Anthony Malone

Blackpool born chef Anthony Malone discovered his love for all things culinary by experimenting and creating delicious dishes in the kitchen of his parent’s guesthouse. As soon as he was old enough he honed his skills right here on the Fylde Coast at Bispham College where he attained the highest possible qualifications in catering.

Anthony began carving out his illustrious career working in a number of Blackpool’s top hotels such as the Ruskin and the Hilton, and gaining vital cookery experience along the way. Following these successful stints, Anthony spread his wings and headed north to the world famous Lumley Castle, County Durham – the number one celebrity stop over in the North East.

During his time at Lumley Castle Anthony progressed through the ranks, starting as a junior chef de partie and working up to lofty position of senior sous chef, leading a team of 15 chefs. At Lumley Castle he found himself creating delectable dishes for numerous celebrities and dignitaries alike, which culminated in creating a fabulous feast for the wedding of the Crown Prince of Norway.

The next stop on Anthony’s gastronomic career path led him to the prestigious Cedar Court Hotel in Wakefield, Yorkshire’s largest independent hotelier, a position which allowed him to combine the skills required for catering for large scale conferences with developing mouth-watering a la carte menus.

After 2 1/2 successful years as second chef at Cedar Court he decided to return to his hometown and bring his considerable skills and talents to the award winning White Tower restaurant.

In his 10 years at the White Tower, Anthony has been instrumental in the restaurant winning numerous awards including the Hi-Life 2004 Best Fine Dining Award, Blackpool Tourism’s Restaurant of the Year for 2 years running and 3 top Les Routiers awards. He is relishing the opportunity to make his own mark on this famous restaurant.

Anthony’s distinctive cooking style of traditional Lancashire fare with a Mediterranean twist comes from his time spent travelling across Spain, during which time he immersed himself in both the culture and cuisine. This distinctive flavour runs throughout all of his sumptuous signature dishes. He harbours a great love for fresh Fylde Coast seafood and this again is reflected in many of his superbly crafted menus.

Anthony rates Anton Mossiman, one of the first ever TV chefs, as his biggest inspiration and one of the main reasons he took up cooking in the first place. He has great respect for any chefs who dare to be different and develop their own unique style of cooking.