As part of the multimillion-pound transformation of Rockliffe Hall, culinary director James Close and his wife Maria have announced details of six new dining and bar experiences at the resort.
In addition to ATLAS James & Maria Close – a 36-cover standalone restaurant currently under construction – the resort will include Rialto, an all-day Italian-American restaurant; Ro, a cocktail bar with Japanese influence; The Morning Room for afternoon tea; a boutique café in Café TERRA; and a sports bar food and drink concept for The Clubhouse at the resort’s golf course.
James, Maria and the team are focused on creating distinct venues that combine expertise and flavour-led experiences with sociable spaces that evolve across the day. The development of the culinary offering is taking place alongside the renovation of the resort’s Grade II-listed building, including the creation of new suites and redesigned communal areas, which will see Rockliffe Hall re-emerge as a world-class, gastronomy-focused, luxury destination in September 2026.
Rialto will form the beating social heart of Rockliffe Hall – a bright, spacious all-day restaurant for breakfast, lunch, spritz-soaked afternoons, and family-style evenings. With a concept and menus developed by James and Maria, the à la carte experience rooted in the easy warmth of Italian-American hospitality will evolve during the day with several sharing options, high-quality pasta dishes, and the craft and theatre of many dishes finished tableside. The wine list will feature handpicked Italian and young American wines.
Afternoons will buzz with the energy of Aperitivo with guests enjoying a selection of lighter drinks from 3-5pm – think seasonal spritzes with a garden-grown sprig of rosemary or a refreshing white bergamot drink combining Italicus, Suze and Cocchi Americano. These drinks will be served alongside a small selection of Rialto bites including sliced-to-order Parma ham, oysters over ice, and freshly baked focaccia with mortadella. For those preferring to retire to their room pre-dinner, a bespoke Negroni trolley will travel the corridors for cocktails made and served in-room.
Breakfast will deliver an extensive, five-star hotel experience with subtle nods to Rialto’s Italian-American identity – with dishes including Italian baked eggs and a Venetian bar offering fresh juices and fruit purees for made-to-order Bellinis, Tintorettos and Rossinis. Coffee will be supplied by local roasters Railtown, while dishes at breakfast and throughout the day will feature selected seasonal produce from Rockliffe Hall’s walled garden – overseen by head grower Ken Holland, whose expertise comes from a 20-year career working with some of the UK’s most respected chefs.
James said: “I’m really excited for Rialto to open as it is right at the heart of the resort and it changes throughout the day – from relaxed mornings to lively energy later. It’s the food you want to eat, the kind of food you keep coming back for. There’s a real Italian-American warmth to it, a bit of energy, a bit of indulgence. With the terrace on warmer days, it’s exactly where you’d want to be, sitting with a drink, soaking it all in.”
Rockliffe Hall’s new atmospheric and intimate cocktail bar, Ro, will explore craft, theatre and Japanese precision in a space that combines nighttime elegance with inspiration from the area’s industrial heritage. This heritage is also seen in its name – Ro – the Japanese word for furnace.
Developed by James and Maria, the concept will pair a concise menu of Izakaya-style dishes such as Wagyu Sando, Smashed Cucumbers, and Chicken Karaage with Togarashi Ranch dip and optional caviar – with signature creations alongside expertly executed cocktails. A bespoke vault will feature an exclusive selection of cocktails created to evoke nostalgia using rare and vintage spirits dating from the 1930s to the 1960s. This selection will be complemented by a curated list of Japanese whisky and sake.
Ro will be operated by its own dedicated team of mixologists, who will have access to a development kitchen and laboratory within the hotel for cocktail innovation.
In-room diners will also have the option to order movie night items including a special delivery selection from Ro.
James said: “I see Ro as a very cool, grown-up bar concept. Drinks that are intentional, not over-complicated, and that communicate confident craftsmanship and well-placed theatre in a relaxed atmosphere.”
The Morning Room sees head pastry chef Ashleigh Pitcher, working alongside James and Maria, create a refined British afternoon tea experience that balances tradition with modern techniques, accompanied by an extensive range of Champagnes, English sparkling wines and speciality teas.
The renovated Grade II-listed setting is elegant yet welcoming and comfortable, and guests can relax and celebrate in plush chairs while enjoying refined flavours, elegant presentation and thoughtful gluten-free options. Menus will subtly evolve throughout the year and reflect key celebrations.
Maria said: “I’m really looking forward to launching our afternoon tea. It stays true to tradition, but with Ashleigh’s talent and passion, and our attention to detail and obsession with creating engaging food concepts, it’s going to be an elegant experience executed at a really high standard. There will also be a children’s afternoon tea menu.”
The team will also continue to develop Café TERRA as a boutique café serving hotel guests, spa visitors and local regulars in the bright, airy space – and with to-go options.
An exceptional bakery section sees Maria draw on her extensive patisserie experience to expand the croissant offering from fresh plain croissants to changing signature expressions, and indulgent savories like croque monsieur. There will also be a high-quality coffee bar, fresh smoothies and juices, and nutrient-conscious dishes crafted with meticulous detail – including a classic Waldorf salad, light lobster rolls, and perfectly crisp schnitzels.
Maria said: “Café TERRA is such a joy because that’s one of the concepts that has come to life already and it’s a daily reminder for us that anything is possible. It’s a pleasure to see members and hotel guests alike enjoying it throughout the day. I can’t imagine a better place for a great cup of coffee and a fresh croissant.”
Overlooking Rockliffe Hall’s golf course, The Clubhouse continues as a relaxed setting for golf members and guests for breakfast, lunch and dinner. For the September reopening, a new culinary concept has been developed to create an elevated sports bar menu. Crowd-pleasing dishes like chicken wings, burgers and lobster rolls will be served alongside Indian-influenced options including Tandoori Jumbo Prawns, Chaat Puri, and the Tikka Masala-style House Curry. Further investment is planned after opening to update the décor, and the halfway house will also receive a culinary touch – with high-quality ingredients in bacon sandwiches, sausage rolls and more.
The 36-cover standalone restaurant, ATLAS James & Maria Close, will form the heart of the resort’s transformation into a world-class, gastronomy-focused destination. Led by James, the concept is shaped by the global flavours, emotions and traditions he and Maria have encountered on their travels.
The 584sqm pavilion restaurant pairs contemporary architectural lines with sweeping views across the estate. Guests begin in a dedicated Champagne and aperitif lounge – with a dedicated mixologist – before moving into a dining room centred around three open kitchen islands. Dishes arrive in curated sequences, opening with small tastes of James and Maria’s favourites from around the world and progressing to refined expressions rooted in specific locations – such as an oyster reflecting a visit to La Rochelle.
ATLAS also features a six-seat chef’s table, visible ageing fridges, a citrus fridge, and a floor-to-ceiling spice wall – all reinforcing the transparency and craft behind the culinary philosophy.
James and Maria are building a team of culinary and hospitality experts, which for ATLAS already includes Adam Molloy as executive chef, Shaun Hurrell as head chef, Jack Adams as restaurant director, and Manuel Ghezzi as head of wine. This expertise is also being sought across the resort, with recent hires including Lewis Hunter as general manager and Cameron Baxter as director of food & beverage.
