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- Strawberry Arctic Roll Topped with Basil & Lime Marinated Strawberries
- Heritage Tomato Salad Topped Sour Dough - Whipped Goats Cheese and Pickled Pink Onions
- Char Grilled Hispi Cabbage, Grilled rump, Worcestershire Sauce Mayo, Crispy Shallots, Meat Glaze
- Pan Fried Mackerel Fillets, BLT salad – Heritage Tomato, Little Gem, Smoked bacon Lardons, Herb Mayo Dressing
- Lobster Cocktail Roll, Crispy Lobster ‘Nuggets’ in Spicy Batter, Citrus Chilli Marie Rose Sauce
- Grilled Lamb Cutlets, Scorched Red Pepper & Sunflower Seed Muhammara, Feta, Burnt Aubergine Salad, Za’tar
- Crispy Halloumi, Romesco sauce, Pistacchio crumble, Chilli Honey Drizzle
- Fire Roasted Sardines with Burnt Chilli, Garlic & Lemon Butter, Caramelised Lemon
- English Asparagus
- Butter Steamed Plaice, Warm Tartare Butter Sauce, Pickled Cucumber Salad With Crunchy Frickles
- Artichoke, Asparagus & Potato Salad, Finished With Toasted Almonds, Vegan Style Feta & Zesty Lemon & Black Pepper Dressing
- Chicken Paillard with Grilled Asparagus & Tomato Vierge
- Filipino Pork Belly Tocino Served With Caramelised Garlic Rice, Fried Egg & Chargrilled Spring Onions
- Rhubarb & Custard Tarts With Toasted Mallow
- Szechuan Beef, Slow Cooked Beef Daube Finished With Udon Noodles, Spring greens & Asparagus
- Chalk Stream Trout Fillets, Chorizo, Peas, Grilled Little Gem & Pea Shoots Finished With Garden Pesto
- Pan Fried Hake, Sorrel Butter Sauce, Fresh UK Asparagus & Gremolata Dressing
- CB Reserve Beef – Rib Eye Steak Grilled & Served On Roasted Potato, Salsify, Rocket & Radish Salad, Salsa Verde Dressing
- Crispy quinoa crusted cauliflower florets, Peruvian grain & burnt corn salad finished with green sauce dressing
- Sensational Celeriac!
- Let the Gourd times roll!
- Cured Chalk Stream Trout, Celeriac Slaw, Pickled Candy Beets, Fresh Herbs
- Crab & Nduja Croquetas, Lobster Aioli, Parsnip Crisps
- Dry Aged Chargrilled Sirloin Steak, Oxtail Mac & Cheese with Roscoff Onions
- Pumpkin Tarte Tatin, Compressed Apple, Savoury Granola Salad
- British Food Fortnight
- Lovely UK produce!
- Kale Crisps
- New Season Spring Greens
- Grilled Mackerel, Sprouting Broccoli Stem & Kimchi, Jersey Royals, Fennel, Wild Garlic
- Spring Produce Update
- Rhubarb & Pork Pie
- Sweet & Juicy!
- Rhubarb,Asparagus & Peashoot Salad
- Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
- Carrots
- Salted Caramel Carrots
- Turbot, Parsley, Red Cabbage & Crispy Capers
- British Braeburn and Swede
- Kale, Apple, Celery, Walnut & Sultana Salad
- Leeks & Red Seedless Grapes
- Red Onions & African Rose Plums
- Hazelnut crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom
- Jerusalem Artichoke
- Savoy Cabbage
- Carrots
- Kale, cranberry, carrot and orange salad
- Kale and Heritage Carrot Slaw
- Parsnips
- Butternut Squash
- Vegan Pie - Wild Rice, Button Onion, Mushroom & Ale Pie
- Zero Waste Cauliflower
- British Strawberries
- Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter
- Triple cooked potato and black truffle
- Crispy potato skin stuffed with potato and leek risotto
- Pressed oyster mushroom steak, scrambled tofu and potato and kale hash
- King oyster, soy gel, nori dusted kale, sesame breadcrumbs
- Pan fried Stone bass, pied de mouton fricassee, fondant potato
- Mushrooms on toast!
- Crispy pork belly with rhubarb sweet and sour sauce
- Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree
- (Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard
- Forced Rhubarb
- Wye Valley Champagne Rhubarb
- X.O Sprouts
- Just Sprouts!
- Brussels Sprouts
- Mixed Grain, Blood Orange, Fennel, Samphire, Olives & Herb Salad
- Roast Partridge, Savoy Cabbage, Bacon & Chestnuts, Celeriac Fondant & Puree, Red Wine Sauce
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- Yorkshire forced rhubarb and orange salad with apricot and hazelnut granola and rhubarb dressing
- (Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard
- Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree
- Crispy pork belly with rhubarb sweet and sour sauce
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- Strawberry Arctic Roll Topped with Basil & Lime Marinated Strawberries
- Panko Crumbed Buttermilk Chicken Thigh Burger, Chipotle Dressing, Hot Chilli Maple Syrup, Red Cabbage Slaw
- Fire Roasted Sardines with Burnt Chilli, Garlic & Lemon Butter, Caramelised Lemon
- Crispy Halloumi, Romesco sauce, Pistacchio crumble, Chilli Honey Drizzle
- Grilled Lamb Cutlets, Scorched Red Pepper & Sunflower Seed Muhammara, Feta, Burnt Aubergine Salad, Za’tar
- Lobster Cocktail Roll, Crispy Lobster ‘Nuggets’ in Spicy Batter, Citrus Chilli Marie Rose Sauce
- Pan Fried Mackerel Fillets, BLT salad – Heritage Tomato, Little Gem, Smoked bacon Lardons, Herb Mayo Dressing
- Char Grilled Hispi Cabbage, Grilled rump, Worcestershire Sauce Mayo, Crispy Shallots, Meat Glaze
- Heritage Tomato Salad Topped Sour Dough - Whipped Goats Cheese and Pickled Pink Onions
- Crab & Nduja Croquetas, Lobster Aioli, Parsnip Crisps
- Crispy quinoa crusted cauliflower florets, Peruvian grain & burnt corn salad finished with green sauce dressing
- CB Reserve Beef – Rib Eye Steak Grilled & Served On Roasted Potato, Salsify, Rocket & Radish Salad, Salsa Verde Dressing
- Pan Fried Hake, Sorrel Butter Sauce, Fresh UK Asparagus & Gremolata Dressing
- Chalk Stream Trout Fillets, Chorizo, Peas, Grilled Little Gem & Pea Shoots Finished With Garden Pesto
- Szechuan Beef, Slow Cooked Beef Daube Finished With Udon Noodles, Spring greens & Asparagus
- Rhubarb & Custard Tarts With Toasted Mallow
- Filipino Pork Belly Tocino Served With Caramelised Garlic Rice, Fried Egg & Chargrilled Spring Onions
- Chicken Paillard with Grilled Asparagus & Tomato Vierge
- Artichoke, Asparagus & Potato Salad, Finished With Toasted Almonds, Vegan Style Feta & Zesty Lemon & Black Pepper Dressing
- Butter Steamed Plaice, Warm Tartare Butter Sauce, Pickled Cucumber Salad With Crunchy Frickles
- Pumpkin Tarte Tatin, Compressed Apple, Savoury Granola Salad
- Dry Aged Chargrilled Sirloin Steak, Oxtail Mac & Cheese with Roscoff Onions
- Cured Chalk Stream Trout, Celeriac Slaw, Pickled Candy Beets, Fresh Herbs
- Jackfruit Sloppy Joe
- Spiced Roast Duck with Hay Baked Celeriac, Pickled Blackberries, Port Sauce & Duck Liver Toastie
- Chump of Lamb, Harissa Crushed Potatoes & with minted Peas & Lettuce in a Smoked Butter
- Kale Crisps
- Vegan Pie - Wild Rice, Button Onion, Mushroom & Ale Pie
- Grilled Mackerel, Sprouting Broccoli Stem & Kimchi, Jersey Royals, Fennel, Wild Garlic
- Rhubarb & Pork Pie
- Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
- Rhubarb,Asparagus & Peashoot Salad
- Kale and Heritage Carrot Slaw
- Turbot, Parsley, Red Cabbage & Crispy Capers
- Kale, Apple, Celery, Walnut & Sultana Salad
- Crispy potato skin stuffed with potato and leek risotto
- Hazelnut crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom
- Roast Partridge, Savoy Cabbage, Bacon & Chestnuts, Celeriac Fondant & Puree, Red Wine Sauce
- Kale, cranberry, carrot and orange salad
- Munchkin Pumpkin, Cracked Wheat, Baby Turnips, Pumpkin Gnocchi, Sage and Black Garlic Crust
- Zero Waste Cauliflower
- Salted Caramel Carrots
- Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter
- Beetroot ball sub, cucumber, mint and pear slaw
- Beetroot Burger with cucumber and mint slaw
- Red Lentil Ball Sub
- Scallops, cauliflower, apple and caramelised onion
- White Bean, Avocado, Sun Blush Tomato, Lime, Smoked Tofu Panini
- Wild Duck Gizzard, Heart & Liver Salad, Girolles, Pickled Veg, Sage & Black Garlic Crust
- Turkey and Ham Pasties & Hand Raised Pies
- Turkey, Cranberry and Chestnut Pies and Pastries
- Goats Cheese Pearl & Pickled Beetroot Salad, Pumpkin Tuilles & Navets
- Bacon & Chestnut Kale
- Baked celeriac, fennel and parsley cream with fennel and radish salad
- Jackfruit Croquettes
- Chipotle kale and quinoa salad
- Coffee Brine
- Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries
- Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil
- Mushroom Scotch Egg
- Mac n Peas, Henson’s Salt Beef, Poached Duck Egg & Parmesan
- Southern style Seitan Burger, Caramelised Onion Crisps, Ranch Cucumber & Carrot Slaw, Crispy Caramelised Onions
- Poached Cod, Haricot Bean & Spring Broth
- Kimchi Bubble & Squeak Burger, Pickled Carrot, Mooli & Cucumber Slaw
- Chalk Stream Trout, Wakame Seaweed Salad, Ponzu & Chinese Leaf
- Damson Plum Jelly & Stem Ginger Eton Mess
- Seitan ‘Hot Wings’
- Burrata, Wild Garlic, Baby Leeks, toasted Hazelnuts & Heritage Tomatoes
- Mixed Grain, Blood Orange, Fennel, Samphire, Olives & Herb Salad
- Roasted Sweet Potato Wedges, Oregano, Cumin, Chilli & Sherry Vinegar
- Roasted Beetroot, Ricotta, Asparagus & Broad Beans
- Spicy Lemon, Almond & Chickpea Mousse
- Jackfruit Chilli
- Pork, Rhubarb & Ginger Pork Pies
- Cadbury's Creme Egg Chocolate Fondant
- Rhubarb & Custard
- Blood Orange Posset, Granita & Jelly
- Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn
- Buckwheat with Chocolate, Chestnut & Caramel
- Cured & Smoked Mackerel, Rye Toast, Mustard Cream, Beetroot & Red Watercress
- Curried Mussels, Sweet Potato, Leeks & Grilled Rye
- Purple Sprouting Broccoli, Manchego Cheese & Marinated Anchovies
- Rack of Argyll Lamb Coloured Cauliflower, Wheat Grass & Shetland Black Potatoes
- Crop Report
- Seasonal Products
- English Asparagus
- Chard
- Sensational Celeriac!
- Christmas Collection 2021
- Let the Gourd times roll!
- Lovely UK produce!
- New Season Spring Greens
- Spring Produce Update
- Sweet & Juicy!
- Carrots
- British Braeburn and Swede
- Leeks & Red Seedless Grapes
- Red Onions & African Rose Plums
- Jerusalem Artichoke
- Savoy Cabbage
- Carrots
- Parsnips
- Butternut Squash
- Purple Sprouting Broccoli
- British Strawberries
- Wild Garlic
- Morel Mushrooms
- Wye Valley Champagne Rhubarb
- Forced Rhubarb
- Yorkshire Forced Rhubarb
- Brussels Sprouts
- Munchkin Pumpkin
- Nottinghamshire Piccolo Parsnips
- Mixed Chantenay Carrots
- English Raspberries
- English Courgettes
- British Leeks
- Romanesco Cauliflower
- British Rainbow Chard
- Cherries
- January King Cabbage
- Lancashire Strawberry
- Monks Beard (Agretti)
- Jerusalem Artichokes
- Fresh Cranberries
- Updates
- Buyer's Update
- Fresh thinking at The Alchemist
- Supply warning
- Northern Restaurant & Bar 2022
- Alchemist Chef Competition
- Autumn - Winter Menu
- Allergens & Natasha's Law
- British Food Fortnight
- Scottish Food & Drink Fortnight
- Universal Cookery Food Festival
- International Beer Week
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- Brexit Planning December Update
- Christmas Collection
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- July Crop Report
- Back to business
- Lockdown diaries part 2
- What we've been up to part 1
- Home Delivery Reinstated
- Competition Deadline Extended
- Spring Crop Report
- Vegan Competition
- Opening Hours - Christmas & New Year
- 2020 Vision Food Trends Report
- Our new Development Chef!
- Find us on Instagram
- Foodservice Catey’s 2019 Chef of the Year award
- Leading the way to a compostable future.
- Happy 20th Work Anniversary
- Development Chef Award at the Craft Guild of Chefs Awards
- Bolton Food Festival
- Potato Update
- Maris Peers Coming Soon!
- Bank Holiday Opening
- Kenyan Floods
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- Easter Opening Hours
- Eggs & Dairy Update
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- The Oliver Kay National Vegan Dish of the Year 2020
- Seasonal recipes & ideas
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