The Ryebeck in the Lake District has appointed Dom Clarke as the hotel’s new head chef, who joins from Gilpin Hotel and Lake House.
The boutique hotel, part of Wildsmith Hotels, has welcomed Clarke to head up its 2 AA Rosette restaurant and he has already made an impact by creating two new menus for the establishment.
Clarke has worked in the industry for more than 20 years, having started out as a pot washer at Est Est Est in Hale Village.
He then went on to work at a number of award-winning eateries, including Malmaison and The Lowry Hotel in Manchester, before moving up to the Lakes.
Clarke’s first menu, The Classic Menu, has been inspired by firm British favourites and features dishes such as Chateaubriand with mashed potatoes and Coq Au Vin.
The second offering has been influenced by Clarke’s love of flavours from the East. The Ryebeck Menu consists of combinations such as wild stone sea bass with a miso borth and Cumbrian lamb rump and confit croustillant, with sweet potato, hen of the woods, king oyster mushrooms, popcorn cress and a black rice jus.
Clarke said: “The food I aim to create is all about delighting the senses; it’s about texture, flavour, and the way it’s presented. Being given the freedom to create two very differing menus is refreshing and challenging, it allows me to be truly creative and bring a range of influences to bear on the plates I create. I’m pleased to say the team alongside me in the kitchen at The Ryebeck are already rising to the culinary challenges I set both them and myself.”