Chapel Street

Alchemilla occupies the red-brick vaulted arches of a Victorian carriage house, yet despite its rustic first impression, it’s a modern place. A living wall and roof garden set the scene for Head Chef Alex Bond's inspired, exciting cooking that utilises sustainably sourced ingredients. As well as injecting plenty of his own personality into the dishes, he has an innate skill for bringing together sweet, sour, salty and citrus elements in wonderful harmony; his aged hogget with roasted lemon, aubergine and black olive is a prime example. The esoteric wine list has a bias towards natural wines.