The Boot Pub Brasserie in Histon, Cambs: A tale of two soufflés!

The Boot pub in Histon, which has recently reopened as a White Company Brasserie

Last night Steve and I braved the sub-zero temperatures and the snow to meet up with friends in the village of Histon, which is located a few miles north of Cambridge. We had booked a table at the newly reopened and refurbished pub The Boot which now includes a French-style brasserie, run by the company of celebrity chef Raymond Blanc.

We began our meal with a basket of stone-baked artisan baguette and Rustica olives.

 

Two of our party chose the Cheddar cheese soufflé for starters, which was served with a warm Ford Farm Coastal Cheddar sauce. It was perfectly light and utterly delicious!

Steve chose the Burgundian snails in garlic herb butter, served with a baguette

Another one of our starters was French onion soup, with Gruyère cheese croûtons

 

Two of our party chose the Cheddar cheese soufflé, served with warm Ford Farm Coastal Cheddar sauce. It was perfectly light and delicious.

Another one of our starters was French onion soup, with Gruyère cheese croûtons.

Steve chose the Burgundian snails in garlic herb butter, served with a baguette

For my main course, I chose this classic dish of Slow-cooked Bœuf Bourguignon, red wine, lardons, baby onions, mushrooms, with smooth mash

Must say I liked the look of this Pie of the Week, a chicken and leek traditional homemade pie served with green beans chosen by one of my companions 

Steve and one of our party chose Scottish Hebredian rope-grown mussels, steamed with traditional white wine and shallot marinière or creamy saffron mouclade, served with chips and baguette.

For my main course I chose this classic dish of Slow-cooked Bœuf Bourguignon, red wine, lardons, baby onions, mushrooms, with smooth mash.

Must say I liked the look of this Pie of the Week served with green beans

For my dessert, I couldn’t resist this Pistachio soufflé, famously light with rich chocolate ice cream. Two irresistible soufflés in one night!

One of our party chose this Normandy apple tart, with salted caramel ice cream

It came as no surprise that Steve chose this excellent Cheese plate, with Boy Laity Cornish Camembert, Lyburn Gold, Cheviot and Brighton Blue served with homemade chutney, dried fruit, nuts and crackers

The Three-fruit marmalade crème brûlée was enjoyed by another of my dining companions

The Three-fruit marmalade crème brûlée was enjoyed by another of my dining companions

Steve chose the Cheese plate: Boy Laity Cornish Camembert, Lyburn Gold, Cheviot and Brighton Blue served with homemade chutney, dried fruit, nuts and crackers

For my dessert I couldn’t resist this Pistachio soufflé, famously light with rich chocolate ice cream.

The Boot is a fabulous conversion which includes a big new bar where dogs are welcome, cosy snugs, and open and log burner fires make it a warm and welcoming environment. The sensational oak beamed extension houses the main brasserie restaurant which is extremely attractive. The cuisine is a winning combination of French brasserie favourites and British pub classics with a choice of menus at competitive prices. The service is good and the staff are friendly. For home-cooked food in an informal setting, this place is going to become a firm favourite of mine for the soufflés alone! Highly recommended.

The Boot

1 High St,

Histon,

Cambridge

CB24 9LG

Tel: 01223 209010

boot.histon@whitebrasserie.com

http://boothiston.com