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rob

Rob Palmer, Peel’s Head Chef

At the age of 27 Rob Palmer took the helm of the Peel’s kitchen, and within three months it won its third AA rosette. Now, just two years later, he sits with a Michelin star and four AA rosettes under his belt. His food is modern, but cooked with classical flavours and textures. He uses ingredients that people can recognise, focusing on three key flavours per dish. When asked what his top cooking tip is, he succinctly states ‘salt’.

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