The Abbey Hotel, Bath, has appointed Rupert Taylor as head chef of Allium Restaurant.
The 36-year-old chef, born and bred in Bath, brings 20 years’ experience to his new role.
He has an impressive culinary CV that is rooted in Bath. Most recently, Taylor was head chef at The Swan at Swineford, which he ran in partnership with his wife, Amy, and consulted for two Michelin star Whatley Manor and city centre restaurant The Chequers.
Meanwhile, his career began locally – under Gary Jones at Homewood Park, followed by two years at The Royal Crescent Hotel.
Moving away from Bath to establish his career, Taylor then worked under Nick Clarke at the Michelin-starred Newbury Manor before spending four years as Chef de Partie under Heston Blumenthal at his three Michelin star The Fat Duck in Bray.
He moved to Jamie Oliver’s Fifteen at Watergate Bay, Cornwall, as sous chef, before taking his first head chef role at The Bell at Skenfrith, Wales.
Over the course of his career, he has developed a distinctive culinary style which he is looking forward to bringing back to the heart of Bath at the Abbey Hotel.
“The Abbey Hotel is one of the best spots in Bath – right at the centre of the action – with an exciting atmosphere that combines fine food while also being relaxed.
“I’m looking forward to bringing my Michelin background to the kitchen, but looking to change things – stripping back complicated dishes to create simple food with brilliant flavours.
“It’s about using the best ingredients and treating them with absolute care.
“I want to continue delivering the consistently great food for which Allium is renowned, and to give guests reason to keep coming back,” said Rupert.
Guests at Allium can expect a seasonal, changing menu that reflects the best ingredients.