Alex Bond

Chef Alex Bond’s culinary philosophy is deeply rooted in elevating the dining experience through meticulous craftsmanship, unwavering quality, and an accessible, unpretentious approach. At Alchemilla, his Michelin-starred fine dining establishment, and Mollis, his acclaimed fried chicken venture, Bond maintains a singular standard of excellence, asserting that "We only have one standard that runs across everything that we do... It’s the exact same care and the exact same love." This ethos ensures that every dish, regardless of its perceived status or price point, receives the utmost attention and passion. At the heart of Bond's vision is a profound respect for ingredients, particularly vegetables, which he often places at the center of his "plant-based modern British" menus. His journey to a plant-forward diet was organic, stemming from a personal ethical decision to reduce meat consumption and a desire to serve food he truly believed in. This commitment extends to ethical sourcing, as he insists on high-welfare animal products, such as fully traceable organic milk and cream, and aged-beef trim from suppliers like Lake District Farmers. Bond is also a staunch advocate for sustainability, actively integrating zero-waste principles by making the absolute most of each season's ingredients through traditional preservation methods like foraging, fermenting (shoyu, koji, shio koji), pickling, and preserving. He expresses an infectious enthusiasm for dedicating the same care and creativity to a humble celeriac as he would to a hand-dived scallop, reflecting a belief in the inherent artistry of all produce. Beyond the plate, Bond strives to create a relaxed and informal dining atmosphere, eschewing the stuffiness often associated with fine dining. While the food is taken seriously, the environment is designed for enjoyment, making haute cuisine accessible to a broader audience through flexible tasting menus and diverse culinary offerings. Influenced by his formative years under Sat Bains, Bond maintains an "insatiable hunger" for continuous improvement, relentlessly questioning and refining every dish. This blend of ethical conviction, technical mastery, and an accessible spirit defines his distinctive and authoritative culinary voice in the contemporary British dining landscape. Chef Alex Bond’s signature approach is characterized by a potent blend of technical mastery, inventive flavor pairings, and a resolute focus on elevating humble ingredients through sophisticated culinary techniques. His "plant-based modern British" style is not about being solely vegetarian, but rather about showcasing vegetables as the central protagonists, often intensified and complemented by judiciously chosen, high-welfare animal elements. Bond is a master of fermentation, utilizing traditional methods such as shio koji (a Japanese fermented rice concoction) to brine chicken at Mollis, imparting a profound miso-like savoriness and umami, resulting in exceptionally tender and juicy meat. He also experiments with shoyu and various koji applications, integrating ancient preservation techniques to maximize flavor and minimize waste across his innovative tasting menus. His plating and flavor profiles are bold, aiming for intense, savory, and umami-rich experiences rather than delicate subtlety. Bond’s ability to extract and concentrate flavors is evident in his masterful sauces and pastes. Two legendary signature dishes exemplify this artistry: the **Autumn Cabbage** and the **Barbecue Shiitake**. The Autumn Cabbage, which Bond describes as the "epitome" of his work, features charred and pot-roasted Savoy cabbage, intensified with deep-fried crispy cabbage leaves, then dramatically elevated by a light yet intensely flavored aged-beef sauce. This dish perfectly illustrates his philosophy of showcasing a vegetable as the star, enhanced by a carefully considered meat element. The Barbecue Shiitake with "tasty paste" and cured pork fat is another powerhouse, where mushrooms poached in teriyaki are served with an umami-rich paste (inspired by Fäviken and featuring black garlic, fermented wild garlic, roasted garlic, caramelised onion, and seaweed). This dish, which he states "sets the tone for the rest of the meal," is noted for being "super savoury, full of umami and vegan." His desserts are equally inventive, with the **Toasted Hay, Bramley and Burnt Sugar** offering an exciting twist on a classic crème brûlée, utilizing hay-infused cream, Bramley apple reduction, burnt sugar shards, and apple ice-cream. Through these dishes and his overarching methodology, Bond consistently demonstrates that technical brilliance and artistic vision can transform the simplest ingredients into culinary masterpieces.

Career

• Chef Patron/Head Chef at alchemilla, Nottingham
• Chef at Restaurant Sat Bains, Nottingham
• Chef at Auberge du Lac, Welwyn, Hertfordshire
• Chef at Turners at 69, Birmingham
• Chef at The Wild Rabbit, Kingham, Oxfordshire