Homemade ice cream with Lacey’s Guernsey cream 6.75Īffogato espresso with vanilla ice cream 5.5 ….add Amaretto (n) 5.5īritish cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 9.75 Iced banana parfait with coconut sorbet, toffee sauce and popcorn crumb 8.75 Warm pineapple and ginger cake with rum ’n raisin ice cream 8.5ĭark chocolate tart with raspberry ice cream 9 Rhubarb, rose and pink peppercorn fool 7.5 Invisible chips 4 (100% donation to Hospitality Action)
Ives smoked haddock and prawn fishcake with wilted rainbow chardĬhar-grilled 10oz English rib-eye steak with slow-roast garlic butter,Ĭhilli, truffle and parmesan roast cauliflower (v) 6Ĭourgette fries with honeyed yoghurt (v) 5.5 Locally made free range pork sausages with mash, greens and onion gravy 15.75 Roast Jerusalem artichoke with local wild garlic mayonnaise,īubble and squeak with oak smoked bacon, free range poached eggįree range pork Holstein with fried hen’s egg, parmesan polenta chips,Įnglish lentil dahl with sag aloo and coconut sambal (v) 15.25….Ĭracked wheat and chickpea pilau with pulled English lamb shoulder,
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 6Ĭlassic minestrone soup with haricot beans and local wild garlic (v) 7Ĭitrus-cured salmon with fennel, chilli, pomegranate and soy dressing 9.75Ĭauliflower and cheddar croquettes with red pepper ketchup (v) 8.25ĭevilled chicken livers on toasted sourdough (n) 8.75
Pea and spring onion pakoras with Indian spiced mayonnaise (v) 6 Our culinary journey has taken us many places and we discovered long ago the wonderful foodie arena that is #FreeFrom! Vegans… welcome! Difficulties with gluten, dairy or allergens, then sit right down! We have all the tools to ensure a safe, delicious and interesting meal is had regardless of the vagaries of your diet. We are firm believers in using local produce wherever possible, always fresh, ethically sourced and handled with care. Embrace your rampant carnivore or channel your inner veggie – we bring both to the table with equal flair. We move with the seasons and the weekly changing menu speaks of a passion for freshness and invention. From field to farm, hedgerow to forest, the sound of the sea and the thrill of the hunt, food is their passion. Head chef Jamie blends a light touch and great skills with knockout flavours brilliantly assisted by super sous, Gavin. Food is a big part of The Alford – it’s where we started and where we’ll always be.Ĭlassics and twists abound on the menu, bashed up with hints of far-flung places and the taste of Empire.
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