Open seven days a week, the pub at The Albion Manor is serving both lunch and dinner, with a menu from Executive Chef Mark Hill offering a selection of meat, seafood, and vegetable dishes, plus desserts. The menu will continue to grow as Chef Hill adds dishes such as a classic English Ploughman’s Lunch, Beef Carpaccio, Stilton Ravioli, Steak & Ale Pie, Bone Marrow, London Dry Cured Tuna, Spotted Dick, Sloe Gin Butter Cake Trifle, and more. He plans for seasonal changes throughout the year.
Upstairs at The Parlour at The Albion Manor, Beverage Director Sarah Syman has fashioned custom cocktails with riffs on historical cocktails plus her own craft cocktails on the menu. The Parlour will initially be open three days a week, Thursday, Friday, and Saturday evenings, with its own atmosphere. Dinner and snacks are also available in The Parlour when it is open.