Alchemilla

A delicate dessert with bold flavour, our beetroot, blackcurrant and shiso tea cakes are a restaurant favourite - available on both tasting menus.

Make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

From the very first chop, our commitment to fresh, vibrant flavours begins.

Every vegetable is hand-selected and expertly prepared to ensure every dish bursts with flavour.

Experience culinary precision - book a table today.

https://www.alchemillarestaurant.uk/bookings/

The gentle sweetness of roscoff onion, paired with the smoky richness of eel, creates a heavenly combination that highlights our commitment to experimentation and flavour.

Available on both our 3 and 7-course tasting menus.

Reserve your table on our website.

https://www.alchemillarestaurant.uk/bookings/

BBQ leek paired with smoked yolk, crisp chicken skin, and Umai modern caviar creates a harmonious blend of smoky, rich, and luxurious flavours.

Available on our tasting menus - make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

Where rustic charm meets sophisticated elegance - a unique dining experience. Book your table today.

https://www.alchemillarestaurant.uk/bookings/

Loaded onto a hollow cracker, beef tartar, aged beef emulsion, radish, topped with caviar - bite-sized perfection.

Available on both our 3 and 7-course tasting menus.

Make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

Both our salted cultured butter and our house-made whipped marmite butter, made from left over bread to reduce waste, are the perfect spreads for our freshly baked sourdough.

Available alongside our taster menus.

Make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

With a crisp crust and a soft interior, each slice is it's own masterpiece. Served with salted cultured butter and our house-made whipped marmite butter, made from left over bread to reduce waste; it’s the perfect complement to our tasting menu.

Book today on our website.

https://www.alchemillarestaurant.uk/bookings/

Take a sneak peek into our kitchen while we grill our hogget to perfection - rich, tender, and bursting with flavour.

Available on our tasting menus - make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

We'd like to introduce our 3-course tasting menu, £75 (plus £40 for wine pairings).

Starting with four incredible, rich and delicate snacks; beef tartare with aged beef emulsion and radish, french toast with yeast custard and raisin vinegar, a hash brown with truffle curd, chorizo jam, and cured pork, and a smoked scallop soup.

Closely followed by our house-made sourdough, served with creamy cultured butter.

Then, discover the sweet, smoky, and umami flavours of a sweet Roscoff onion paired with smoky eel, gremolata, and black garlic, and indulge in our tender aged hogget paired with roasted lemon, aubergine, and black olive. A dish that showcases deep, complex flavours with a refined touch.

Finish with a duo of desserts to satisfy your sweet tooth; our beetroot and blackcurrant tea cake, served with a touch of shiso, and our finally, our chocolate, miso, banana and lime.

Available Wednesday/Thursday for dinner sittings and Friday/Saturday lunch. Book your dining experience today.

https://www.alchemillarestaurant.uk/bookings/

Let us push the boundaries of taste with our unique and creative dining experience.

Book a table for our tasting menus and experience the masterpiece that is roscoff onion, smoked eel, gremolata, and black garlic.

Reserve your table on our website.

https://www.alchemillarestaurant.uk/bookings/

Choose between our salted cultured butter or house-made whipped marmite butter which is made from left over bread to reduce waste; both effortlessly spreadable on our freshly baked sourdough.

These delicious options perfectly complement both our 3 and 7-course tasting menus.

Make a reservation today.

https://www.alchemillarestaurant.uk/bookings/

The guys are back in bright and early tomorrow to get ready to reopen on Wednesday after a well deserved rest. They’ll be prepping away doing all the long jobs and making sure the restaurant is s**k n span for our guests. Our diary is open until the end of September.
See you soon peeps. We can’t wait.

Fabulous evening last night thank you very much cracking meal lads

We are already half way through our summer holidays. Getting the guys all rested and ready to get back at it on the 21st. The diary is open until the end of September. Get your self booked in we are excited to se you

For those that have been asking our roof bar repairs are now complete and just in time for some sunshine. Why not swing by for a glass of cold nyetimber or a beautiful cocktail by our main man Luke

We can’t wait to get back to it this week. The kitchens on fire. Don’t forget our diary is open until the end of August and we have a little bit of availability this week. Head to the website to get booked in

Happy birthday to our very special big 20. What a day. He’s alright y’know

What an end to another great week with the family. Outmanned but never out gunned. Absolutely smashed it today. Love you nittys

Suns out. The is chilled have got some belters on at the moment. Bars open for both diners and non diners. Swing by and enjoy the sun ☀️

Checks out

Tough one to photo this but it is an actual banger. Some beautiful aged chalk stream trout cooked briefly over some hot coals and finished in some warm langoustine oil, incredible amela tomato marinated in tomato ponzu, lightly poached squid dressed in our minimal waste XO using our charcuterie trim and smoked scallop roes. Finished table side with a clarified broth of langoustine shells infused with bruised shiso leaves

We are currently looking for another chef de partie to join our team at Alchemilla. Are you a passionate chef with experience looking for your next move. Do you want the chance to work with phenomenal ingredients, a super bunch of people doing something cool AF. 4 day weeks, Christmas off, fantastic tronc, staff meals etc. if this sounds like you then don’t hesitate to send a cv to [email protected]