Chef Richard Allen joins Rockliffe Hall

Allen will assume the role of executive head chef at The Orangery and will also work with the teams in Rockliffe Hall’s other two restaurants, The Clubhouse and the Spa Brasserie.

Prior to this appointment, Allen was working as executive chef at the Michelin-starred Tassili restaurant at the Grand Jersey Hotel in the Channel Islands, where he also held three AA Rosettes for eight years.

Allen has also spent time working with well-known names such as Martin Blunos, Cheong Liew and Michel Roux Junior.

Allen said: “Rockliffe Hall and the North East have so much to offer and I have so many ideas that I am really looking forward to sharing.

“The team in place is so enthusiastic and I am confident that The Orangery will become the region’s flagship restaurant offering a mix of informal yet informed dining.”

Changes at Rockliffe​

Rockliffe’s new chief executive Eamonn Elliot has also joined the business recently from the Grand Jersey Hotel, where he worked in the role of general manager. Under him, the hotel gained AA 5* status and became the highest rated in the Channel Islands.

Elliot has previously worked at a number of other venues throughout the UK and Ireland, including the Devonshire Arms at Bolton Abbey in North Yorkshire and Mount Falcon and Spa in County Mayo.

“This is an incredibly exciting time for Rockliffe Hall as we have so many plans that will become clear throughout 2015,” said Elliot.

“Both Richard and I are committed to making Rockliffe Hall the very best hotel, spa, restaurant and golf resort in the country. Richard is one of the UK’s most celebrated chefs and is passionate about working with the team at Rockliffe Hall to set The Orangery apart from any other restaurant in the North of England.”