The Three Horseshoes

The story

The Three Horseshoes: 2 Rosette Modern British Pub in Madingley, Cambridge

Seasonal Modern British cooking

The Three Horseshoes in Madingley serves Modern British cuisine within a thatched pub located three miles from Cambridge city centre. Head Chef Jack Reid directs a kitchen that changes menus regularly to follow seasonal availability. The team sources fish sustainably from Marrfish, relying on day boats for daily deliveries. This dedication to ingredient quality has secured two AA Rosettes for culinary excellence.

Standout plates

Dishes balance technique with robust flavours across the menu. The Gressingham duck breast pairs with girolles, a mini pie, and pickled plum, while the BBQ Galician octopus brings garlic puree and agrodolce to the table. Sweet finishes include a sticky toffee pudding finished with miso caramel and barbecue banana ice cream. These preparations highlight the precision found in the restaurant's British cooking.

Wine selection and rooms

The interior retains traditional pub character with real fires and cosy corners. A bar area displays bottles guided by staff who hold WSET qualifications. The wine list leans heavily toward the Languedoc-Roussillon region, offering a distinct contrast to the four local real ales available on tap. Guests can also dine in the garden, where two heated pods provide shelter during summer evenings.