Albion’s Spring Summer Menu takes’ British Locally Sourced’ to new heights.

A lbion Shoreditch is an all-day café, bar and grocery location on the ground floor of Boundary London on Redchurch Street, I often pop in for my oatly milk, sourdough loaf, and artisan chocolate.


I was delighted to be invited to celebrate the unveiling of their brand new British evening menu, created by Head Chef Tommy Hicks, the menu aims to champion the best seasonal produce and locally-sourced ingredients from around the UK.

The spring menu is based on classics with a new twist, Chef Hicks has a history in fine dining and wanted to introduce  that to the Albion without the pretense.

The venue also has a great value wine list, which has been carefully curated to pair with the varied dishes.

With a focused of colour on the plate; I tried the in-season asparagus with’not-smoked-but-gin-soaked’ salmon which was super light and fresh.mcith_albion3.jpg

For the main, locally sourced carrots (3 ways!) which was an interesting dish but I felt would have been even more successful without the granola.


To finish, one of the most comforting rice pudding’s I have ever had with rhubarb (which of course, also st in season).

Overall, Albion’s new menu gave me that warm familiarity of school dinners, classic British, locally sourced and elevated.

However its perhaps important to note – don’t try this place if you’re in a rush, ignore the slow service as it’s a perfect spot for people watching on a summer in the city afternoon.