Tim Allen to be executive chef at The Wild Rabbit

The  Staff Canteen

The Staff Canteen

Editor 26th August 2015
Tim Allen will be heading up the team at The Wild Rabbit in Kingham, Oxfordshire from the beginning of October 2015. Wild Rabbit menuPreviously Tim was Chef Patron at Launceston Place in Kensington which was awarded a Michelin star and 4 AA rosettes during his tenure. Prior to that he was senior sous chef at the two-Michelin-starred Whatley Manor in the Cotswolds, where he spent seven years under head chef Martin Burge. He previously spent four years with John Burton-Race, first at L’Ortolan and then at The Landmark. Carole Bamford is excited to welcome Tim. Tim comments: "I am extremely excited about moving to Oxfordshire and heading up the team at The Wild Rabbit where they very much share my ethos for using quality seasonal ingredients, to produce a menu of great taste.”

>>> Read: The Wild Rabbit is the Michelin Pub of the Year 2015

Growing up in Yorkshire, Tim was a keen gardener from a young age and uses his knowledge of homegrown produce throughout his dishes. Tim’s emphasis on sourcing wild and foraged seasonal produce from quality artisan producers both internationally and especially locally leaves him perfectly placed to work with the many fantastic local producers that West Oxfordshire and East Gloucestershire has to offer. Tim is looking forward to incorporating organic produce from the local farm Daylesford onto The Wild Rabbit menu offering, which will be one of the key suppliers of seasonal meat, fruit and vegetables.  

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 26th August 2015

Tim Allen to be executive chef at The Wild Rabbit