Sunday, March 02, 2014

Loch Fyne, Cambridge

Wednesday 19 February
All the museums of Cambridge were open late tonight, and we had a nice time wandering the halls of the Fitzwilliam while gaggles of children flew about waving flashlights not-too-close to the masterpieces.  But at the end of the evening we were quite tired, so we fell out of the museum and into Loch Fyne (no splash).
Though it was crowded, the nice maîtresse-d' got us into some chairs until a table cleared out.  Once it did, we loaded it with drinks: a Sauvignon de Touraine for us and an Aspall's Harry Sparrow cider for Harold.
We didn't wait around for starters, but ordered a gilthead bream fillet
(with scallops, palourde clams, samphire, spinach and new potatoes) and a yellowfin tuna main right away. The first was just fine, though the second turned out to be two bite-size nubbins of fish on a mound of egg noodles (mentioned about fourth in the list of ingredients, which included bok choy and little slices of red chile). 
It was nicely spicy, but there ought to be a law that you have to name the dish after what there's most of in it: in that case, this would have been called seafood tagliatelli.
Loch Fyne is typical for chain restaurants around here: they use rather standard shipped-in ingredients (despite the fresh-from-the-loch airs they put on), and are sort of stingy with them.  But that's what makes for chain restaurant success, I guess.

(Actually we had far superior food the next day at the unassuming Pickerel Inn.  Not only were both cider and dark ale on tap, but they gave us a creative, tasty, and perfectly cooked wild boar, pork and apple (!) burger with good hot fries and bbq sauce; a pulled-beef and balsamic-simmered onion "trencher" on tasty fresh flatbread, topped with horseradish sauce and microgreens; and a stalwart steak and ale pie with peas and mash.  It was a nice farewell to Cambridge.)

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