[al-ee-uh m] noun
1. any bulbous plant belonging to the genus Allium, of the amaryllis family, having an onion odour and flowers in a round cluster, including the onion, leek, shallot, garlic, and chive.
2. Modern Dining and Bar with Rooms that has many 'layers' to it, located in the picturesque village of Tattenhall, just outside of Chester, Cheshire.
Allium by Mark Ellis is located within a beautifully restored 19th century town house, that later became the village shop named 'Beehive Stores' and was the centre of activity in the village for many years. We try to recapture some of that bustling spirit in all that we do.
The Lounge area is situated in the same place as in the original house and still has the same traditional fire place and is a comfotable and cosy space, perfect for serving our luxurious afternoon tea and light lunches.
Our main dining room was created in the newer part of the building, but holds just as much character, retaining some of its original features such as the shop bay windows, that are complemented by some contemporary touches including artworks by Mark's friend, acclaimed artist Joseph Venning and it is where we serve dinner in the evening. We have options for casual dining with individually priced dishes so you can eat as much or as little as you like or Mark's popular multi course menu we call 'Experience', that can be complemented with wine pairings for each course, allowing you to sit back and truly enjoy Mark's vision for a complete dining experience. Week days allow us to treat you with some cracking offers such as our 'Celebration of Steak'- A steak on our lava stone with half a bottle of wine for £20 or our 6 course Experience menu for £35 every Wednesday and Thursday
Our well stocked bar is brimming with over 25 artisan gins, vodkas, rums, whiskys and cognac as well as classic aperitif and digestif options, wines, prosecco and Champagnes, beers and locally brewed ales. It provides an excellent venue for a pre-meal drink or a place to relax and unwind after dinner to complete your evening.
We are pleased to have developed the redundant space behind the property into our very own Kitchen Garden growing our own herbs, fruit and vegetables. We collect rainwater and compost all of our waste. We even keep bees!
We have worked closely with a lot of local suppliers, producers and artisan suppliers to source ingredients we cant grow for ourselves and to bring a real sense of community to Allium- our sign was crafted by the talented blacksmith and artist in metal Andy Smith who's forge is located on the edge of Tattenhall and some of his work has been represented in our massive mural created by local artist Joseph Venning is always a talking point with guests.
"... timing is everything"
With over twenty years’ experience cooking, Mark began his career as most chefs do, washing pots and making sandwiches in a local restaurant in his home town of Parkgate on the Wirral, whilst still at school and then later through college. Since those humble beginning’s Mark has worked with and trained under some of the biggest names in the industry, notably his mentor Simon Radley of the AA five red star and Michelin starred Chester Grosvenor Hotel and Spa where he spent five years, eventually becoming Sous Chef. It was here his culinary education really began, learning both classical French and modern cookery under Simon’s tutelage, and absorbed his methods of refinement, imagination, and tongue in cheek humour that are often reflected in Marks dishes to this day. After experiencing the best Cheshire had to offer, his next step was to embark on a culinary tour of the UK as a stagier in the finest kitchens in the country, in particular London, taking with him the best elements of them. He then returned to his roots in Cheshire to further perfect his techniques first as Head Chef at Rowton Hall Hotel and then as a freelance chef running various hotel and restaurant kitchens and private catering for events for up to 2000 people and often for politicians, and celebrities.
His sympathetic and intelligent use of great ingredients and constant search for perfection and his precise cookery techniques, has earned him 3 AA Rosettes at Peckforton Castle where he spent the last 9 years.
Mark is considered an authority in modern cooking techniques, and an ambassador for quality produce and can often be seen at cookery demonstrations and food festivals in and around Cheshire passing on knowledge and skills with contagious enthusiasm and passion.
After two successful recent appearances on the popular BBC program Great British Menu, first being mentored by Daniel Clifford, then a year later by Sat Bains, Mark is considered one of the industry’s rising stars.