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Public warm quickly to city chef's new restaurant




A new restaurant opened by top Cambridge chef Alex Rushmer has already brought a phenomenal response from the city’s food lovers.

Lawrence Butler head chef and business partner with Alex Rushmer (right) in their new premises on Mill Rd. Picture: Keith Heppell.. (8495675)
Lawrence Butler head chef and business partner with Alex Rushmer (right) in their new premises on Mill Rd. Picture: Keith Heppell.. (8495675)

Mr Rushmer and Lawrence Butler officially opened Vanderlyle on Mill Road on April 3. The new eatery promises seasonal food with an emphasis on a relaxed atmosphere and local produce.

The pair were previously involved in the highly-respected Hole in the Wall before Mr Rushmer decided to close it in June 2017.

Mr Rushmer found fame on the small screen when he appeared on the BBC’s flagship cookery show Masterchef – reaching the final and finishing the competition as a runner-up.

In addition to wowing judges Gregg Wallace and John Torode, he cooked for some of the greatest chefs in the world and even Indian royalty during one of the challenges set in Rajasthan.

The Hole in the Wall was a venue he inherited, but Vanderlyle, a nod to a song title from indie band The National, has given him the opportunity to stamp his own culinary identity on a completely new venture.

The new restaurant will also see the former Barney’s clothing store brought back into use and Cambridge residents are already lining up in droves to sample the city’s newest culinary caper.

Commenting on the response, Mr Rushmer said: “Thank you to all you wonderful, wonderful people who have booked tables at my new gaff for April and May. The response has been phenomenal and we are close to selling out the whole of April already. It’s been an amazing opening week so far and bookings for June are now open.”

The bookings went live on April 5 at 10am and Mr Rushmer is keen to work with farmers, growers, producers and suppliers to create ingredient-led menus that ebb and flow through the seasons. Its primary focus is on sourcing and cooking local, ethical and sustainable produce and using it to create a daily changing menu.

The pair are also on the lookout for staff so if anyone is interested, visit vanderlyle-restaurant.com/work-with-us.



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