Alan Bates

Chef Alan Bates' culinary philosophy at Henne Kirkeby Kro is a profound dedication to the immediate and abundant bounty of its vast 5,000 square meter kitchen garden. He asserts that the garden is the restaurant's "unique selling point" and is committed to allowing it to be the primary driver of the menu. This core ethos emphasizes hyper-locality and freshness, with produce harvested mere hours before service, ensuring that "the immediacy of the product is what makes the whole difference." He champions a refined, precise classic cuisine focused on delivering "pure, unadulterated flavor" and a clever use of spice and aromatics. Beyond the garden, Bates' ingredient sourcing extends to ethical and regional providers, including organic cows and lamb from nearby Varde Ådal, and fish from small fishing boats landing daily catches in Hvide Sande. While he incorporates select luxury ingredients such as N25 Kaluga caviar, they are always integrated within his overarching commitment to fresh, seasonal excellence. Bates' overarching vision is one of creative autonomy and a deep, enduring connection to his culinary environment. He aims to leave his own distinct mark on the Kro, allowing his imagination to be the sole limiting factor. He views his role as a "once-in-a-lifetime opportunity," where he can concentrate fully on his passion for cooking without the distractions of business. He envisions a long future, stating, "I can cook here for the next 20 years," working to elevate the culinary experience in collaboration with Paul Cunningham, and inviting guests into the heart of Henne's philosophy through a dynamic menu that celebrates every facet of the garden and kitchen. Chef Alan Bates' signature approach is characterized by a technically precise and refined classical culinary style, masterfully integrating a clever and thoughtful application of spices and aromatics. His dishes are a testament to his commitment to purity and intensity of flavor, directly derived from the hyper-fresh, immediate harvesting of ingredients from the Henne Kirkeby Kro garden. His plating is elegant and deliberate, designed to highlight the natural beauty and integrity of the core ingredients while introducing harmonious, sometimes surprising, complementary elements. He artfully balances sweet, savory, and acidic notes, alongside varied textures and temperatures, to create a sophisticated and memorable dining experience. Legendary signature dishes under his direction at Henne Kirkeby Kro include: * **Poached Danish Lobster**: A refreshing and refined dish featuring compressed melon, crystallized ginger, and a medley of sweet garden tomatoes. It is enhanced with tomato water infused with fermented melon juice, fresh Thai basil, and a fragrant basil oil, evoking the essence of "French-kissing Danish summer." * **Grilled Monkfish**: Served with a buttery crouton, razor clams, and an "intense" sauce Grenobloise (made with browned butter, capers, coriander stems, and pickled chili), finished with a foamy mussel stock infused with Noilly Prat and lemon peel. * **Poached Brill**: Accompanied by tender garden broccolini, delicate elderflower, and a rich champagne beurre blanc, crowned with caviar. * **N25 Kaluga Caviar Crumpet**: A luxurious yet understated offering presented atop a fluffy crumpet with a slice of cold butter, lemon zest, and a side of crème fraîche.

Career

• Chef at Multiple restaurants, England
• Chef at Henne Kirkeby Kro, Henne, Denmark
• Head Chef at Henne Kirkeby Kro, Henne, Denmark

Mentored by Paul Cunningham.