As we know, some of the best stories happen around the dinner table. Cambridge Recipes bring those moments to life, blending history, tradition, and plenty of flavor. From historic “pudding” secrets to modern experimental kitchens, these pieces explore how cooking, baking, and shared meals have shaped life at the University. Grab a plate and join us as we discover Cambridge, one delicious story at a time.
The incense recipe at the beginning of Parker Library's exhibited manuscript highlights the international long-distance trade that brought spices and perfumes to the British Isles. Learn more.
Mini Tiramisú recipe from a food safari for 150 at Churchill. Learn more.
The Bas-Bleu cocktail, invented by Secretary to Council, Dr Caroline Shenton, might well be thought of as a ‘Girton in a Glass’. Learn more.
Cook all your Lucy dining hall favorites with the Lucy Cavendish Cookbook. Learn more.
An interview with author and cook Ms Fuchsia Dunlop (Magdalene 1988). Learn more.
Nicole Stoner's (Murray Edwards 2024) community cookbooks won the Cambridge University Library Rose Book Collecting Prize. Learn more.
Queens' Christmas Bake Off Mince Pie Competition was hosted in the President's Lodge. Learn more.
A taste of Catz: Recipes from the College kitchen. Learn more.
There has been an association between the pudding known as ‘burnt cream’ and Trinity College since the nineteenth century. Learn more.
Plum porridge anyone? Christmas recipes from the past are available online. Learn more.
A robot "chef" can recreate recipes from watching food videos. Learn more.