Rupert Taylor appointed Head Chef at four AA star Bath hotel

The four AA star Abbey hotel in Bath has appointed Rupert Taylor as its new Head Chef.
 
Formerly of Heston Blumenthal’s three Michelin starred Fat Duck, Taylor will introduce a new menu featuring the likes of venison rolled in hay ash with red cabbage puree and broccoli, and turbot with brown bread sauce and smoke mussels.
 
He takes over the Head Chef job from Chris Staines, who has left the 60 bedroom hotel and its Allium restaurant after five years.
 
Born in Bath, Taylor’s career has included stints at local restaurants the Homewood Park and the Royal Crescent, as well as Newbury Manor in Berkshire, before serving as the Chef de Partie for four years at the Fat Duck in Bray.
 
He has also been the Sous Chef at Jamie Oliver’s Fifteen in Cornwall, the Head Chef at the Bell at Skenfrith in Monmouthshire and the Swan at Swineford, and has worked as a Consultant for the two Michelin starred Whatley Manor in Wiltshire.
 
Speaking about his new role, Taylor said: “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,” says Taylor.
 
Elsewhere, a new Head Chef has also been installed at Launceston Place, with Michelin trained Ben Murphy taking control of the kitchen.
 
Previously the Head Chef at The Woodford restaurant, Murphy has worked under Pierre Koffmann at The Berkley as well as at the three Michelin star Épicure Restaurant at Le Bristol in Paris, the three Michelin star Les Prés d'Eugénie in Eugénie-les-Bains in France and the two Michelin star Greenhouse Restaurant in Mayfair.
 
By Owen Mckeon
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