Anexo

Anexo is a modern Spanish tapas restaurant and charcuterie bar in the centre of Hertford - with food by acclaimed chef Andrew Clarke and wine by sommelier Bert Blaize.

Housed in a beautiful Grade II listed building with Egyptian style façade, one of only three examples of such architecture in the UK, the intimate two-floor restaurant will open on Wednesday 7th July and focus on regional Spanish dishes with a modern edge. 

The upstairs has been styled simply with a warm tonal colours, low lighting and accents of natural stone. Available for bookings and walk-ins, the menu will focus heavily on wood-fire cooking - as is Andrew’s passion - and feature dishes such as Grilled Sardines, Heritage Tomato Escabeche & Safron; Grilled Iberico Pressa, Broad Beans, Amalfi Lemon & Caper Butter; and Asturian Bean & Pork Belly Stew with Manteca Croutons. Additionally, there will be a fresh day-boat fish counter where customers will be able to choose their ingredients to be cooked on the grill. 

Down the spiral staircase, guests will be transported to a Basque country Charcuteria. Perched at the marble bar with the wine cellar and hung Iberico jamons as a backdrop, guests can enjoy a variety of pintxos, charcuterie and cheese, including Hand Carved Jamon, Iberico Salchicon, and Manchego, drinking a variety of sherries and regional Spanish wines selected by Bert Blaize. 

 

Anexo is the second of four new projects by the local Shipton family. In light of Covid-19, MD Daniel Shipton found opportunities to take over sought after multiple sites in his local area, with a mission to rejuvenate the high street.