Richard Allen is an acclaimed and celebrated chef who is currently the Executive Chef at the 5* Rockliffe Hall Hotel, Golf and Spa’s Orangery restaurant. He is a chef who prides himself on using locally sourced ingredients and likes to tell stories with his food. He is also an expert forager and when cooking tends to focus on three main aspects. These are texture, taste and temperature and they all add up to extraordinary cuisine.
Richard is dedicated to finding as much food within the grounds of the Rockliffe Hall estate as possible. This stems from the influence of his mother who also inspired him to use smart preservation techniques which help ensure his larder is full throughout the winter season as well as through the summer. This means his always evolving mmenus often use things like wild garlic, fermented strawberries, preserved beetroots, carrots, pickled cucumbers, moss and kimchi, which are all grown or foraged from the Rockliffe estate.
The Orangery is its flagship eating experience and is the only hotel, golf and spar resort in the UK to have won four coveted AA Rosettes. This is not the first time his excellence has been recognised, as in 2011 he was awarded a famous Michelin Star during his time as Executive Chef at the Tassili restaurant in the 5* Grand Jersey Hotel. All this makes Richard Allen one of the most notable chefs of his time. His dedication to fresh food and local ingredients truly sets him apart as he continues to pick up awards and set new standards with his work.
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