Based on Mill Road in the historic city of Cambridge, we are vanderlyle: a small restaurant which works directly with farmers, growers and producers to create ingredient-centric dishes and matched drinks. Headed by chef Alex Rushmer, we source local, ethical and regeneratively-grown produce to create a plant-led tasting menu and matched drinks, inspired by the seasons and the best produce from our suppliers.

Sustainability is vanderlyle's core value: our restaurant was originally founded to take a different approach to fine dining – one that considers the environment as well as the mental and physical health of hospitality professionals. We are open for four services each week, allowing our team a work-life balance not usually accessible to those who’ve chosen careers in our industry.

When we opened vanderlyle, we didn't intend to lead on vegetable cookery – but the enjoyable challenge of coaxing flavour from plants and enthusiastic responses from our guests means we've never served meat or fish as part of our menu, and we don't intend to. We source local, regeneratively-grown ingredients where possible, and where we can, we encourage our other suppliers to make positive changes.

We ask our guests to pay for their tasting menu in advance, via Tock. This pre-paid booking model allows us to prepare correctly for dietary requirements, ensure enjoyable guest experiences, and place precise orders for ingredients – all of which minimises waste and stress.

New reservations are released on Tock a month at a time, at midday on the first Tuesday of each month, for the following month. So if it’s the start of May, we’ll be releasing our June tables. We always send out an email newsletter a few hours before tables become available, to remind guests of the upcoming reservation release and to share news, recipes, other exciting links we’ve discovered in the month. You can sign up to receive this newsletter by tapping the button below.