The Abbey Hotel, Bath is delighted to announce the appointment of Rupert Taylor as Head Chef of Allium Restaurant and the Abbey Hotel. The 36-year-old chef, born and bred in Bath, brings 20 years’ experience to his new role.
Rupert has an impressive culinary CV that is rooted in Bath. Most recently, Rupert was Head Chef at The Swan at Swineford, which he ran in partnership with his wife, Amy, and consulted for 2 Michelin star Whatley Manor and city centre restaurant The Chequers. Meanwhile, Rupert’s career began locally – under Gary Jones at Homewood Park, followed by two years at The Royal Crescent Hotel.
Moving away from Bath to establish his career, Rupert then worked under Nick Clarke at the Michelin-starred Newbury Manor before spending four years as Chef de Partie under Heston Blumenthal at his 3 Michelin star The Fat Duck in Bray. Rupert moved to Jamie Oliver’s Fifteen at Watergate Bay, Cornwall, as Sous Chef, before taking his first Head Chef role at The Bell at Skenfrith, Wales.
Over the course of his career, Rupert has developed a distinctive culinary style which he is looking forward to bringing back to the heart of Bath at the Abbey Hotel;
“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 Rupert.
Guests at Allium can expect a seasonal, changing menu that reflects the best ingredients. Rupert’s signature dishes are likely to feature – including venison rolled in hay ash with red cabbage puree and broccoli or turbot with brown bread sauce and smoked mussels – in a new guise.
Rupert’s favourite ingredients include rhubarb, scallops and working with game which are all likely to feature. Meanwhile, Rupert’s love of pastry will be reflected in impressive desserts.
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.”