The Cabinet at Reed

This smart dining room of this beautifully preserved 16th century inn boasts beamed ceilings, open fireplace and comfortable seating. Former Fortnum and Mason executive chef Angus Martin's modern British food is based around local sourcing with some foreign foraging thrown into the mix. There’s a set price table d’hote or an à la carte, the latter of which might offer sauté of lamb’s kidneys, Madeira sauce and Yorkshire pudding or grilled polenta, smoked pigeon and onion jam to start followed by a simple salmon fishcake, spinach and chive sauce or a more luxurious lobster and chicken casserole served with potato gratin. Desserts range from a classic vanilla crème brûleé with almond biscotti to temptingly rich chocolate torte, walnut meringue and Illy coffee bean sauce.

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Places to Stay & Visit in or near Royston

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