Rupert has impressive culinary experience that is rooted in Bath, with time spent at 2 Michelin star Whatley Manor, city centre restaurant The Chequers and most recently a head chef position at The Swan at Swineford.
Rupert has also worked under Nick Clarke at the Michelin-starred Newbury Manor and Heston Blumenthal at his 3 Michelin star The Fat Duck in Bray.
Over the course of his career, Rupert has developed a distinctive culinary style. Guests at Allium can expect a seasonal, changing menu that reflects the best ingredients. Rupert’s signature dishes include venison rolled in hay ash with red cabbage puree, turbot with brown bread sauce and smoked mussels and other exceptionally delicious platefuls that show-off classic flavours in a new guise.