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Fallowfields sets news standard in fine dining

In Bartercard, Business, Fallowfields, Food & Drink, Hotels, Restaurant Reviews, Wine on 1 May 2011 at 15:43

Fallowfields Hotel and Restaurant has always had an excellent reputation for food and hospitality.

They have just announced the arrival of Shaun Dickens as Head Chef. Shaun’s sparkling career has taken him to a Who’s Who of Michelin starred restaurants; with three years at Oxfordshire’s Le Manoir aux Quat’Saisons (two Michelin stars), two years at Per Se in New York (3 Michelin stars) and L’Ortolan (1 Michelin star) where he worked with Alan Murchison for the last two years. Additionally, he spent short periods with Gordon Ramsay in London and New York, Michelle Roux Junior at the Gavroche and Daniel Boulud at Restaurant Daniels. In 2009 Shaun was a finalist of the Young Chef of the Year Competition, and in 2010 won the title for the South West Region and came 3rd overall nationally.

The world of Michelin seems open for Shaun, almost wherever he has chosen to go. So, why did he choose Fallowfields? “I am at a point in my career where I needed a project”, says Shaun – “and Fallowfields, with its farm, orchards and kitchen garden, is a chef’s dream turned true. So when I saw Fallowfields was looking, I just knew this was the job for me”. There was a sense of passion about Fallowfields that struck me when I first came, that matched my own – you could feel it – and with the passion that I as chef will bring, the future of Fallowfields is unlimited. The journey starts here, today the 26th April.

Anthony Lloyd, owner of Fallowfields commented: “This is an unparalleled opportunity for a good business to become a great business. We are food led and Shaun’s arrival has been anticipated with much excitement in the last few weeks. Right from the days when my wife Peta cooked in the kitchen on an Aga and we planted our vegetable garden and orchards and then starting the farm three years ago, Fallowfields has almost been sitting waiting for a talent like Shaun to come along to make it come alive”.

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