A COUPLE of years ago I went to the Alderley Edge Hotel for dinner and was mightily impressed with the cooking of Chris Holland and his second-in-command and pastry chef Scott Surtees. There was a confidence about the menu and real talent in the execution of the dishes.
I still recall the roasted lobster sausage with citrus jelly and the clever and creative version of hot cross buns. I noted at the time these were both Michelin star dishes, probably two star.
“If you’re excursioning over the weekend and had put a walk on the Edge in the diary, then this would sort you out for a cracking lunch or dinner.”
Problem was for the Alderley Edge Hotel that residents, certainly if staying for a while, would sometimes baulk at the prices and the richness of the fine dining. Instead they’d tumble down into the main village where a gaggle of grillhouses sang like sirens with songs of simpler food.
The Alderley has put that right with a cracking brasserie menu of good value and great flavours.
