Michelin Star chef Mark Poynton launches new restaurant The Ancient Shepherds

Award-winning Cambridge-based chef Mark Poynton, along with new business partners Gareth and Emma John, have launched a new restaurant, The Ancient Shepherds, in Fen Ditton today (Wednesday, 16 July).

A restaurant with rooms located on the site of Mark’s former restaurant, MJP @ The Shepherds, this heralds an exciting new chapter for Mark and his team.

Today is the soft launch, which runs until 19 July, before the restaurant officially opens its doors on 23 July.

“We’re going to go tasting menu only – a three-course, a five-course and a seven-course, at £35, £55 and £85,” says Mark, whose restaurant Mark Poynton at Caistor Hall, near Norwich, was awarded its first Michelin star in The Michelin Guide 2025.

“It’s three and five-course at lunch and the five and seven-course at dinner – using lots of local suppliers, like Vault Aperitivo in Saffron Walden.

“We’ve made a deal with Cambridge Gin, which is full-circle because I was one of the first people to make my own gin with Cambridge Gin when they first started back in 2012. So that’s quite exciting.

“Plus, we’ve got a big garden with walnuts, tomatoes, strawberries and raspberries, herbs and courgettes and cucumbers – all those amazing things coming through.

“So it’s just going to be really exciting and great, honest, delicious food.”

Fen Ditton residents Gareth and Emma have been fans of Mark’s cooking ever since he opened his then Cambridge-based restaurant, Alimentum, in 2009.

Having lived in the village for more than 20 years, the pair wanted to safeguard the future of MJP @ The Shepherds and are excited to be a part of this new venture.

Gareth and Emma are keen that The Ancient Shepherds gives back to its local community and will be teaming up with local Cambridge charities.

They plan to support the charities by hosting charitable events throughout the year and pledging to donate from any profits the restaurant may make.

Mark will lead the kitchen alongside his new right-hand-man Chris Lee, whose experience includes holding three AA rosettes for more than a decade at multiple places around Suffolk, including the Bidleston Crown.

On why he’s gone with the tasting menu, Mark says: “I’ve run the figures on it – as all business people should do – and it’s more sustainable because there’s 90 per cent less wastage, because you’re just buying the same produce every day.

“You know what everyone’s going to eat – to a certain degree – so obviously there’s none of that spoilage.

“And it’s better for staff because there’s not as much prep – you’re not prepping as many dishes and not knowing what you’re going to sell…

“And from a consistency level, it’s far, far better. So it’s a no-brainer; I know there are customers who always want to have a choice, but if you want to eat the best food you can, I think you have to trust in the people you’re going to eat with – and that’s why we’re doing it.

“I know we are going to alienate some people but at the same time, I think if we believe in what we do – and we certainly do – and we’re making it as good, consistent and as delicious as possible… and I think the prices are very reasonable.

“You’re getting three courses at £35, which on top of that includes homemade bread and snacks and an amuse-bouche, so it’s not just three courses, it’s more like five courses. It’s great value at £35.”

For summer 2025, dishes will include chilled pea mousse, cottage cheese and truffle (amuse-bouche), wakame cured cod, tomato and elder ponzu, lemon puree to start; and loin of hogget, tapenade puree, tomato, anchovy, courgette, and for pudding – sweet pineapple parfait, fennel sorbet, pineapple and fennel pollen meringue.

Housed in a former pub dating back to 1580, Emma has overseen a sympathetic refurbishment which ensures the character of the building remains.

A Farrow & Ball palate of soft plaster pink and grey will complement the original brickwork contrasted with furniture complete with round and oval-shaped ceramic slate-topped tables.

Local artists will display their pieces on the walls of the restaurant.

A well-travelled (he’s been to India 10 times) and classically French-trained chef, Mark is originally from Chester, moving to Cambridge – to work at Midsummer House – in 2001.

Visit ancientshepherds.com.