Here’s a fresh twist on an old tradition — the business lunch or dinner. A classic event in which professionals combine conversations about a business opportunity with the quotidian requirement of eating. That’s just what the hospitality team have achieved at this innovative Cambridge establishment spicing up the food and beverage industry. Guests can spend their time working, relaxing, drinking, or dining in an environment where ideas can be nurtured, or business issues resolved. And of course, a glass of champagne or a cocktail to wash down the good will and celebrate a special occasion doesn’t hurt either. In fact, that’s just what you’ll find at Market House Cambridge.

In July 2022, Market House Cambridge opened at a time when Great Britain was recovering from the Covid-19 pandemic, alongside other struggles with Brexit and the UK economy. It was in this environment that the dynamic husband and wife hospitality duo Bill Brogan and Jinzhao Li saw an opportunity to create a new, environmentally conscious and more forward-thinking establishment. Thus began the story of Market House, a place for the people with a dedicated meeting space, wine bar, and private dining room. Spread over 5 floors, the establishment includes a Food Lab, as well as a welcoming restaurant serving a fusion of modern British dishes and Asian-inspired cuisine.  

The history of Market House can be traced back to Queen Victoria’s reign when the building was owned by a wine merchant and became one of Cambridge’s earliest telephone exchanges in 1892. From the year 1973 up until July 2022, the location housed the popular Italian restaurant, Don Pasquale. However, traders and a daily outdoor market have established themselves at Market Hill since Saxon times. Market House Cambridge, essentially, has crafted a business ethos that has ensured it will revitalize this Grade II building once again as an enticing community hub for this charming city, its residents, and visitors from afar.  

Market House is run by its capable General Manager, Bill Brogan and the Co-Owner and Director, Jinzhao Li. They focus on sustainability as a core value, and this is apparent in the carefully selected choice of suppliers and the seasonally curated menu. For instance, Brogan has highlighted the importance of sourcing from personal connections within the industry, who can guarantee the quality of the food: ‘The smoked salmon we use is from Pinneys of Orford. The owner is a good friend of mine.’ Diners will notice this connection to local suppliers throughout the menu. The Smoked Scottish Salmon appetizer served with caper berries, horseradish crème fraiche, and a crispy, light brioche is divine — the fresh taste of the fish is apparent in every bite.  

Moving onto the mains, the Duo of French Guinea Fowl with creamed potato, braised leeks and verdant green vegetables is a standout dish. The pan roasted breast and confit leg are tender and cooked to perfection, while the earthy flavor of the spring greens in thyme jus balances the umami. To satisfy a sweet tooth after dinner, there is Caramel Mousse laced with butterscotch sauce and garnished with popcorn.  The specialty coffee is sourced from The Brew Project and the tea is from the luxury loose leaf tea brand, Jaitea.  

The entire dinner menu also includes several dishes inspired by Asian flavors. For those who enjoy a bit of a kick with their starter, there is the Crispy Korean Chicken with kimchi. For a more adventurous dessert option, there is the Matcha Green Tea Panna Cotta with macerated cherries and sesame crisp.   

Guests can meet for drinks at the 1850 Wine Bar — a wonderfully cozy bolthole for wine lovers housed within the bottom floor of the building. Arched ceilings, warm lighting, and quaint nooks filled with seated booths provide endless character to this space that honors its past as a wine merchant in Victorian times. When asked about their wine list, Front of House team member Ben Nailer remarked: ‘The General Manager, Bill Brogan, has selected special varieties originating from countries, such as France and Portugal, that are extremely drinkable on their own or with a meal.’ So, there is something for every variety of taste buds, whether patrons are tempted by the House Red, the Castillo Ladera 2019, Bodegas, Mosen Pierre from La Mancha, Spain or the spine-tingling pop and fizz of a Pol Roger Vintage 2015 from Champagne, France.

With the onset of hybrid working, it’s important to note that Market House Cambridge offers a contemporary meeting space complete with a large table and floor-to-ceiling windows overlooking Market Square — previous guests have enjoyed a spot of lunch at the restaurant after their board meeting in this room. One aspect that you won’t find at your local WeWork office are team-building events in the form of cooking classes within the building’s well-equipped Food Lab. This space is also where the restaurant’s menu ideas are developed, alongside demonstrations and tastings. Brogan is the expert on hand leading the regular wine tasting events hosted by the restaurant. The Cambridge Cheese Company, a local supplier to Market House, collaborates on the wine events involving their celebrated dairy delights.  

Time spent within the company of peers, colleagues, and loved ones is precious. Market House Cambridge provides the solution to the feelings of isolation perpetuated by remote working and a screen-obsessed Western society. The community values deeply rooted within the building’s foundations support the company ethos dedicated to sustainability, seasonal menus, and sourcing from local suppliers. This restaurant continues to lengthen the legacy of a 200-year-old Grade II listed building that has withstood the talons of time, serving locals and visitors alike in the heart of Cambridge.