The Albion

This former 17th Century coaching inn had a makeover in 2005, with the result being a rather excellent 80-cover gastropub. The kitchen is headed up by former River Cafe and Anchor and Hope chef Clarke Oldfield, who is no stranger to fresh, simple and delicious cuisine. He’s serving up modern British food with a twist, using local producers wherever possible and cooing with the seasons. The Albion’s signature dish is dry aged single rib of Aberdeen Angus with ox cheek and chips which comes for two to share. Local cheeses are also incorporated into the menu in dishes like caramelised onion and Exmoor blue tart with chicory salad. While British ingredients are fused with European influences in dishes like rabbit lasagne and watercress salad and wild mushroom, duck egg, potatoes, pecorino and truffle.

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Information on The Albion , Boyces Avenue , Clifton Village , Bristol

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