Simon Arkless

Simon Arkless

Born: 

Hartlepool, England. 

History: 

I was born in N.E England in 1968 and began cooking in 1984. 

1984-87: various restaurants around Northern England.
1987-89: Mccoy restaurant in North Yorkshire.
1990-92: Bibendum restaurant in London.
1992-96: 5th floor restaurant at Harvey Nichols as a Sous Chef.
1996-2002: Oxo tower restaurant, owned by Harvey Nichols as a Head Chef.
2003-5: The Elbow Room, Melbourne as Head Chef/ Owner.
2005-9: Comme Melbourne as Head Chef.
2009-10: Match Bar and Grill, Melbourne as Head Chef.
2010-12: Chester White, Hawthorn as Head Chef/ Owner.
2012-present: The Terrace at All Saints Estate as Head Chef. 

Have you always wanted to be a Chef? 

The reason I became a Chef was because I failed my math “O” levels to get into a hotel management course. I was offered a place on the general catering course instead and quickly found out that the kitchen was a much more fun, interesting and exciting place for a 16-year-old to be (that was 30 years ago now!) 

How would you define your style? 

Ingredient driven, European technique. 

What is your feature flavour these days? 

Too many to list, but generally European leaning. 

Obsessive compulsive about? 

Leeds United Football Club. 

Your greatest culinary inspirations/influences: 

Simon Hopkinson (Head Chef/ Owner at Bibendum, South Kensington, London). 

What do you love about this business? 

The people. 

An ingredient you can’t live without? 

Salt. 

Most ‘eyebrow raising’ menu item? 

Lamprey (eel like fish with sucker like mouths which date back to pre-historic times) at Bibendum in 1992.


The Terrace Restaurant

The Terrace Restaurant

Located at All Saints Estate’s 19th Century castle is The Terrace Restaurant, positioned to soak up the best of valley views in graceful style. With a spacious setting housed under a large marquee, diners enjoy all-weather alfresco dining complemented by a sense of tranquillity from uninterrupted views, across manicured gardens and sweeping vineyards. Choose to indulge in either two or three course a la carte dining, with alluring dishes created from high quality local produce in harmony with the Estate’s award-winning wines. Opt for mouth-watering tastes and rich textures in an ever-evolving menu that changes weekly and may include dishes like herbed potato gnocchi with heirloom tomatoes, fior di burrata and pesto, or roast All Saints Estate lamb leg, tahini and yoghurt dressing.

Read more


More Chefs