Alan O'Kane - Head Chef

Alan O'Kane cropped

Alan O’Kane

Alan’s early career years were spent in London, initially at The Savoy, and later at The Capital, where his classical culinary skills were honed. He is very well known in his native North East, where he owned two businesses, The Angel of Corbridge, which was completely transformed during his 5 years there, as well as Sidney’s at Tynemouth. Subsequent roles at high calibre restaurants have included The Fisherman’s Lodge at Jesmond Dene, Wynyard Hall, Gilpin Lodge and Foxhills Country Club, Surrey.

Alan’s style of cooking and professional experience complements The Black Swan’s 3AA rosette restaurant, as he has achieved this same standard of excellence at Wynyard Hall and Gilpin Lodge. Other accolades include Michelin’s Bib gourmand at several establishments, Small North East Hotel of the Year (La Route Guide) and voted ‘Top Coastal Restaurant’ in The Times and The Observer two years running at Sidney’s.

Alan’s individual style is essentially Classical/Modern British; simplicity is key, a discerning choice of only a few sensational ingredients with bold flavour combinations.

With this style of cooking, attention to detail and quality is paramount. When sourcing suppliers, Alan’s passion for quality, local provenance along with a detailed knowledge of farming methods and artisan producers is evident.

When not working, shooting is one of Alan’s hobbies, so the move back to the North East and this hotel surrounded by some of the country’s finest moors is certainly a good move.