Food is a big part of The Alford – it’s where we started and where we’ll always be.
Classics and twists abound on the menu, bashed up with hints of far-flung places and the taste of Empire. Head chef Jamie blends a light touch and great skills with knockout flavours brilliantly assisted by super sous, Gavin. From field to farm, hedgerow to forest, the sound of the sea and the thrill of the hunt, food is their passion.
We move with the seasons and the weekly changing menu speaks of a passion for freshness and invention. Embrace your rampant carnivore or channel your inner veggie – we bring both to the table with equal flair. We are firm believers in using local produce wherever possible, always fresh, ethically sourced and handled with care. Food with a smile on its face!
Our culinary journey has taken us many places and we discovered long ago the wonderful foodie arena that is #FreeFrom! Vegans… welcome! Difficulties with gluten, dairy or allergens, then sit right down! We have all the tools to ensure a safe, delicious and interesting meal is had regardless of the vagaries of your diet. Check out our awards from www.freefromeatingoutawards.co.uk
Our menu changes every week and, in almost every case, we will be able to accommodate any changes you need to suit your own dietary requirements.
We take care of the food miles, while you take care of the taste. Free-range chickens from Potash Farm, Tring taste just like chickens used to; wonderfully fresh greens and leaves from Bucksum near Thame and glorious goats’ cheese from Wobbly Bottom Farm near Hitchin pitches up in both savoury and sweet concoctions, while local venison and pheasant (in season) are fresh as can be and from forest to plate in no time at all.
Our kitchen delivers the kind of tucker you’d wish your mother had made. Old English faves rescued from their graves and brought to life with a twist or two. ‘Modern’, ‘Contemporary’, ‘Eclectic’ … these are just terms. What our pubs bring to the table is fabulous food, constructed with care and packed with flavour.