Crowne Plaza Felbridge welcomed back Rob Allum, who has returned to the newly refurbished hotel to take up the position as head chef following a four-year stint working at top hotels in the Middle East.
Allum has created a new menu for guests dining in the hotel’s Bay Tree restaurant, which has dishes reflecting flavours he experiences working alongside chefs from over 60 different countries at the Sixth Senses Resort in Oman and the Grand Hyatt in Dubai.
Special dishes with an international twist include the salmon sashimi as a starters and main meal Arabian-spiced lamb shoulder served with cous cous and stuffed aubergine.
Sharing small plates include grilled flatbread with hummus, crispy Cajun whitebait and marinated olives, while starters also include duck rillette with onion jam and tempura king prawns.
There are seven mains dishes to choose from such as pan-roasted sea bass, crisp chicken with parmesan and Parma ham, and a wild mushroom risotto as well as classic steaks cooked to guests’ preference.
The pudding selection includes chocolate praline mousse cake, and a strawberry and balsamic Eton mess, plus a selection of ice creams and British cheeses.
Before travelling Rob spent a year at the Felbridge Hotel and Spa, as the Crowne Plaza was then called, and was previously employed by Exclusive Hotels.