John Blenkiron Returns To The Helm At Ye Olde Bell
Head Chef John Blenkiron returns to the kitchens at Ye Olde Bell following an extensive career that has seen him work at some of the top venues around the UK and internationally.
John started his career at Ye Olde Bell, which is located on the borders of Nottinghamshire, Lincolnshire and Yorkshire, back in 1981.
After leaving the four star hotel he enjoyed a distinguished career, most recently working at Cirque at the London Hippodrome. He has overseen private and high profile events such as movie premiers and album launches and worked with brands from Dior to Microsoft to the NFL.
He worked as a consultant chef for the 130 venue Valleyhill Restaurant and Bar company. Oversaw the re-opening of Hotel Casa Tegoyo in Lanzarote and worked as Head Chef at celeb hotspot Sugar Reef.
He has also held positions at Joe Allen’s Restaurant, East India Club, Stringfellows, The Dial House Hotel and Frimley Hall Hotel.
John’s menu at Ye Olde Bell features traditional classics with a few creative dishes. Highlights on the seasonal menu include Ewes curd terrine, ratte potato, brassicas, remoulade, with soy glazed seeds; Harissa spiced lamb rump, tabouleh salad, Merguez, sumac & honey roasted carrots, smoked paprika crème fraiche and classics such as gourmet pies.
Kate Firth, General Manager at Ye Olde Bell, commented: “John began his career at Ye Olde Bell and it is an absolute pleasure to welcome him back 40 years later.
“He has had a hugely successful career in the Capital and beyond but when he returned home there was only one place where he wanted to work. His menu features traditional classics, which are always popular with our diners, but he also delivers innovate dishes for those wanting a more gourmet experience.”
Ye Olde Bell features Restaurant Bar 1650 and St Leger Bistro-by-the-Bar, both of which have been awarded an AA Rosette.
For more information visit www.yeoldebell-hotel.co.uk
This article was supplied by a third party and was not written by the Sticky Beak Blog.
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