New beginnings for Almeida: Tommy Boland joins as head chef

The  Staff Canteen

The Staff Canteen

Editor 10th April 2014
Tucked away just off Islington’s vibrant Upper Street, neighbourhood restaurant Almeida is delighted to welcome its new head chef Tommy Boland. Previously at The Square, Le Cinq in Paris, and most recently head chef at Tom Aikens, Boland brings a wealth of experience to Almeida, having trained under some of the UK’s most talented chefs including Phil Howard and Eric Chavot. His arrival marks the beginning of a new era for this popular North London restaurant. Boland’s ingredient led menu offers simple British food with French influences. Starter dishes include: salad of grilled mackerel, beetroot, sorrel, smoked eel. Main courses available are: Tarte fine of onion with morels, new season onions and wild garlic; loin and cheek of pork, with caramelised endive, turnips and roasting juices; and pan fried sea bream with farfalle, clams and sea vegetables. For dessert, choices include:  chocolate and jaffa pave, orange sorbet, muscavado crumble and lemon posset with raspberry and doughnuts. A Sunday ‘feasting menu’ is also available with a selection of sharing dishes for the whole table. Ideal for families and groups, the menu is priced at £33.50 per person and includes a selection of roasted meats such as roasted loin of English pork served with quince, cranberry and crackling; and roasted rib of Scottish beef with Yorkshire pudding and red wine sauce. Classic favourites such as spiced apple crumble and baked vanilla cheesecake with blood orange are available for dessert. Almeida also offers a set lunch menu priced at £17.00 for two courses and £20.00 for three courses, as well as pre and post theatre menus, due to its location opposite the Almeida Theatre. A stunning addition to the Almeida terrace this summer will be a herb garden growing lavender, mint, thyme and lemon verbena. The team will use these herbs in their cocktails, including Lavender & Rosemary Julep, and fresh tea infusions. When temperatures drop, guests can enjoy the outside space through the floor-to-ceiling French windows, which flood the restaurant with natural light. Reflecting the credentials that have put Upper Street on the food map in recent years, the arrival of Tommy Boland marks an exciting time for Almeida. Appealing to locals, theatre goers and foodies alike, the restaurant is set to become of one of north London’s go-to dining destinations this year.

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The  Staff Canteen

The Staff Canteen

Editor 10th April 2014

New beginnings for Almeida: Tommy Boland joins as head chef