The Times
Tim Hayward was “blown away” by Scottish chef Alistair Munro’s cooking at a “rackety, seedy Regency locals’ boozer” – a meal which prompted Tim to define an emergent new class of food-led pub: “Not as solid as a gastropub, but more formal than a residency. Longer-term than a pop-up…, inexpensive, independent, local, un-hyped and run on an intoxicating blend of joy, soul and buzz.”
Named after the chef’s grandmother, Alberta’s offers an eclectic and eccentric menu with . “big nods to the American South, some Italian influences, tacos, some killer fried chicken and then a slew of huge deli sandwiches and a Hainanese poached chicken.”
“This is the precise list of things that a well-informed food nerd has been obsessing about these past few years,” enthused Tim. “It was like someone had taken my private obsessions and poured them on to a menu.” To cap it all, Munro had the technical skills and elan to pull off these disparate dishes: in short, it was all “bloody lovely.”
Tim Hayward - 2024-04-29
Drinks
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