Alfred’s: New Seasonal Dining Experience in Central London

Discover Alfred's, a new Central London restaurant featuring Chef Giuseppe Caraccia’s seasonal European menu, Mediterranean influences, and nature-inspired interiors by Jestico + Whiles.

Exquisite European Menu and Signature Sunday Roasts

Dishes are anticipated to consist of grilled tiger shellfishes with chilli salt, dry-aged beef tartare, halibut fillet and Dover sole meunière, along with chicken ballotine and a dry-aged tuna ribeye steak. The dining establishment will certainly also serve a regular Sunday roast, offering options such as roast striploin, poultry or slow-roasted pork tummy, in addition to a tuna alternative.

Found in central London, the dining establishment forms component of a wider growth by Wallacea Living and has actually been developed as a neighbourhood place offering all-day dining in a contemporary setting. The concept incorporates European cooking impacts with a focus on seasonal fruit and vegetables and a layout technique centred on natural materials and soft, organic forms.

Sustainable Interior Design and Expert Culinary Leadership

The indoor scheme has been created by international hospitality developers Jestico + Whiles in collaboration with interior developer File a claim against Timney, that likewise acts as Creative Supervisor at Wallacea Living. The design draws on natural appearances and a soft combination, with a concentrate on plant and daytime.

The kitchen will certainly be led by Head Chef Giuseppe Caraccia, whose experience includes roles at Le Pont de la Scenic tour and the opening of Relish Kaspia Mayfair. His food selection at Alfred’s will certainly reflect Southern Italian impacts alongside techniques created in London kitchen areas, with an emphasis on ingredient-led food preparation and seasonality.

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Cook Caraccia added, “Our emphasis is to develop food that is thoughtful, seasonal and crafted with treatment. Alfred’s will be a place built on honesty, creative thinking and real hospitality– somewhere guests will certainly want to return to time after time.”