Richard Allen, who has held a Michelin star since 2011, will be taking over the running of The Orangery at Rockliffe Hall in January when he joins the 5 star resort as executive head chef.
In addition, Allen will work with the teams in Rockliffe Hall’s other two restaurants, The Clubhouse and the Spa Brasserie.
As well as his Michelin star, Allen has held three AA Rosettes for eight years and has two of the highest industry accolades to his name- the Cateys’ Head Chef of the Year 2012 and the Craft Guild of Chefs Restaurant Chef of the Year 2012.
Richard is also one of the only chefs to have been named as one of Debrett’s People of Today.
Before joining Rockliffe Hall, Richard was executive chef of the Michelin-starred Tassili restaurant at the 5 star Grand Jersey and has worked with well-known names such as Martin Blunos, Cheong Liew and Michel Roux Junior.
Originally from Poole in Dorset, Richard has relocated to the North East with his wife and two sons and joins Rockliffe Hall’s newly appointed chief executive, Eamonn Elliott.
Elliott himself has worked at a number of prestigious venues all over the UK and Ireland, including eight years as general manager of the multi-award winning Devonshire Arms at Bolton Abbey in North Yorkshire and manager of the AA Irish Hotel of the Year, the Mount Falcon and Spa in County Mayo.
For the past five years, Elliott has been general manager of the Grand Jersey Hotel, taking it from an unknown 4 star hotel to the Channel Islands highest rated hotel, gaining a Michelin star for its restaurant and AA 5 star status. In addition, he has won numerous awards and is the current holder of the Institute of Directors Young Director of the Year.
Occupancy levels at the hotel, despite opening in a recessionary climate, have increased by around 25% since the first year of opening, going from 52% in 2010 to 78% for the period ending June 2014.