We visited the Alderley Edge restaurant on a Friday night, which is one of my local haunts when we go for a drink at work, so I was well versed with it. We were seated upstairs in a booth, in The Rose Room, which is one of the most beautiful bars I’ve ever been in – think rose blossoms hanging from the ceiling, intertwined with fairy lights.
We had a read of the drinks menu, and our server recommended some cocktails – that’s one of the things I love about The Botanist is that all the staff are so knowledgeable. I started with the blackberry and rosemary fizz, which was made with gin, sugar syrup, fresh blackberries and soda (whilst Jordan had a beer) and it went down a treat.
We ordered our starters, and I went for the smoked haddock fondue with a herb crumb, poached egg and bread (because it sounded hella interesting) and Jordan went for the calamari – which I obviously had some of because it’s my fave – and both were delicious and really good portion sizes as I couldn’t wait for my main.
For the main, what else could we have gone for but the famous hanging kebab – so famous its actually trademarked. I ordered the jerk salmon (but opted for the sweet potato fries over the rice and peas, obvs) and Jordan had the salt and pepper pork with skin-on fries. My only piece of advice here would be, if you’re ordering the salmon, it is very spicy – but perfect for this girl who likes hot food.
Once the kebabs are served, the waitress poured over the garlic butter, and it was ultimate food porn. The butter makes the kebabs so nice and moist and goes into the fries – I’m actually salivating just thinking about it. If you take one thing away from this blog it would be to ORDER THE HANGING KEBAB – and it’s in caps so you gotta!
After the mains, the waitress twisted our arm to have another cocktail (but it didn’t take much twisting, let’s be honest) and we moved into the next room to have these ones and take some photos. I went for the strawberry and cucumber breeze, made with gin and strawberry liqueur with apple, cranberry and lemon juice, and Jordan went for a very manly passionfruit and basil crush made with Disaronno and Drambuie – both of them went down a treat (and probably far too easily by this point).
After having a read of the dessert menu, there was no way that we could say no to them – the choice was incredible, with the likes of sticky toffee pudding, baked chocolate chip cookie dough and apple crumble – but the one that caught our eye was the smores pudding, made with warm chocolate brownie, peanut butter, chocolate ganache, toasted marshmallows and vanilla ice cream – talk about a way to end the meal!
Overall the food completely exceeded my expectations and the staff were incredible, so attentive and full of knowledge of the dishes and drinks.
DISCLAIMER: THIS REVIEW IS IN COLABORATION WITH THE BOTANIST, THE MEAL WAS COMPLEMENTARY.