The Three Horseshoes is a cosy independent pub in the village of Stapleford, just a few miles south of Cambridge. It changed hands a few months ago. The previous owner (Chris) introduced a Greek menu in 2019 and the new owners (Duncan and Justine) continued with the popular Greek menu.
A corner on Cambridge’s vibrant Mill Road is now home to new small restaurant Hungrill, who are serving up authentic Greek cuisine. Even the white building with its blue sign give off Mediterranean vibes!
Just when I thought we’d never get proper gyros in Cambridge, this gem quietly opened its doors a few weeks ago to a steady stream of customers.
Hungrill (at 88 Mill Road) is more of a takeaway place but there are a few nice tables and chairs inside. Service is friendly and helpful. They’re happy to answer any questions about the menu and make suggestions.
We had the wraps with a choice of gyros (pork, chicken or mix) and skewers (pork, chicken or lamb souvlaki) – all stuffed with fresh tomato, red onion (or iceberg), tzatziki (or mayo) and chips. A perfect hand held meal right there!
This Greek-inspired sauce looks vibrant, tastes delicious and is easy to make. You can spoon it over pasta (I used fusilli here, but any pasta will do), rice or even couscous. It’s a great way to incorporate courgettes into your diet, if you don’t like them on their own.
This sauce includes some of my favourite Greek ingredients, such as Kalamata olives, feta cheese and Olive Branch’s Red Wine Vinegar with Cretan Thyme Honey. You can use any red wine vinegar but the one from Olive Branch is my secret ingredient. It is made with the juices of Liatiko and Kotsifali grapes, which are then aged in oak barrels for 4 years.
But here’s the secret… the grapes are mixed with Cretan thyme honey. The bees feed on the thyme plants so the honey picks up their aroma, which gives the red wine vinegar a tangy, sweet taste.
The result is a succulent sauce, packed with freshness and flavour! Here’s how:
One Two Culinary Stew 