A renovated village pub now managed by celebrity chef Raymond Blanc’s White Brasserie Company, The Boot in Histon appears quaint and unassuming from the outside - but, once you step inside the small door and under the low ceilings, the stylish bar and restaurant comes to life full of character and personality.
With oak wooden beams and leafy green wallpaper as well as plants and vintage-looking yet trendy lamps dotted around the restaurant area, it strikes the balance between modern and traditional perfectly with plenty of interesting quirks.
Something that immediately grabs attention is the coved nooks in the far corner of the main restaurant, which have their own historic story to tell; it’s believed they were previously part of a grain store or brewery.
Having arrived just before 9pm on a busy Friday night, there’s a lively, chatty atmosphere with most of the tables full of friends and work colleagues - twenty-somethings and older groups - enjoying an end-of-week meal and drinks together as they prepare for the weekend. It’s nothing that phases the attentive, friendly team of staff, though.
As for the food, the menu is full of variety with each course offering the perfect amount. For starters, the potted Cromer crab with avocado and prawn butter on sourdough bread proves a surprisingly tasty combination. The zesty lemon tart certainly lives up to its name, while the chocolate mousse cup offers something richer in terms of desserts.
But it’s the main courses that are most impressive. Full of flavour and expertly presented, the free range chicken with Peruvian glaze and sweet potato wedges is faultless, with its lime, paprika and soy glaze combination. The duck leg confit, too, is amazing – it just falls apart – accompanied by black cherry sauce, Dauphinoise potatoes, carrots and French beans…
Thanks to its village location, away from the queued-up city traffic, those who would usually dine in Cambridge will be delighted by The Boot’s cosy interior, inviting atmosphere and delicious food.
Visit www.boothiston.com
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