laura, who moved in from the nearby Plough at Coton with a new offer including £6 house negronis and a signature carbonara with guanciale – although the menu is by no means all-Italian. We have removed the rating for this year – but reports please!

This “reliable local favourite” (a former coaching inn on the road from London) is favoured for its “good food” and “interesting wine list from a very knowledgeable owner” .

2023 Review: “Focused on simple dishes, with excellent ingredients, all elevated by sharp cooking” – the year-old grill at this new Graduate Hotel (named for the previous hotel on this site) wins positive feedback in our annual diners’ poll (but too limited for a rating).

2024 Review: “A fantastic selection of beers (and gins)” makes the popular former home of E. M. Forster “a very useful and welcome gastro-choice in central Cambridge, where other options are not great”. The food is “reliable” and “decently done but nothing earth-shattering”. Top Tip – “stay downstairs: the upstairs dining room can have a chilly ambience”.

“Just perfect” – Alex Rushmer creates exquisite meals focused on fruit and vegetables from ethical Cambridgeshire farmers (with no meat or fish): “for veggie food, you can’t beet this place (geddit!)”. There’s a no-choice multi-course tasting menu paired with matching wines or a flight of house-produced soft drinks, and bookings open at midday on the first Tuesday of each month – you have to act fast, they invariably sell out.

“Brilliant, bustling little bistro” from Holly & Dan Fancett, serving “excellent and inventive French dishes” that combine “beautiful use of seasonal ingredients with great attention to precise cooking”. Meals are “well priced”, with lunch at £30.50 for two courses, £36 for three and a “more ambitious” dinner at £47 for two courses, £62 for three. Top Menu Tip – “moules marinières come shelled in a delightful piquant/creamy sauce”.