Based on Mill Road in the historic city of Cambridge, we are vanderlyle: a small restaurant which works directly with farmers, growers and producers to create ingredient-centric dishes and matched drinks. Headed by chef Alex Rushmer, we source local, ethical and regeneratively-grown produce to create a plant-led tasting menu and matched drinks, inspired by the seasons and the best produce from our suppliers.
Sustainability is vanderlyle’s core value: our restaurant was originally founded to take a different approach to fine dining – one that considers the environment as well as the mental and physical health of hospitality professionals. We are open for four services each week, allowing our team a work-life balance not usually accessible to those who’ve chosen careers in our industry.
When we opened vanderlyle, we didn’t intend to lead on vegetable cookery – but the enjoyable challenge of coaxing flavour from plants and enthusiastic responses from our guests means we’ve never served meat or fish as part of our menu, and we don’t intend to. We source local, regeneratively-grown ingredients where possible, and where we can, we encourage our other suppliers to make positive changes.
Sample Menu HERE:
