Born and raised in Bath, Rupert has been in the background innovating the menus at some of the most implausible eateries in the South West and beyond for over two decades.
He most recently joined Bowood from the Allium Restaurant, now known as The Abbey Kitchen at the four-AA-star Abbey Hotel in Bath. During his two year residency, he has been praised for not only establishing the restaurant as one of the most sought out places to eat in Bath but also giving visitors from all over a reason to make the Abbey Hotel their home during their time in the city.
Prior to his time at the Abbey Hotel, Rupert and his wife Amy ran Bath Ales pub, The Swan at Swineford.
Rupert believes that people, produce and provenience are the secrets to his culinary success. His recipe for achieving excellent dining experiences has been soaked up by many a hotel including two-Michelin-star Whatley Manor in Malmesbury where he stood in as interim Head Chef.
Rupert has not only been reinventing foodie hotspots such as the Royal Crescent Hotel and Homewood Park, but also ventured a little further afield during his career. Hotels he has worked for include Newbury Manor as well as the Fat Duck in Bray where he was Chef De Partie for four years.
He has also worked as Sous Chef at Fifteen in Watergate Bay, Cornwall, and took on his first Head Chef role at the Bell at Skenfrith, Monmouthshire.
After joining Bowood at the beginning of March, Rupert proactively used his time in lockdown to restructure the Kitchen Team across the Resort. He has also been sourcing more produce on our menus from the Estate and creating seasonal masterpieces which you can find on each of our menus below.
During August, the Shelburne Restaurant will be taking part in the Governments Eat Out to Help Out scheme. This means you can enjoy up to £10 off Rupert’s Light Lunch and Summer Afternoon Tea Menu served in the Shelburne Restaurant or on a warmer day, on the Shelburne Terrace.
Find out more here.