The Albemarle specialises in the finest quality British cooking. Executive Chef, Lee Streeton and Director of Food, Mark Hix, have created a mouthwatering menu featuring great British classic dishes, all using carefully sourced seasonal ingredients.
Guests can choose from starters such as potted Morecambe Bay shrimps; Romney Marsh beetroot with Tymsboro’ goat’s cheese and wild herbs; main courses include roasted scallops with coastal vegetables, as well as unusual and traditional cuts of meat on the bone such as Aberdeenshire fillet and sirloin which have a remarkable depth of flavour and succulence. Working alongside Lee, Fabien Ecuvillon Pastry Chef, offers a pudding menu which includes spotted dick with custard and apple crumble. At lunch, the carving trolley also serves traditional roasts including Roast Brymore veal, hay-baked salt marsh leg of lamb and Loomswood Farm roast duck. Savour award-winning Traditional Afternoon Tea in The English Tea Room which provides a haven to return to after a days shopping - whilst The Donovan Bar is London’s hottest meeting place.