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Food & Drink


The Alderley Restaurant


at The Alderley Edge Hotel


As the mains arrived, we were now surely on a journey to dining nirvana. My guest was presented with rib eye beef and ‘Oxo’ complete with girolles, griddled leeks and summer truffl e doughnuts – which again was almost a shame to eat. T e beef was perfectly cooked and the doughnuts complimented the small ‘Oxo’ squares, delivering a rich explosion in the mouth. I enjoyed the combination of Cheshire lamb


loin, shoulder and cheek with tomato terrine. Pink and succulent, this dish championed the counties produce and was even accompanied by local grocer Ken Holland’s beets. T e bottle of Louis Latour was the ideal match for both our hearty courses. Suitably fed by all that had gone before, both my guest and I wondered if we could still manage a dessert. Upon viewing the signature dishes we both managed to subconsciously make room for the Cheshire strawberry ‘cream tea’. Comprising of buttered scone ice cream


Traditional cuisine with extravagant twists in the heart of Cheshire


dining experience we’ve both heard so much about. With three AA rosettes for exceptional standards of cuisine alongside the prestige of being part of the country’s top 10 percent of eating establishments, T e Alderley Restaurant really did have a great deal to live up to. Upon entering the foyer of the Alderley Edge


A


s my guest and I made our journey through the ever pleasant village of Alderley Edge in Cheshire, our thoughts were fi rmly set on a


Hotel, in which the restaurant is situated, it became instantly apparent that such boastful claims were true. Settling at fi rst in the elegantly designed lounge, deputy manager James T istleton treated us to a relaxed and welcoming champagne reception. Upon choosing our courses from the extensive


locally sourced menu, we were lead into the dining area where the décor married traditional and contemporary theme, making our potential experience even more alluring. Opting fi rst for the foie gras and homegrown rhubarb with truffl e brioche and amaretti crumble, I was presented with what seemed to be a fi nely crafted piece of modern art. Knots of foie gras were lightly spattered with textures of rhubarb, which propelled me into, what I was quickly realising, would be a wonderful dining experience. Across the table, my guest began tucking into the bacon and egg salad with much gusto. Consisting of crispy cured bacon, smoked tomato and black pudding crumble – the real sign of chef Chris Holland’s gastronomic pedigree came in the form of bacon fl avoured egg, which created a pleasant surprise and left us both wondering where this cuisine would take us from here.


Chris Holland, Head chef.


with textures of strawberry and clotted cream, the fl ashes of fresh fruit over cream brought a refreshing end to what was a delightful dining experience. At the Alderley Restaurant there is a delightful appreciation of locally sourced foods, which runs no risk of sticking with tradition. Each ingredient is carefully utilised to breathe a pure gust of life into rural dishes – a real credit to the village, to the county and to the elaborate tapestry of authentic British cuisine.


Á la carte, six course tasting, lunch,


Sunday, market, and vegetarian menus are all available. To make a reservation telephone 01625 583 033 or visit, www.thealderleyrestaurant.com


T e Alderley Restaurant, Macclesfi eld Road Alderley Edge, Cheshire, SK9 7BJ


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