Michelin-starred chef Mark Poynton launches new restaurant in Cambridgeshire

Michelin-starred chef Mark Poynton has unveiled a new restaurant in a town with 'an amazing community' in Cambridgeshire. 

Mark recently gained Michelin status for a second time at the 2025 Michelin Guide Awards in Glasgow since being awarded a star in 2012. 

Now, he is preparing to relaunch his former Fen Ditton site as The Ancient Shepherds in partnership with long-time supporters and village residents Gareth and Emma.

Read more: Michelin-starred chef Mark Poynton announces new restaurant

The new restaurant with rooms, opening July 16, will operate under a tasting menu-only format, a strategic move influenced by his success at Caistor Hall in Norwich, where he recently earned a Michelin star.

The Concept Behind The Ancient Shepherds 

Mark said: “We’ve rebranded as Ancient Shepherds by Mark Poynton, and we’re going tasting menu only - for various reasons. At my restaurant in Norwich, which won a Michelin star last year, tasting-only just worked so much better. There’s less wastage, it’s better for staff because you know what you’re cooking each day, and from a consistency point of view it’s 100 times better - you’re cooking the same thing daily until dishes change. It’s a much more sustainable and focused way of working.”

The impact of a michelin star

When Mark won the Michelin star earlier this year, everything changed.

He added: “It was amazing - it’s the second time for me, but it still doesn’t feel real. You get invited to the Michelin event, and as much as you try not to get your hopes up, you can’t help it. There’s always a voice in your head going, ‘Maybe it’s just a cocktail award or wine award,’ which are still brilliant of course - but really, you go because you’re hoping for a star. And thankfully, we got it.

"There’s no greater feeling in a chef’s working career. It’s the most important and significant guide, and the effect it has on your business… it’s unbelievable. Bookings went mental. It changes everything.”

Looking to the future

He is excited for what the future holds, but more excited to just get back into the kitchen again.

Mark added: “We’ve been closed for nearly 10 weeks, so I’m just excited to cook again and see people in the restaurant. We’ve revamped the kitchen, expanded what we’re growing in the garden, and I’m working with a local distillery on our own walnut liqueur using trees from the garden. We’ve got tomatoes, strawberries, elderflower for vinegar… on Wednesday I was out with Cambridge Distillery picking herbs in the meadow to blend our own gin. As a chef, that’s an amazing place to be.”

bringing michelin food to Fen Ditton

Mark has always been committed to giving back to the community.

He added: “Fen Ditton is an amazing community. I’ve been here five years and they’ve supported me throughout. There’s another pub in the village, The Plough, and a great local drinking pub too - and what’s amazing is that the village supports all three of us. For somewhere with under a thousand houses, that’s rare. Now, working with Gareth and Emma who live 500 yards away and have backed me from day one, it’s great to be able to give something back to this place.”

“I’ve worked in top restaurants that ran seven days a week - including my old place, Alimentum. It’s not sustainable. A lot of people talk about work/life balance but don’t follow through. We are. We’re keeping it to four 12-hour days, aiming to keep everyone under 48 hours a week. Staff will have Sunday to Tuesday off, and we close five weeks of the year - Christmas, New Year, Easter, and two weeks in August. If you know when your holidays are in advance, you can plan your life - and that’s so important for the team.”

written by abi kinsella