the new 36-cover restaurant sits at the heart of the hotel’s thoughtful multimillion-pound transformation into a gastronomy-led, five-star luxury resort, launching this September.
The restaurant will offer an immersive chef-guided experience inspired by the places, flavours and experiences that have shaped James and Maria. It is designed to be a journey of discovery, where food becomes a way to share stories, spark curiosity, and create moments of genuine connection.
James Close, Culinary Director of Rockliffe, said: “As we approach the opening of ATLAS and Rockliffe, it is amazing to see our ideas become reality. We are incredibly grateful to have this opportunity to create a restaurant and resort where skill, craftsmanship, and passion are celebrated. There has been a lot of hard work by so many people behind the scenes, and we can’t wait to open the bookings, and the doors, so that guests can experience ATLAS.”
Diners are welcomed into ATLAS through its elegant bar with a thoughtfully chosen Champagne selection including Henri Giraud, Deutz, and Michel Gonet and a menu of unique globally and culinary inspired cocktails. The dining experience begins with a first taste in this space before moving into the restaurant where dishes arrive in a curated sequence.
The initial section sets the global scene with small expressions of James and Maria’s favourites from around the world including Asia, North and South America. The second section further demonstrates culinary craft and precision in highly refined dishes inspired by James and Maria’s personal experiences while travelling such as Japanese inspired Wagyu beef dish.
Careful consideration has gone into every detail of the experience. Not only what’s on the plate, but everything that surrounds it. Diners will find items from Christofle, Riedel, Hering Berlin, Giobagnara, J.L. Coquet chosen for their commitment to craftsmanship and design that mirrors the restaurant’s own.
The kitchen features three premium Molteni stoves, custom-crafted to James and Maria’s specification, and they are the first in the world with a waterfall-end design. They visited the Molteni workshop in Saint-Vallier in the south of France to see the combination of traditional artisanship and the latest cooking technology firsthand. A chef’s table for six diners runs parallel to the kitchen islands, giving an exclusive insight into the precision and craftsmanship taking place at each service.
Expertise and quality are also found in the wine offering at ATLAS, combining James and Maria’s passion for wine with the experience of the restaurant’s Head of Wine, Manuel Ghezzi (previously Head Sommelier at The Connaught for three years).
Diners will be able to choose from two wine pairings – one globally-inspired, and the other, a prestige offering influenced by chateaus and vineyards that James and Maria have visited. There will also be a non-alcoholic pairing and an extensive wine list, to mirror the restaurant’s global ethos with well-regarded old and new world wines alongside more contemporary unique expressions. Manuel’s expertise is matched in the kitchen and front of house with Adam Molloy as Executive Chef, Shaun Hurrell as Head Chef, and Jack Adams as Restaurant Director.
Designed as a contemporary addition to Rockliffe’s historic estate, the 584-square-metre pavilion will offer a sophisticated, modern space with the external design drawing inspiration from colonnaded architecture and materials that complement the Grade II-listed Hall. The restaurant space is framed by large glass windows, which offer views of the expansive grounds on one side and a thoughtfully landscaped area on the other. The interiors have been designed to feel luxurious with materials and colour palette that draw on the resort renovation’s design inspiration of the North East’s heritage, paired with international influences inspired by James and Maria’s travels.
Art is being curated across the resort, and ATLAS is no exception. Inspiration comes from memories and journeys in the places they have visited, featuring several specially commissioned pieces alongside a selection of existing artworks. Examples include impressive artworks by Carl Koch made from thousands of hand-cut tiles, table centres by Louisa Boyd, map-inspired sculptural wall art by Holly Clifford, a huge ceiling piece from Jade Mellor, a rock sculpture in the garden by Russ Coleman, as well as pieces from ceramicists.
In addition to ATLAS, James and Maria have developed five further distinctive dining and bar experiences. Rialto, an all-day Italian-American restaurant, forms the social heart of the resort, evolving from breakfast through Aperitivo-led afternoons to family-style evenings, with dishes often finished tableside and a wine list focused on Italian and young American producers. Ro is an intimate cocktail bar inspired by Japanese precision and industrial heritage, offering Izakaya-style snacks alongside rare spirits, vintage-led cocktails and Japanese whisky and sake. The Morning Room presents a refined Afternoon Tea experience created with Head Pastry Chef Ashleigh Pitcher, combining classic patisserie with modern technique and seasonal evolution.
Café TERRA is a boutique café and bakery serving hotel guests, spa visitors and locals throughout the day, with pastry-led viennoiserie, savoury classics and light seasonal dishes. The Clubhouse overlooks the championship golf course, offering an elevated sports bar concept with relaxed classics, globally influenced dishes and live sport.
The restaurant will open Wednesday to Saturday for dinner, and lunch on Sundays from December.
For more information, and to book a table, visit ATLAS James & Maria Close.
