Fin Boys

The story

Fin Boys Cambridge: Sustainable Seafood and Japanese-Inspired Dishes on Mill Road

The Chefs and the Kitchen

Fin Boys anchors itself as a destination for seafood in Cambridge, where chefs Jay Scrimshaw and Richard Stokes run a kitchen driven by day-boat sourcing and Japanese influences. Jay brings experience from Bibendum, Chez Bruce, and the Guerrilla Kitchen food truck, where he competed on Gordon Ramsay's F Word, while Rich adds his time at Parker's Tavern and stages at Chez Panisse and The Slanted Door. They established the restaurant on Mill Road in spring 2021 with a strict focus on British fish and sustainability. Diners often choose counter seats to watch the team work, engaging in direct conversation about the origins of the produce arriving each morning.

Standout Dishes and Techniques

Preparations highlight the kitchen's direction with items like prawn toast made from fried milk bread, chopped prawns, oyster sauce, and furikake. Hot crumpets loaded with crab cacio e pepe offer a substantial alternative to the toast. Dry-aged bluefin tuna rests in blood-orange ponzu and spikes with togarashi heat before a cooling scoop of labneh tames the finish. Larger plates shift with the seasons; winter brings Cornish monkfish paired with cauliflower purée and sea beets, while warmer months feature the fish with zucchini and a kelp XO sauce. Comfort dishes round out the menu, including a rigatoni tossed in velvet-crab sauce and a seafood risotto enriched with saffron and mussel liquor.

Room and Atmosphere

The Good Food Guide awarded Fin Boys a Good status in 2026, noting its role among Cambridge's bustling dining scene as a go-to address for fish. The room balances brightness and activity, with window seats providing a clear view of life passing on Mill Road. Counter tables invite a more hands-on approach, letting diners watch the chefs operate while asking questions about the daily selections. This layout reinforces the restaurant's dedication to transparency, ensuring the provenance of every catch remains part of the conversation. The atmosphere feels open and focused, prioritizing the interaction between the kitchen and the guests.

Drinks and Desserts

Beverage pairings highlight wines suited to the menu, such as an Old Vines Chenin Blanc from South Africa's Mullineux Winery. Desserts avoid unnecessary complexity, sticking to enduring favorites like a Basque cheesecake or a simple affogato prepared with Jack's Gelato. These finishes provide a satisfying conclusion without overshadowing the savory courses. The approach to sweets mirrors the kitchen's broader philosophy of prioritizing flavor and ingredient quality above all else.