The story
Alchemilla, at 192 Derby Road in Nottingham, is a modern British restaurant that holds a Michelin star (2026). Alex Bond's kitchen works on tasting menus that lean on plants and vegetables, with meat and fish used to bring those vegetables forward.
Bond sources British produce, from Scottish highlands to Cornish waters, and his menus draw on classic technique. Koji, fermentation and pickling appear across the whole menu. Reviewers have noted that his modern ideas are often applied to plants, so the meat or fish tends to support the vegetables rather than star on the plate.
The Good Food Guide singled out a potato tortilla topped with Cheddar cream and shaved white truffle, and a lobster tail with kimchi purée and confit lemon. Desserts include a teacake with blackcurrant meringue and beetroot jam. The dining room is a cellar in a Victorian coach-house, with red-brick arches, and most tables look onto the kitchen.
Recognition
Ambience
Details
History
High quality cooking
A visit to Alex Bond's city-centre restaurant is a voyage of exploration in every sense. Alchemilla occupies the cellar of a Victorian coach-house; surrounded by worn brick walls, the interior is a fascinating blend of industrial and ancient, with red-brick arches lit through concreted skylights and narrow-paned, misted windows. Smartly uniformed staff curate the experience with appreciable cheer, and most tables afford a view of the huge, busy kitchen. Initial nibbles are sensational, from a potato tortilla topped with Cheddar cream, shaved white truffle and sherry vinegar gel to a perfectly formed spherical doughnut filled with 'nduja XO jam, adorned with a sliver of cured scallop and dill mayo. The all-but-inescapable proliferation of east Asian ingredients and seasonings is mostly handled with dazzling panache, as is evident from an exhilarating course of lobster tail with kimchi purée, pickled squash and confit lemon, overliad with a garnish of fennel cress, basil and shiso. Not every dish registers as a ringing triumph, however: the meat course on the seven-course tasting menu, a small piece of pink venison with artichoke purée, glazed quince and a cheesy tartare, with a bitter chocolate smear, highlighted what can happen when individually fine elements are not sufficiently balanced against each other. Dessert compositions offer the most intriguing kind of challenge. A teacake with blackcurrant meringue and beetroot jam is a Proustian evocation of the Scottish Tunnock, while a savoury kombu ice cream covered in puffed rice with Japanese vinegar, anointed in vanilla oil, stops provocatively short of being sweet at all. The sourdough bread, with its wafer-thin crust and wholegrain crumb, may well be the best for miles around. An enterprising wine list, with terse flavour-wheel tasting descriptors, could do with a more extensive (and imaginative) by-the-glass selection, but there is an appreciable attempt to find interesting new flavours in its various territories.
4 Rosette Award for Culinary Excellence
Location
Nearby
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