Tim Allen’s first experience with the food industry was when he was 13 years old working at a dairy milking cows. He also worked at a local pub where he was cutting chips one potato at a time on a hand pressed chipper.
After completing his A Levels, he went to catering college, but he ended up completing the course vocationally at the restaurant he was working at - Scott Hessel’s The Mustards and Punch.
From here he went to work at Racasse in Leeds under Simon Gueller, L’Ortolan with John Burton-Race in Berkshire and the Landmark. He also worked with Daniel Clifford at Midsummer House. One of his longest jobs was at Whatley Manor with Martin Burge where he worked there for eight
years.
Daniel Clifford opened The Flitch of Bacon in 2015 and appointed Tim Allen chef-partner in January 2018. Tim had previously worked with Daniel at his Cambridgeshire-based two Michelin-starred restaurant.
Tim & his team have transformed the historical Inn into the only Michelin-starred restaurant in the county, bringing a very special combination of exquisite food & exceptional service to Little Dunmow.
“I am absolutely delighted the Inn has achieved its first Michelin star. It has been a challenging yet thoroughly enjoyable journey for myself & the team. I have always seen food as a way to connect people & share special experiences & we will continue to host our guests & let them leave with happy memories each & every time.”
sō–lō
After achieving accolades in all he major guides, featured in the Top 50 Gastropubs and the Top 100 Restaurants, had TV appearances, achieved successful reviews and great newspaper and magazine coverage; Tim finally decided to go solo and open a restaurant of his own.
Tim Allen has been awarded a place in the World Master Chefs Society (an organisation that encourages the use of expertise and technology to maintain the highest standards in an ever-changing and competitive industry.
He has previously worked at Launceston Place and Midsummer House where they were awarded Michelin Stars.
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