Alex Bond

The Climb

The early line of a chef’s career is often written kitchen by kitchen, and Bond’s was built in exactly that way: as chef at 42 The Calls, chef at Anthony’s, chef at Restaurant Sat Bains, employee at Sat Bains, head chef at Turners, chef at Auberge du Lac, and chef at The Wild Rabbit. Taken together, those roles place Alex Bond in the pressure of exacting service, where pace, precision, and consistency are not abstract values but daily requirements. Each kitchen added another layer of discipline to the same trade. Since 2017, alchemilla has been the point where that progression resolves into one address. As chef-owner, Bond’s experience is no longer just a record of past postings; it is the working basis of a restaurant that carries his decisions, his standards, and his name in one place.

Today

Ownership changes the equation: the person guiding the kitchen is also responsible for the room around it. In Bond’s case, craft and stewardship sit close together. The menu is part of the work, but so are the atmosphere, the standards, and the identity of alchemilla under the same accountability. His public statements are plain rather than performative. “I personally believe that we eat too much meat,” he has said. It reads as a position stated directly, with little interest in embellishment. That same clarity carries through the restaurant’s public face, where conviction matters more than noise. Choosing Nottingham for alchemilla gives the project a fixed place in Bond’s working life. Alex Bond’s role as chef-owner makes the restaurant the present tense of the earlier kitchens: 42 The Calls, Anthony’s, Restaurant Sat Bains, Sat Bains, Turners, Auberge du Lac, and The Wild Rabbit are not separate claims here so much as the language behind the current one.

In Their Words “I personally believe that we eat too much meat.”

Recognition

Alex Bond has received Michelin Guide, Michelin star (2019). Alex's honors include Michelin star (2019) and 4 AA Rosettes (2020).