Smoke and barbecue concept Smokeworks, operated by regional restaurant group CambsCuisine, will launch its third site in the city on Friday.
The offering will draw on the slow-cooked style of its sister sites and the brand's own smokery within the city. Dishes will include artisanal flatbread wraps stuffed with fillings such as 12-hour oak-smoked beef brisket, eight-hour oak-smoked pork shoulder or barbecue jackfruit with marinated tofu.
By evening the switch to a bar format, which seeks to complement the neighbouring restaurant offering, will see craft beers from local brewery Brewboard and a selection of 13 bourbons. Bar nibbles will include maple bacon candy, sriracha cauliflower and smoked pork balls.
The brand, overseen by executive chef Vladimir Hromek and general manager Amanda Colbran, serves as part of the Cambs Cuisine group that includes The Good Pub Guide‘s National Pub of the Year, the Cock at Hemingford Gray, and the Cambridge Chop House.