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Head Chef

Rupert Taylor

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.

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