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MEET ROB ALLCOCK - SUMMER KITCHEN COLLABORATION

Added 85 days ago. 29 July 2020

Introducing Rob Allcock, Head Chef and Landlord at The Longs Arms Pub, Smokehouse and Bakery in South Wraxall, Wiltshire. He is one of the chefs collaborating on our special limited edition Summer Kitchen menu and has created a delicious Smoked Haddock and West Country Cheddar.

 

Introducing Rob Allcock...

Rob Allcock is Head Chef and Landlord at The Longs Arms Pub, Smokehouse and Bakery in South Wraxall, Wiltshire. A traditional country pub dating back to the 16th century, it was reputedly the first public house where tobacco was smoked in the country by Sir Walter Raleigh and Sir Walter Long. Rob has innovatively carried on this tradition by smoking meat, fish and dairy for his customers.

Due to Covid-19, the pub had to temporarily close, so Rob was keen to get involved with our Summer Kitchen range when approached by our Head Development Chef, Phil.

Keen to incorporate his ethos from the pub where flavour and quality ingredients play an essential role in the cooking process, Rob has created a Smoked Haddock and West Country Cheddar Omelette – a dish which he’d gladly serve his own customers.

Hear more about the dish from Rob himself in the video below...
 
He took his inspiration from the novelist Arnold Bennett, who famously had this omelette created for him whilst staying at The Savoy Hotel. In essence, this traditional dish comprises smoked haddock, white sauce and herbs.  Simple, yet classic, with great flavours and when, executed well, a delight for the senses.   

He wants customers to be excited by his dish, both by its aroma and visuals. The Smoked Haddock is wonderfully aromatic and most importantly, he says, it tastes amazing. The dish isn’t too salty, as the fish is the highest quality and it’s beautifully balanced, making it the ideal meal for breakfast, lunch or dinner.  

In addition, this omelette is very versatile; it can be eaten either with a salad, some vegetables or enjoyed simply on its own.

Discover Rob's recipe:

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