Rupert Taylor appointed as head chef for Allium Restaurant and the Abbey Hotel Bath

Rupert Taylor

Rupert Taylor has been announced as the new head chef at Allium Restaurant and the Abbey Hotel Bath, taking over from Chris Staines who left in January after five years.

Taylor brings more than 20 years’ experience to the role and joins from his position as head chef at The Swan Swineford, which he ran in partnership with his wife Amy.

He also consulted for two Michelin Star Whatley Manor and city centre restaurant The Chequers.

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Other roles include four years as chef de partie under Heston Blumenthal at his three Michelin star The Fat Duck in Bray, plus a stint at Jamie Oliver’s Fifteen at Watergate Bay Cornwall.

His first head chef role was at The Bell at Skenfrith, Wales.

Speaking about his new position, he said: “The Abbey Hotel is one of the best spots in Bath – right at the centre of the action – with an exciting atmosphere that combines fine food while also being relaxed. I’m looking forward to bringing my Michelin background to the kitchen, but looking to change things – stripping back complicated dishes to create simple food with brilliant flavours. It’s about using the best ingredients and treating them with absolute care. I want to continue delivering the consistently great food for which Allium is renowned, and to give guests reason to keep coming back,” says Taylor.

Taylor’s signature dishes are like to feature in the new menu at Allium, including venison rolled in hay ash with red cabbage puree and broccoli or turbot with brown bread sauce and smoked mussels.

Ian Taylor, owner of the Abbey Hotel said, “We are absolutely thrilled to welcome Rupert to the Abbey Hotel team. He comes with a wealth of experience and we are excited to see the new food concepts he has in store for Allium this year.”

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