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Fresh thinking at The Alchemist
29 March 2022
Fresh thinking at The Alchemist
With 20 venues and continuing expansion plans, fresh flavours are at the heart of what makes the Alchemist Bar and Restaurant group stand out in the UK’s competitive premium bar market.
Culinary Director Seamus O’Donnell works with fresh specialist Oliver Kay to source a range of fruit, vegetables and herbs for both the food menu, and as ingredients for the Alchemist’s acclaimed cocktails.
Working to a brief from the Alchemist, Oliver Kay’s specialists have been able to source produce tailored to the exact requirements of the menu. These include Sakura cress which adds both colour and flavour as a finishing touch to dishes, and Cardamom Leaves used in The Legal One smoking cocktail.
In addition, Oliver Kay supports the Alchemist’s local sourcing policy by collecting and delivering products such as artisan bread from nominated local bakeries. “Their distribution network gives us the opportunity to work with local suppliers and transport food to our venues,” says Seamus.
The growth in consumer interest in plant-based dishes has also created opportunities to develop dishes using products sourced from Oliver Kay.
“Effectively, all operators are trying to add some smoke and mirrors to produce such as a cauliflower, to give it real customer appeal.
“Every time a dish goes out to the customer, it’s got to look its best, and you can only do that if the quality is there to begin with, which it is with Oliver Kay.”
Innovation is at the heart of the Alchemist’s offer, with both the food and drink menus regularly updated, and “the flow of ideas goes both ways,” says Seamus.” Our account manager, Paul Leyland, eats and drinks in our venues and knows the Alchemist inside out.
“If Oliver Kay find a product they think would work with our menu, they’ll ask us to look at it. Equally, we’re always out and about, at trade shows and events, and if we find a product we think we need to bring into the Alchemist, that’s where Oliver Kay comes in.
“They helped us support Rubies In The Rubble, a specialist supplier which shared our ambitions to become more sustainable, by producing Ketchup made from rescued fruit that would have ended up in landfill. In 2021 our contribution was 16,841 pears saved, which offset the equivalent of 8,252kg of Co2.”
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