Richard Allen

Trained under Albert Roux and with Michelin-starred restaurants on his CV, Richard demands the best and even sources wild food himself.

Where’s your kitchen?

Grand Jersey, both Tassili and Victorias

What’s your style?

Modern British with a Jersey Twist

How has Jersey influenced your cooking?

I have included many more fish and seafood dishes, with more locally sourced wild foods. We have also developed more innovative methods of cooking in order to utilise local and seasonal produce.

What do you recommend? (favourite dish off the menu)

Lamb and Wild Sorrell.  This is the perfect seasonal dish, the mix of spring greens, peas and lamb is the perfect “all in one” dish.

Favourite restaurants in the world (apart from your own, of course!)?

David Everett-Mathias’ Champignon Sauvage , Thomas Keller’s “Per Se” or Shannon Bennet’s “Vue de Monde”. Our old Restaurant Manager works in the latter and regularly updates us on his amazing experiences.

What are you like to work with? Are you highly charged or composed, a Gordon Ramsey or a Delia Smith?

Please don’t liken me to Delia Smith!  I'm not into drama but a kitchen is a creative environment and it wouldn’t be the same without the pressure.

Away from the kitchen what do you enjoy doing?

I run six miles along the coastline every day before work and enjoy long walks with the dog when I can fit them in.  Fishing in Jersey is also a big passion.