Rockliffe Hall’s flagship restaurant, The Orangery, has been included in The Sunday Times Top 100 Restaurants supplement, which will be published on Sunday 5th February.
The list is compiled by a judging panel which includes Jamie Oliver, Antonio Carluccio and Nick Jones.
The Orangery, run by Executive Head Chef, Richard Allen, already holds three AA Rosettes and Richard has two of the highest industry accolades to his name – the Cateys’ Head Chef of the Year 2012 and the Craft Guild of Chefs Restaurant Chef of the Year 2012. Richard, who joined Rockliffe just over two years ago, is also among only a handful of chefs to have been names as one of Debrett’s People of Today and held a Michelin Star at the last restaurant he headed up, Tassili, at the five star Grand Jersey Hotel.
The Orangery’s tasting menu is praised in the Top 100 for having the “wow factor” – a full review will be published on Sunday when eight regional winners and an overall winner will also be announced.
“I’m absolutely thrilled that The Orangery’s fabulous food has been recognised by such a prestigious newspaper. We have a fantastic, talented team here and we’re making great strides in developing the restaurant as a flagship in the region, offering the perfect mix of informal yet informed dining.”
Richard Allen, Executive Head Chef at Rockliffe Hall
“This is a huge achievement for Richard and The Orangery team, and proves that he is not only one of the best chefs in the North East, but is in fact one of the most outstanding chefs in the country. We continue to be committed to making Rockliffe Hall the best hotel, spa, restaurant and golf resort in the country and this latest accolade brings us another step closer to that goal.”
Eamonn Elliott, Chief Executive at Rockliffe Hall
“The Sunday Times Top 100 Restaurants judging panel is made up of some of the most experienced and knowledgeable people in the industry, from chefs and owners, to our own expert writers. They have picked out the very best establishments that the UK’s impressive culinary scene has to offer.”
Laurel Ives, Editor of The Sunday Times Top 100 Restaurants
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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.
Read all about our annual Northern Golf Masters competition that took place this September, as we discuss the events of the day and speak to our winner Adam Rochester.