Rockliffe Hall at Hurworth near Darlington has unveiled a new team to run its three restaurants.
The move follows the appointment earlier this year of executive head chef, Richard Allen.
Richard has sole responsibility for The Orangery at the five star Rockliffe Hall, with the emphasis on offering tasting menus and Michelin-standard cuisine, while Aaron Craig is now head chef in the Brasserie and Paul O’Hara has taken over the running of the Clubhouse.
The Brasserie offers bistro-style classics, such as the Rockliffe Burger and Yorkshire Dales’ Chump of Lamb, as well as a range of healthier options including salads, soups and grilled fish dishes, while the Clubhouse specialises in gastro-pub type comfort food, including Ploughman’s Lunch, steaks, toasted sandwiches and Sunday roasts as well as an all-day menu.
Both Aaron and Paul have been with Rockliffe Hall for several years having previously worked with among others Terry Laybourne, Rick Stein, Raymond Blanc and Paul Rankin at locations across the UK and Ireland.
Joining Richard in The Orangery will be Shaun Corrigan, who will take on responsibility for overseeing service at breakfast, afternoon tea and dinner.
Shaun is also a master sommelier with over 30 years’ experience at locations such as Chewton Glen in the New Forest, Sandy Lane in Barbados and the Burj al Arab in Dubai, as well as restaurants across Europe, the USA and in London.
Speaking about his new role, Shaun says: “It’s a really exciting time to be joining Rockliffe Hall with a new team at the helm with big plans. I am planning to enhance our service standards to offer guests the very best experience - informed yet informal - and I’ll also be looking to expand our wine offering.”
Executive head chef, Richard Allen, adds: “Since joining Rockliffe Hall in January, I’ve been working with the existing team to make sure the best chefs are in the right roles as we’re always keen to develop our in-house team.
“Paul O’Hara and Aaron Craig excel in their fields and I am also really pleased to welcome Shaun to Rockliffe Hall who has some fantastic experience spanning a thirsty-year career to date.”
Richard Allen is one of the UK’s most celebrated chefs having garnered a Michelin star in 2011 while executive chef at the acclaimed Tassili restaurant in St Helier on Jersey. While there he held three AA Rosettes for eight years.
Two of the highest industry accolades also came his way in 2012 - the Cateys’ Head Chef of the Year and the Craft Guild of Chefs Restaurant Chef of the Year.
Richard is also one of the only chefs to have been named as one of Debrett’s People of Today.
Since taking over as executive head chef of The Orangery, Richard has developed a new menu featuring a host of new dishes which make best use of seasonal and regional produce, as well as some from Rockliffe Hall’s 365 acre estate.