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Alex Rushmer

@chefalex

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Cook. Writer. Runner. Cambridge, UK
Now cooking plants @vanderlylerestaurant @hardensbites Top 100
Previous Hole in the Wall and @masterchefuk

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we’re honoured and thrilled to have retained our four radishes in the 2026 @best_vegetables_restaurants “we’re smart green guide”, which rates the world’s best vegetable and plant-forward restaurants out of five possible radishes.

a score of four radishes puts us in truly humbling company: eateries at this level are described as “extraordinary vegetable restaurants, fundamentally innovative and creative”. thank you so much to the judges, but most of all - thanks to our superb team for their hard work, creativity and dedication. here’s to another year of vegetable-focused culinary adventuring!

which all feels very appropriate for the middle of #nationalvegetarianweek 💚

our tables through november are available to book.. right now! tap the link in our bio to head to @exploretock and check our latest availability - and we hope to see you on mill road soon ✨

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late summer on a plate 🥒 thanks to @flourishproduce for sensational seasonal cucumber goodness!

we still have a few tables available through october so if you’ve wanted to visit, this could be the sign: book now via @exploretock or follow the link in our bio…

#vanderlylerestaurant #cambridgeuk #vegetarian #eatyourgreens #plantpowered

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Chef at Work 👨‍🍳
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#cambridgeshire #cambridge #vanderlyle #restaurant #cheflife

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Two days in London with @photolotte for the final leg of the @mattberninger solo tour (feat. @ronboymusic @thebestofspatrickobrien @ricc_jamzz and @sterlinglaws)

The best music, the best people, the best food and the best drink. London, you sparkle in the summer.

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Matt Berninger and incredible band, it’s a beautiful thing.
Electric Ballroom, Camden

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Somehow packing entire weeks of adventures/eating/music/SPORTS into a single weekend in Madrid ❤️💛❤️

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it’s elderflower o’clock! we use this fragrant flower as many ways as possible during its fleeting appearance in our hedgerows. pickles, preserves, powders, cordials and syrups are in production, so we’re cooling off with a new seasonal cocktail: the elderflower spritz.

choose the version with our foraged elderflower liqueur, sparkling wine and soda, or our softer edition with foraged elderflower, @pentiredrinks seaward and @realalcoholfree sparkling white tea. either route will see you raising a refreshing glass to summer’s arrival ✨

thirsty? a few tables in june are still available to book, so keep an eye on our stories for late availability. july tables will be released on tues 2 june at midday: add yourself to our mailing list to get a heads-up (and our email newsletter in your inbox!)

#elderflowerspritz #seasonalcocktail #noandlow #cambridgeuk

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inspired by @chefalex’s favourite after-school snack, here’s the brilliant @als___eats plating our madagascan vanilla & english rhubarb rice pudding dessert 💓

madagascan vanilla rice pudding with creme anglaise, topped with caramelised white chocolate crumb, pieces of poached English rhubarb, then rhubarb sorbet, mousse and powder before finishing with red-veined sorrel leaves - which belongs to the same family as rhubarb #themoreyouknow!

this elevated edition of a comforting classic has converted many a rice pudding skeptic: have you visited us while this dish was on the menu? 💕

#cambridgeuk #plantbasedfood #rhubarb #ricepudding

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presenting our smoked carrot tartare! fresh carrots are dehydrated and then rehydrated in a carrot reduction infused with ginger, galangal and lemongrass to bring in warmth and flavour: there’s also a touch of heat from last summer’s locally-grown chillies, fermented in-house to preserve them over the winter months. the rehydrated carrot is minced and then smoked with apple and oak wood, before garnishing with carrot sorbet (made with the same aromatics we used to make the tartare) plus smoked @caviart_seaweed_caviar, kaffir lime leaf, a slice of fermented carrot, pickled magnolia petals and micro coriander leaves.

this is one of our favourite techniques to use with carrots and it pops up on our menu in many different forms throughout the year: from rich pasta sauces to filling tiny cornets. if you’ve dined with us, how did you encounter the carrots and was it your favourite dish? it often is! 🥕

#Carrots #Vegetables #FineDining #Vegetarian

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‘tis the season! take a peek at our current asparagus course: an all-plant celebration of green and white spears, explained by @chefalex, powered by @flourishproduce and @patanegraspfood

we’ve just released our tables in june (and there are a handful that have appeared in may, including seats at the pass: move swiftly!) so if you’re keen to celebrate summer with us, tap the link in our bio to book now via @exploretock 🌱

#asparagus #asparagusseason #cambridgeuk #plantpowered #plating

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Our rhubarb dessert to mark the end of forced rhubarb season - Madagascan vanilla and cardamom rice pudding, Yorkshire forced rhubarb (poached, sorbet, and mousse) candied puffed rice, and red vein sorrel

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Fin Boys has added meat to its menus, in our new podcast we find out why and what the meaty dishes will be like.
Meanwhile, for International Carrot Day, Rosie Sykes, @rosiebluebell, has some sweet carrot dishes, including ideas for breakfasts. Alex Rushmer shares a stunning carrot recipe from Vanderlyle and Sue Bailey has a history of carrots.
We hear from Cambridge Organic too, about their new venture which has had a successful start.
Lots of local food and drink news too.
There's a link to our podcasts in the bio and it's available from all major providers too.

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