Midsummer House is Cambridge’s first Michelin starred restaurant, and one of the small group of two Michelin starred restaurants in the UK. The house is located across a common, at the side of the River Cam with a weeping willow at its side. The restaurant was a home for many years before being transformed into a restaurant by Jack Lang. It was sold on through a number of hands until 1998 when Daniel Clifford and Russell Morgan formed a partnership, aiming to put Cambridge on the culinary map. The railings at Midsummer House are the only original railings left in Cambridge – the rest were removed during the war to be used as metal.
Chef Daniel Clifford has worked in a number of restaurants in both England and France. His signature dish is ravioli of pork belly and ham hock, sweetcorn purée, sundried tomatoes, sautéed pineapple and sweetcorn ice cream. Some of the techniques that he uses are compared to those of Heston Blumenthal at The Fat Duck. In 2001, Clifford was awarded his first Michelin start at Midsummer House, the first restaurant in Cambridge to earn one. In 2005 he was awarded his second Michelin star, becoming one of the few restaurants in the country to hold two.