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Fin Boys

Cambridgeshire, Cambridge - Seafood - Restaurant - £££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

A little bit fishmonger, a little bit deli and a little bit restaurant, Fin Boys has been delivering something unique to the Mill Road neighbourhood since it launched in 2021. Having weathered all sorts of staffing problems post-lockdown, the place is back to full strength, serving lunch (Wed-Sat), a full evening carte (Tue-Thu) and a multi-course tasting menu (Fri-Sat), with a rolling line-up of deliciously creative seafood dishes that might include the following: silky bonito egg custard served in an eggshell with ponzu-cured roe; mackerel with a perky jalapeño ketchup; or pearly whiting with a bright runner-bean relish. The focus throughout is on sustainable day-boat supplies and minimal wastage, with monkfish and red mullet livers used in terrines, for example. Some fish is dry-aged to intensify flavour. There’s plenty to watch from the kitchen-counter seats, and chatting with the affable 'Fin Boys' themselves (aka chef-owners Jay Scrimshaw and Richard Stokes) is ...

A little bit fishmonger, a little bit deli and a little bit restaurant, Fin Boys has been delivering something unique to the Mill Road neighbourhood since it launched in 2021. Having weathered all sorts of staffing problems post-lockdown, the place is back to full strength, serving lunch (Wed-Sat), a full evening carte (Tue-Thu) and a multi-course tasting menu (Fri-Sat), with a rolling line-up of deliciously creative seafood dishes that might include the following: silky bonito egg custard served in an eggshell with ponzu-cured roe; mackerel with a perky jalapeño ketchup; or pearly whiting with a bright runner-bean relish. The focus throughout is on sustainable day-boat supplies and minimal wastage, with monkfish and red mullet livers used in terrines, for example. Some fish is dry-aged to intensify flavour. There’s plenty to watch from the kitchen-counter seats, and chatting with the affable 'Fin Boys' themselves (aka chef-owners Jay Scrimshaw and Richard Stokes) is easy and knowledgeable, with music and a fish-friendly wine list keeping the vibe relaxed. We also like the kerbside tables – a relaxed summer evening spot for snacks, small plates and platters. You'll also find the Fin Boys at the Gog Farm Shop (just outside Cambridge) every Saturday and Sunday lunchtime.

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VENUE DETAILS

2 Mill Road
Cambridge
Cambridgeshire
CB1 2ADGB

01223 354045

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OTHER INFORMATION

No background music, Credit card required, Deposit required, Pre-payment required

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