Led by head chef Matt Clarke, The Blonde Hedgehog restaurant is the heart of the hotel and serves sumptuous farm-to-table dishes and delicious homely deserts made from fresh, locally-sourced ingredients. The du jour menu focuses on contemporary dining with a classic and traditional twist. Inspired by island life on Alderney, our vision for the restaurant is to create innovative and exciting plates using predominantly locally-grown ingredients.
THE HEAD CHEF
Having developed a strong passion for food and cooking at the early age of 14, Matt has since traveled the world working with renowned chefs in the industry’s leading hotels & restaurants before gaining global recognition and being awarded various accolades in his own right.
“I am very excited to be here! The restaurant has one of the finest kitchen gardens I have seen! It’s every chef’s dream to be working with such wonderfully fresh produce and I’m delighted to have the opportunity to showcase our farm-to-table concept here at The Blonde Hedgehog to both visitors and locals of this wonderful island.” – Matt Clarke
When it comes to using fresh ingredients in the kitchen, it doesn’t get better than picking the produce straight from the onsite kitchen garden. Tended to by our kitchen gardener, The Blonde Hedgehog Restaurant sources much of its produce from within the hotel grounds. Driven by seasonality, the daily-changing menu is designed to showcase the fantastic ingredients which are grown right on site.