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Rockcliffe Hall's head chef reveals new menu for the County Durham hotel's Orangerie restaurant

Multi award winning Richard Allen has unveiled a menu which includes crisp pork belly, poached langoustine and chorizo and mackerel fillet

Rockliffe Hall The Orangery pistachio desert
Rockliffe Hall The Orangery pistachio desert

Rockliffe Hall’s new multi-award winning executive head chef has revealed his plans for taking the Hurworth-based hotel’s The Orangery on to the next dining level.

Richard Allen was executive chef at the Michelin-starred Tassili restaurant in St Helier on Jersey before joining Rockliffe Hall at the end of 2014.

He has now developed a new menu featuring a host of fresh dishes making the best use of seasonal and regional produce, including some from the 365 acre estate in which the hotel stands.

The emphasis is on ‘bringing the outside in,’ with a menu offering a foodie journey across land, sea and air.

Rockliffe Hall The Orangery pigeon dish
Rockliffe Hall The Orangery pigeon dish

Dishes include crispy pork belly, fillet and braised cheek, poached langoustine and chorizo; mackerel fillet, parfait and shashimi with Asian flavours and cucumber seeds; beetroot served with goat’s cream and fritters, Iberico ham and Marcona almonds; and roasted breast of pigeon with onions, foie gras and sultana jus.

Dessert highlights are apple pressing served with Calvados mousse and toffee ice cream; pistachio and olive oil cake, orange gel and chocolate; and banana cheesecake with sate foam, salted caramel and sesame brittle.

Richard says: “I am really excited to now to be able to unveil our new menus for The Orangery and share my style of cooking. My aim is to take guests on a culinary journey of tastes and textures to really showcase the magnificent produce not just here in the North East but from our own grounds as well.

“We want to bring the outside in with a few surprises too. But, overall, it’s all about the stunning surroundings of The Orangery, great food and a memorable experience.”

Rockliffe Hall The Orangery beetroot dish
Rockliffe Hall The Orangery beetroot dish

Richard gained Tassili its coveted Michelin star in 2011, as well as three AA Rosettes for eight years. The Michelin feat is one he will be hoping to replicate at Rockliffe Hall.

He also won two of the highest industry accolades in 2012 - the prestigious Cateys’ Head Chef of the Year and the equally respected 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.

Originally from Poole in Dorset, Richard has relocated to the North East with his wife and two sons.

For more information go to www.rockliffehall.com

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