Passionate about food, chef Daniel Hall talks positively about his plans for winning awards. "Some people don't believe in them, but I'm keen for us to get some rosettes up on the wall here at The Radcliffe Arms. A few awards will prove the wealth of our culinary creativity."
Daniel was trained in high-end restaurants in New Zealand before taking courses in advanced cookery - patisserie and ice sculptures "just because I wanted to know what it was all about."
Having added to his skills, Daniel became Head Chef at restaurants across New Zealand and Australia. Then he moved to the UK, with seasons in Spain and France thrown in and experience gained as personal chef and heading up busy kitchens.
All that experience has made Daniel the chef he is today and The Radcliffe Arms is home now to his unpretentious but high-end gastro-pub menu.
"My specialities lie in game and sea food dishes and I rely on outstanding suppliers to deliver the very best fresh ingredients," he said.
"Our customers won't get bored and certainly the two weeks since I arrived, we've seen a lot of empty plates coming back. One day they can enjoy delicious monkfish and they know there'll be something new and interesting on offer next week - it's all about culinary excellence and we'll be delivering consistently great food."
Find out more here: http://radcliffearms.com/
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Member since: 31st May 2012
Writer and sax player. Brought up in Hitchin and - apart from uni and some ensuing madness of life in London - I've always lived here.