James Close will open summer residency TERRA at Rockliffe Hall on June 13.
James, the former chef patron of the two Michelin-starred Raby Hunt, joined Rockliffe as culinary director in February 2024 to identify opportunities to strengthen the dining experiences at the five-star hotel.
His first residency is set to showcase his passion, creativity and skills to diners in an approachable way and is part of developing several culinary experiences at the resort.
“At Terra, we are cooking food that focuses on great ingredients and great flavours, both from near and far,” said James. “It’s a relaxed experience where guests can order a selection of plates from different sections of the menu, to share or not, and enjoy with a few glasses of interesting wine.”
James will source the best ingredients from across the UK and beyond to create dishes rooted in his experience, with a focus on intentional simplicity. The menu will be split into sections relating to size, offering guests the freedom to create their own dining story, which they can repeat or reinvent with each visit.
Guests will find plates including carabineros grilled over charcoal with garlic, wine, chilli, parsley enriched by the juice from the heads and served with a fresh-baked baguette – or a signature sushi selection combining Kabayaki eel, foie gras, purple shiso and wasabi. There will also be dishes for two, such as James’ take on Bouillabaisse with lobster, scallops and seabass – and 65-day aged sirloin cooked on the bone over charcoal with confit red peppers.
Wine will also be served with a similarly relaxed approach. Contemporary wines from around the world and some established old-world favourites will be available by the glass. A new wine table will take a central position in the 35-cover restaurant, which overlooks the estate, chilling and displaying bottles to inspire guests’ choices.
Bookings for TERRA can be made for Wednesday-Saturday from 6.30pm-8.30pm.
James will also open a brand-new restaurant in 2025, promising to take diners on a unique journey inspired by global gastronomy.
