Originally from Lancashire, Steven moved to the North East in 2013 and has worked here in the Orangery kitchen at Rockliffe Hall since 2016.
Steven, more commonly known as Stevie to his Rockliffe family, joined the team as a Chef de Partie and worked his way up the ranks to become Senior Sous Chef and now Head Chef, working under Resort Executive Chef, Martin Horsley.
Steven's passion for food has been present since an early age. This dedication has developed a life-long drive of his to achieve his professional goals including being awarded three AA Rosettes as his first accolade, and ultimately with hopes to earn a Michelin Star.
Steven has focussed his career on developing the appropriate skills and attaining the relevant knowledge to help him work towards his goals. During more recent years Steven has had the opportunity to work with chefs that have inspired him from a young age to create and develop dishes to a multiple AA Rosette level.
Inspired by creative, innovative culinary techniques brought by today’s new generation of chefs such as Gareth Ward, Tommy Banks and Paul Leonard: the ethos of farm to fork dining, sustainable food choices and experimenting with the illusion of food and sensory cooking techniques are all important to Steven.
“I like simple food, done well – not overly complex or fussy – yet showcasing modern, creative culinary techniques”.
Jason Adams, Managing Director of Rockliffe Hall, added: “We are delighted to have awarded Steven Lamb the position of Head Chef of Rockliffe Hall’s three AA Rosette Orangery restaurant recently.
“His culinary knowledge, passion surrounding sustainability and exciting creativity will bring a new dimension to The Orangery.”
James Close, Chef Patron of 2 Michelin Star Raby Hunt is joining Rockliffe Hall as Culinary Director
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Read all about the brand new menu for our flagship restaurant, The Orangery by Paul Nicholson.
Our ethos is to use the very best seasonal produce, while championing sustainability and many of the dishes use ingredients grown in the walled kitchen gardens or foraged within the estate.