Doughnut Tasting at SmokeWorks – Cambridge (UK)

“Time to make the donuts!”… anyone know the 80’s TV commercial for Dunkin’ Donuts where Fred the Baker woke up at some ungodly hour in the morning to make fresh doughnuts? (If you don’t, you’ll find it on YouTube). Dunkin’ Donuts no longer make doughnuts on site, but SmokeWorks do. They’re fresh, tasty and definitely NOT factory processed!

Back in August 2014, I posted a review of SmokeWorks (which you can find here) so I was asked to sample Head Chef Vladimir Hromek’s latest culinary adventure… the humble doughnut, with a twist. Vladimir has ‘zhuzhed up’ his doughnuts with a variety of sweet and savoury fillings, which at first may sound like an odd combination but they really work. I sampled all four of them and I can safely say Vladimir is an intrepid adventurer in the world of doughnuts! He has perfected the batter and has put his skills to the test by creating some innovative fillings.

Collage Smokeworks

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SmokeWorks – Free School Lane, Cambridge (UK)

Our summer of the BBQ joint took us to SmokeWorks on Free School Lane in Cambridge. I had been reading rave reviews about the place and it was about time we tried it out. We braved the torrential downpour (hence no outside photos) and walked into a restaurant with industrial décor and functional seating. It was smaller than I expected but then realised there was a whole other floor downstairs. We were greeted warmly and boy, did the place smell delicious. We instantly forgot all about the rain as we were shown to our table by our friendly server.

Collage Smokeworks

We knew the portions were big and it was going to be a filling meal so we saved our appetites for this dinner. We had a very early dinner (4:30pm) so the place wasn’t full yet. This gave me the opportunity to take photos without bothering any customers. I explored the basement (and the cool communal loos!) and I admired all of the little decorative touches, the exposed brick, lighting and the seating in the alcoves. They made the most of the limited space they have and it is laid out is a very functional way. The big red button at each table, which you twist when you want service, is an ingenious idea. The table number lights up on a big board, which is very visible to the servers. That way, they don’t have to continuously hover around the tables in the tight spaces and peek around any corners to see if they are needed.

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