Andres Alemany

The Path

At The Purefoy Arms in Preston Candover, Alemany worked from 2011 as head chef and owner, a role that set the pace for a kitchen built from within rather than managed at a distance. That blend of control and presence remains part of how his work reads. Since 2014, he has been chef and owner of Pulpo Negro, while also serving as chef of Poststuben, holding both posts with the steadiness required to move between different kitchens without changing course.

The Work Today

Daily change sits at the center of the cooking. Alemany has said of the menu, “There’s a lot of Spanish influence in the menu which changes daily.” The point is plain: Spanish influence is present, and the menu is allowed to shift with the day rather than sit fixed on a page. Poststuben in Meerfeld also sits within that same practice, linking Alemany’s work in Germany to Michelin Bib Gourmand recognition. The association extends the range of his career without changing its focus: direct cooking, a defined hand, and a menu-led approach.

Signature

The listed dishes point to a style built around layered flavor and clear structure: Catalan fish stew with almonds and aioli, Lamb ‘bomba’, Salt-baked beetroot with mojo verde and spiced crème fraîche, and Pan-fried hake with chorizo and chickpea stew. Read together, they show a cook working with Spanish references, acidity, smoke, and starch in dishes that are composed rather than elaborate.

In Their Words “There’s a lot of Spanish influence in the menu which changes daily.” “I had to come up with a dish that represents my style and my pub.”

Acclaim

Andres's honors include Michelin Bib Gourmand (2024).