RICHARD SWALE
Allium, Askham Hall
Date: 15 September 2023
Location: Gossel Ridding, Windermere
Price: £175
Tickets include 7 course tasting menu, wine pairing & champagne reception.
Richard grew up in this area of Cumbria and has a deep understanding of the seasons, wild foods and the produce that grows here from his childhood spent out shooting in the woods, fishing on the river Eden and looking after his own rare breed chickens which now roam freely at Askham Hall. Having developed a passion for cooking at a young age, he spent 12 years working away from the area honing his skills and developing his cooking style.
Richard has been Head Chef at Allium since it opened, he works closely with the gardening team to continuously develop and extend the kitchen gardens at the Hall to grow the wide range of seasonal produce used in his menus. Richard was awarded his first Michelin star in 2019 where he received praise for his “innate understanding” of how to use the “fantastic produce” on Askham’s doorstop.
BEN QUEEN-FRYER
The Dog & Gun Inn,
Penrith
The Michelin Guide describes The Dog and Gun as “a proper village pub which does what pubs do best, by providing warmth, honesty and food that puts a smile on your face.
Ben is a calm, unassuming chef, who cooks with his heart and plenty of natural talent. He sensibly keeps his dishes satisfying and recognisable, showcasing local ingredients in pure, understated compositions with plenty of depth, where flavour comes above all else. You’ll find suet puddings, soufflés and some of the best triple-cooked chips around.
ANTHONY AMOS
Allium, Askham Hall
Anthony grew up in Cumbria from a young age. He started working at his local pub aged 13, and this is where his passion started. By 18 Anthony had passed his NVQ levels 2 and 3 in Culinary Arts and Kitchen Larder.
Anthony has worked at several restaurants in and around Cumbria, as well as taking unpaid work experience which including cooking and serving the Italian senate in Rome and a stint at Sharrow Bay Country House Hotel.
Anthony enjoys travelling to different countries, especially for food. It gives him inspiration and he is fascinated by Asian flavours and cuisines. Anthony’s first Sous chef job was at the Pheasant Inn, before joining Askham Hall as Sous chef in 2016.