bread and cheese

Michaelhouse Café believes in serving fresh, simple, homemade food, with a menu that changes according to the seasons. The only way we are able to do this is by relying on a network of fantastic local producers who provide us with top-quality produce, fresh from the farm.

Here’s a selection:

We head to Northrops for our meat including local wild rabbit and venison. Andrew Northrop runs a truly local butchers. Having started in the profession at 16 years of age, he is now one of most experienced butchers in Cambridge and understands the importance of delivering great quality, locally sourced produce.

River Farm Smokery provide our smoked salmon and great bacon and ham. Noted in Leith’s Fish Bible, River Farm is a thoroughly traditional smokery, where the brick kilns are hand-fired using only the finest quality oak, maple, and whisky barrel chips.

They have a shop selling smoked goods alongside fresh fish (Weds-Sat), cheese, olives, frozen meals, and lots of other deli goodies.

Their chief smoker Dan Woodford also has an interesting blog plotting his career change from IT to wood smoking, which is well worth a look. and

Watergull OrchardsOur apple juice comes from Watergull Orchards. They produce over 20 varieties of high quality English apple juice, all of which are made from apples which have been grown in Cambridgeshire.

The brilliantly-named Wobbly Bottom Farm provides our goat’s cheese. Situated a mile outside the historic market town of Hitchin in Hertfordshire, the farm has a mixed dairy goat herd of British Saanens, British Alpines, British Toggenburgs and Anglo Nubians all selected for their fine quality milk. The farm runs an open barn policy and the goats are free to choose to stay undercover or graze on the 39 acres of grass fields.

Our local ale comes from Cambridge Wine Merchants, an independent wine merchants with shops at Mill Road, Bridge Street and Kings Parade, Cambridge.

And the jam is from Tiptree in Essex, home of the Wilkin family who’ve farmed in the area for nearly three hundred years.