Rupert has impressive culinary experience that is rooted in Bath. Most recently, Rupert was Head Chef at The Swan at Swineford, and consulted for 2 Michelin star Whatley Manor and city centre restaurant The Chequers.
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.