The elegant country surroundings of Rookery Hall in Nantwich was the setting for the Cheshire leg of our Talented Chef & Host night in February. Built in the 19th Century, the restaurant at the four star rated hotel and spa holds an AA two Rosette accreditation for excellence.
Taking on the role of head chef for the event was 19 year old Anthony Jamhour. Currently the Commis Chef at Rookery Hall, Anthony’s career in the kitchen was inspired by his father, who was also a chef, before he went on to attend the De Vere Academy at Wychwood Park. The host for the evening was 25 year old Scott Owen. Scott took his first steps into the hospitality industry at the Kinnaird Estate in Perthshire. He gained further experience at the 4 star Aird Hotel in Argyll before joining the team at Rookery Hall as Chef de Rang.
The menu began with a starter of cucumber ballotine of Kidderton ash cheese, beetroot and chilli puree with sorrel fritters. Following that was Rump of English lamb, fondant potato, spinach, butternut squash puree and redcurrant and rosemary reduction. Desert was a Classic lemon tart accompanied by Eddisbury farm brambly apple sorbet. The meal was rounded off with a selection of cheeses courtesy of Joseph Heler and an espresso from illy.
We’d like to thank everybody at Rookery Hall, our sponsors, guests and congratulate Anthony and Scott for a night of excellent food and service.
