Heavenly Menu Goes Live at Abbot’s Kitchen

Abbot’s Kitchen at St Albans Cathedral announces a brand new menu that supports local suppliers, a healthy eating scheme for children and the arrival of the Alban Bun!

With new manager, Adam Msetfi, at the helm, customers at Abbot’s Kitchen can expect a completely transformed menu – from Childwickbury goats cheese served with marinated dates and red onion marmalade to the mouth-watering slow roasted feather blade of beef, as well as artisan breads and daily baked treats.

Adam said, “Our aim is to create a great experience for every individual that walks through our doors – whether they’re coming for breakfast, lunch or afternoon tea. We’ve worked with exceptional local suppliers to develop a menu full of regional and seasonal delights to suit all tastes.  Our suppliers, like us, are conscious of making sure we get the best produce but do so ethically – we’ve also reduced our food miles, continue to source FairTrade products and are committed to encouraging healthy eating for our younger guests. St Albans has a superb food scene and it will be great for Abbot’s Kitchen to be in the thick of it!”

Kevin Walton, Canon Chancellor at St Albans Cathedral, said, “Hospitality to friend and stranger alike is written into our very foundation as a monastic community, and continues to be at the heart of what we are about at the Cathedral. Abbot’s Kitchen brings a new, appealing edge to this ancient tradition.”
The restaurant is one of the first members of a new and exciting scheme called ‘Kids a la Carte’ - a social enterprise focussed on encouraging restaurants and cafes all across the UK (launching first in St Albans) to offer more nutritious, delicious options on their children's menus and to promote the importance of eating well from a young age.

Something that will appeal to all ages is the Alban Bun, the original hot cross bun, which will feature on the new menu from the start of Lent to Easter Monday.  Brother Thomas Rocliffe, a 14th Century monk at St Albans Abbey, developed the original recipe and distributed the bun to the local poor on Good Friday, starting in 1381.  Almost 700 years later, the buns are now produced by Redbournbury Watermill, once owned by St Albans Abbey, and the original recipe is still used.

Abbot’s Kitchen is located within St Albans Cathedral and is open Monday to Saturday 10.00 – 16.30, and Sundays 12.30 – 16.30.  The menu includes breakfasts, lunches, light bites, cakes and pastries, afternoon teas and traditional Sunday roasts. An added bonus for customers are the free daily tours of the Cathedral, and the wonderful parklands which surround the building.

The new menu launches on Monday 3rd March and the Alban Bun goes on sale from Wednesday 5th March.

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