Two of the North East and North Yorkshire’s fine dining favourites join forces in The Orangery kitchen for a seasonal spring supper club.
Both chefs bring the power of the veg plot to the plate, experimenting with flavours and ingredients grown in the very grounds at the site of their 4AA Rosette restaurants.
A bit about the chefs >>
RICHARD ALLEN: The Birmingham-born chef has set up home in the North East, heading up the kitchen at The Orangery, Rockliffe Hall. He’s one of the UK’s most celebrated chefs, winning the Cateys’ Head Chef of the Year 2012 and the Craft Guild of Chefs Restaurant Chef of the Year 2012. With a passion for plant to plate dining, one of Richard’s most recent projects involves bringing Rockliffe’s new walled garden to life.
PAUL LEONARD: Paul is the culinary star at the helm of The Devonshire Arms‘ Burlington restaurant. Born in Yorkshire, Paul travelled far and wide before finding his way back to his roots in 2017. He is very passionate about local produce found in the areas surrounding The Devonshire Arms – finding his feet in the hotel’s kitchen gardens.
The tasting menu >>
The guest chef serves up the first course, starting with cured duck liver by Paul Leonard. A silky smooth starter served with rhubarb and topped with a zippy ginger sprinkling. It’s a beautiful start – packing in plenty of flavours and pops of garden colour.
Next up it’s Richard’s scallop starter – and boy, is it good. Chunky, melt-in-the-mouth scallops served with fresh clams, perfectly peppery nasturtium root and dulce. A real standout course.
Two courses in, and this tasting menu has already delivered in terms of variety and vibrancy. A good mix of rich flavours, fresh fish and plant-powered companions.
We’re pleased to see a wagyu beef burger finding its way to the menu – wrapped up in an ingredients menu. Cutlery is a no-show here, this beauty of a burger is served in a small dish with a hot towel. This is a Richard special to say the least – packing in plenty of local ingredients and kitchen garden goodies: spring onion, ginger, garlic, star anise, Blue Monday cheese, cream, onion, mace, flour, milk, lemon grass, mooli, sugar. You name it, it’s in it. And it’s oh so tasty.
Paul’s main course is a mouthwatering pork masterpiece – mixing pulled pork with belly pork and more, served with asparagus, morels and wild garlic. To die for.
The menu moves to the desserts; two dishes spanning fruit and fig.
Richard’s dish is a perfectly pungent plate of apple, matcha and shiso. A sweet and earthy creation with a spicy kick for good measure.
Paul’s pud is a favourite. Black fig, pistachio and yoghurt, bundled up in a sweet coating – ticking all the boxes for those with a sweet tooth.
The meal rounds off with a gold-sprinkled after dinner chocolate. Something sweet to finish a fantastic feast.
The tasting menu takes us on a tour of garden, grounds and sea – with influences from North Yorkshire, County Durham and beyond. An evening in the hands of two of the region’s top chefs. What a delight.
The Orangery’s staff help bring the whole tasting experience together. From sommelier stories and foodie know-how, to general chit-chat and top class service at every stage, it’s safe to say Richard has a stellar squad on hand.