Less than one year after securing a Michelin star for Tassili, Richard Allen has won The Graft Guild of Chefs, Restaurant Chef of the Year award.

Since starting with The Grand Jersey in 2007, Richard has developed a reputation for innovative food using the best of local ingredients which has also helped the restaurant achieve its third AA rosette.

Richard said: “I am thrilled to have been recognised by the Craft Guild of Chefs; these really are prestigious awards. To be shortlisted was fantastic but to win is amazing.”

Typical dishes in Tassili include Jersey scallops, served with apple and vanilla purée and an eel doughnut; pigeon with roasted foie gras, crispy black pudding and truffles or cheese cake with liquorice jelly, braised pineapple and Jersey yoghurt.

The Craft Guild of Chefs is the UK’s largest chefs’ association, established in 1965 as The Cookery and Food Asociation Guild.

Before Tassili, Richard was head chef at the Cavendish Restaurant, Bath, and has previously worked with Michel Roux Junior.

Richard said: “I have had a fabulous 12 months, securing my first Michelin star, making it onto the Debrett’s People of Today list and overseeing the recent refurbishment of Tassili at Grand Jersey.  This award really is the icing on the cake.”

Tassili is one of the fine dining restaurants featured in The Good Taste Guide: Jersey. For more information on Tassili see http://www.grandjersey.com