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INTRODUCING ‘PIZZA ON THE PIECE’ BY PARKER’S TAVERN, CAMBRIDGE  

Chef Tristan Welch of Parker's Tavern, Cambridge launches new pizza takeaway service

June 17thCambridge

Launched on Thursday 28th May, Tristan will provide the city with the best combination of crispy sourdough base and unique flavours, inspired by the region and using only the finest local produce. Locals will order online and collect via the restaurant doors on Parker’s Piece, allowing them to enjoy outside or at home.

Parker’s Tavern, Cambridge is excited to announce it has reopened, in order to launch an exciting takeaway pizza pop-up. Chef Director, Tristan Welch, has dreamt up the ultimate pizza menu, using winning combinations of delicious local ingredients on a crispy sourdough base. It caters to all dietary requirements by offering a gluten free base option and vegan cheese. The menu will also include tubs of homemade soft whipped ice cream, with various sauces and toppings to choose from, as well as a creative mix of delicious botanical soft drinks to wash it down all with. Guests are able to order and pay online at www.parkerstavern.com and can collect their order outdoors, directly from the park side of the restaurant.

 The menu features nine delicious, seasonal pizza options including: Air dried ham, tomato and mozzarella (£10), Home cured sardines, capers and wild garlic (£12) and Asparagus, peas and mint (£12). Those looking for something even more indulgent can opt for the Wiltshire truffle and cream cheese (£18) or the Lobster and garlic butter (£19). The eco-friendly option is the Rubbish Cooks Pizza (£10), which takes inspiration from the sustainable supper club which usually takes place at Parker’sTavern each month. Rubbish Cooks is an initiative created by Tristan to highlight food waste in the industry. This pizza will feature different toppings each day and will depend on which ingredients Parker’s Tavern has left over or what ‘waste’ might be delivered to the restaurant by suppliers. Either way, it promises to be a delicious surprise and a £1 donation will be made to Jimmy’s Night Shelter for every Rubbish Cooks pizza sold. The playful drinks menu includes: Homemade Cola Kucha; cola flavoured kombucha, a touch of cinnamon and a drop of prune syrup, Hawthorn, Gooseberry & Blueberry Hurricane; blueberries, hawthorn cordial, lemon juice and gooseberries served over ice, an Elderflower “T” Collins; elderflower cordial, turmeric, lemon juice topped with fizzy water and finally a Go-Getter-Aid; beetroot, lemon juice, cherries, celery and lettuce.

HOW: Pizza prices from £8.50. Orders can be made at: www.parkerstavern.com and collection will be on the park side of Parker’s Tavern restaurant. #PizzaOnThePiece @parkers_tavern 

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SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

February 2nd

SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

SIBBJÄNS ARRIVES ON GOTLAND, SWEDEN

A REGENERATIVE FARM STAY SHAPED BY SEASONS, FRIENDSHIP AND CRAFTSMANSHIP

Sweden

Sibbjäns began quietly, the combined dream of Jonas Nordlander and Sanna Rönn, who with close friends and many meaningful couples Pontus and Kina Zeidler share a life between Stockholm and Gotland. Over the past four years, they have steadily transformed this former horse farm into a regenerative stay that feels singular to anywhere else in Scandinavia.

After a soft opening in 2025 for friends and family, the farm stay now enters 2026 as its first full season, opening more intentionally to a like-minded global community drawn to nature, food, and thoughtful design.

 

A PLACE TO REST

 

22 individually designed rooms sit across the Hotel and ‘The Bunkhouse,’ each named after important women in the family and among their friends. Adorned with classic Scandi touches of sheepskin throws, limewashed walls, soft palettes, and contemporary art, the spaces are designed for comfort.

Buildings are framed by wildflowers and constructed using traditional methods, much of the work completed by hand, with local craftsmanship central to the process. Architect Maja Berg has been a key contributor, working alongside Erik Larsson, a Master of Gotlandic Craft Heritage, who built some of the original buildings himself and continues to pass on traditional building knowledge to the next generation.

THE KITCHEN FOLLOWS THE FARM

At the heart of Sibbjäns is a working farm home to hens, Mangalitza pigs, horses, and sheep, with agriculture guiding both the kitchen and the guest experience.

In the gardens, lead gardener and local Karin Winarve brings a quiet hand to what thrives here across meadows, vegetable beds, and fruit-growing plots. Produce is grown on-site and harvested seasonally, forming the backbone of a true farm-to-table approach—one that pauses entirely during the winter months when the land rests.

 

EXPERIENCES & ‘VIKING WELLNESS’

New for the 2026 season, wellbeing at Sibbjäns is restorative rather than prescriptive. Inspired by Nordic traditions and the physicality of outdoor life, the evolving wellness offering includes:

  • A hand-built yoga barn

  • A wood-fired sauna

  • An outdoor gym

  • Recreational spaces

  • The beginnings of what will become one of the world’s most beautiful tennis courts.

The surrounding landscape invites guests to engage with nature on its own terms, from cycling or horse riding across open farmland to kitesurfing along Gotland’s windswept coastline (widely regarded as one of the finest spots in Europe for the sport). This is ‘Viking wellness’ in spirit—elemental, grounding, and quietly transformative.

 

SWEDEN’S ‘SUNSHINE ISLAND’

Gotland is Sweden’s sunniest destination, known for its distinctive light, limestone landscapes, and strong ‘right to roam’ ethos. Open from Easter through to Christmas and closed entirely during the dark winter months, Sibbjäns follows the natural calendar rather than resisting it.

Reaching it is part of the journey:

  • A short flight from Stockholm to the island’s capital of Visby, followed by a drive across the island.

  • A ferry crossing that reinforces the sense of arrival somewhere distinct and deliberately unhurried.

  • For those preferring a more direct approach, arrival by helicopter is also possible.

At its core, Sibbjäns remains a place for friends old and new built slowly, grounded in nature, and designed to endure.

BRENNERS PARK-HOTEL & SPA REOPENS AFTER LANDMARK RENOVATION

November 5th

BRENNERS PARK-HOTEL & SPA REOPENS AFTER LANDMARK RENOVATION

A New Chapter Begins as Europe’s Legendary Grand Hotel Returns

Alive with the Spirit of the Black Forest and the Cultural Pulse of Baden-Baden

Germany

Following a meticulous two-year transformation, Brenners Park-Hotel & Spa, the original grande dame of the Oetker Hotels portfolio, proudly reopens its doors – ushering in a revitalised era of timeless hospitality and contemporary finesse.
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