So Lo Michelin Restaurant
Tim Allen was born and raised in Huddersfield, West Yorkshire. Cooking and a career in hospitality were never initially on Allen’s agenda. His ambitions included becoming a forestry ranger or an environmental scientist. Growing up in the Pennines meant Allen developed a real love of nature and the outdoors. He converted half of his parents back garden into a vegetable and herb patch and went on to work in a slaughterhouse and then a dairy.
Allen successfully studied for his A Levels in Physical Geography and Environmental science and his connection for the use of the land and the outdoors grew. Earning money to pay for college working in kitchens however brought about the itch to cook. Allen’s career began in the humblest of positions as kitchen porter at the Three Owls at Kirkburton. He then progressed onto commis and chef de partis at two of Leeds most prominent restaurants at the time, Michelin starred Pool Court at 42 and Rascasse.
Making the move south, Allen went to work at Studley Priory in Oxford. This was followed by a move to John Burton Race’s L’Ortolan, near Reading. It was to prove pivotal in Allen’s development and when John Burton Race at the Landmark Hotel opened in 2000, he was offered the role of senior sous chef there. A brief move to Cambridge and Midsummer House followed, prior to rekindling a relationship forged at JBR with Martin Burge. They went on to open the iconic Whatley Manor near Malmesbury. Seven successful years as head chef under the mentorship of Burge followed, giving Allen the confidence and ability to further develop and grow his career. London then came calling and Allen was appointed as Chef Patron of Launceston Place in South Kensington, where he was awarded his first Michelin Star in 2012 and the first ever Star for the venue.
For family reasons, Allen found himself back in the Cotswolds in 2015, in the picturesque village of Kingham. Here began a 2-year residence at Carole Bamford’s Wild Rabbit. Success soon followed at this Michelin Pub of the Year when Allen achieved the venue’s only ever Michelin Star and a place in the Top 50 Gastropubs in the same year.
Allen aspired to open a restaurant he could make his own and went on to become a partner in Tim Allen’s Flitch of bacon in Essex, achieving Essex’s only Michelin star in 25 years.
Now finally after a great career it’s time for Allen to realise the dream, He’s achieved accolades in all he major guides, featured in the Top 50 Gastropubs and the Top 100 Restaurants, had TV appearances, achieved successful reviews and great newspaper and magazine coverage. Now with the opening of Allen’s first truly solo venture in the village of Aughton in West Lancashire, finally Sōlō is born.
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