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Cambridge is definitely a food destination on the up. Steadily and surely standards are continually improving and we are lucky to have an ever-growing selection of great restaurants and producers on our doorstep.

I love living and working here and making my own contribution to the burgeoning foodie culture. Fantastic producers like South Farm in Royston, who supply unfailingly high-quality, fresh, hand-picked fruit and veg, make my work as a chef and restaurateur much more satisfying. And with the likes of Burtons Catering Butchers in Saffron Walden, who have supported me and my restaurant, Alimentum, from the beginning, I am positive that Cambridge will fast become an even more prominent feature on the British culinary map. Glebe Farm produces some of the finest organic and gluten-free flours and beers around, while Watergull Orchards, who supply our apple juice, are a shining example of the quality of produce Cambridgeshire has to offer.

Although the economic downturn and VAT increase has undoubtedly had an effect on customers’ dining habits, the UK food scene, particularly here in Cambridge, is more progressive than ever. With diners more discerning than before – justly pursuing high-quality hospitality and value for money – we in the hospitality industry have to work even harder for your business; tough but fantastically rewarding when you get it right.

At Alimentum we only source suppliers that comply with the ethics that underpin our restaurant, and who are passionate about what they do. If you have that passion at every stage of the food chain then the end result is never going to disappoint.

With the likes of Daniel Clifford and his team at Midsummer House (where I spent seven happy years), Paul Foster at Tuddenham Mill and Alex Rushmer’s The Hole in the Wall, Cambridgeshire is awash with talent. Use this guide to explore what the county has to offer. Be adventurous and try something new – who knows what hidden gems you might discover.