Tucked down a quiet street in Paris’ popular Marais District, The Cambridge Public House has all the homeliness of a traditional British pub, while delivering an outstanding drinks offering. The warmly lit space is split cleverly between the 1941 brass bar (where 10 counter seats fill up quickly), a much-coveted living-room-style spot with a sofa and chairs for small groups, the main raised seating area, perfect for observing what’s going on at the bar, and a more private back spot. Warm decor keeps things comfy and cosy in winter, while retractable front windows open it up in the warmer months.

Service here is lauded with a choreographed but personal approach to how guests are greeted, seated and the various touch points throughout the evening to keep them feeling well attended to without being fussy.

Cocktails focus on core ingredients, with the menu changing every Monday to keep regulars on their toes and give newcomers the best of what the team has seasonally at any given time. For instance, the Psycho Killer focuses on mushrooms and fennel, Peel The Drama on clementines, and Road To Laguna on kiwi – cocktails are also kept to between three and six ingredients to keep things focused. Aesthetics are clean and refined, with slick glassware and garnishes only used when necessary.

Syrups, sodas, shrubs, juices, cordials, sherbets, kombuchas, lacto-fermentations, infusions – the homemade ingredients at The Cambridge Public House are achieved through techniques like sous vide and longtime infusion, as well as blanching, smoking, and clarifying. Hoshizaki ice is also used for stirring.

One of the most popular parts of the menu is the “Tiny Bevs” section. These small serves come straight out of the freezer at -12° and are served in chilled mini glassware. Non-alcoholic cocktails are also a strong suit and all spirits, wine and beers have been sourced from craft producers in France (particularly the Ile-de-France region) or from brands with good people and ethics. Food is top-notch too – don’t leave without trying the sausage roll.

The Cambridge Public House is known for its exceptional staff and the management team make sure they keep a diverse, safe and happy team behind the bar. In 2024, women made up 45% of the team and LGBTQIA+ individuals are supported through open conversation and a sense of community. Regular happiness tests and opportunities to voice concerns or suggest improvements keep team spirits high, and tips are distributed directly to staff on the day too. When it comes to staff training, The Cambridge Public House prioritises career development through a structured six-level training programme, taking individuals through from Apprentice to Head Bartender. This commitment to development extends beyond the direct team, and as well as doing free teaching at local bartending schools, they also organise educational events for the wider bartending community in Paris and internationally. A zero-tolerance policy for harassment and violence towards staff or guests is written into the company handbook with clear and immediate procedures to deal with them. Happy staff, happy guests, happy bar.