Rupert Rowley Awarded Derbyshire Life Chef of the Year For 2017
At last week's Derbyshire Life Food & Drink Awards 2017 presentation, held in the Opulence Suite at the Cathedral Quarter Hotel, Derby, Fischer's Head Chef Rupert Rowley was awarded the title of "Derbyshire Life Chef of the Year"
The entrants are nominated by members of the public, before being visited by Derbyshire Life's panel of judges who deliberate and decide on the winners. The Chef of the Year accolade is awarded to a Derbyshire or the Peak District based chef who has devoted themselves to the cause of serving the best possible food within the region. At the helm of the Michelin starred Fischer’s kitchen, native Yorkshire-man Rupert Rowley is certainly just that.
Rupert said "I'm honoured to have been awarded Chef of the Year by Derbyshire Life. Derbyshire has a wealth of fantastic restaurants, local suppliers and products and I'm proud to be part of the industry"
Rupert spent a number of years developing his craft in the award winning kitchens of Raymond Blanc, John Burton Race and Gordon Ramsay, before joining Max Fischer at Baslow Hall in 2002. Rupert was appointed Head Chef at Fischer’s in 2003, leaving Max Fischer to concentrate on the gardens.
Plating up seasonal dishes from locally sourced ingredients, Rupert is passionate about Derbyshire produce, retaining and building a strong network of superb suppliers, and championing local artisan producers. Indeed 90% of all the ingredients used in the Fischer’s kitchen are British and many of the vegetables and herbs are grown in Baslow Hall’s very own kitchen garden.
Situated within a beautiful, 100 year old Grade II listed manor house in the heart of the Peak District, Michelin starred Fischer’s at Baslow Hall offers an unforgettable culinary experience. Placing British ingredients and modern techniques at the core of its cuisine, Fischer’s is home to a state-of-the-art kitchen complete with a backstage Kitchen Tasting Bench at its centre.
This article was supplied by a third party and was not written by the Sticky Beak Blog.
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