Chef Richard Richard
Chef At Home in Bidford-on-Avon
Get to know me better
A very experienced all round Chef - Having worked all over the UK and with many different influences for over 40 years
I am a Professional Chef with over 40 years of experience in hospitality
I trained at Southdowns Catering College near Portsmouth and after qualifying I joined the Team at four red star Atheneum Hotel in Piccadilly, London under mentorship of Derek Fuller and David Marshall.
After a couple of years I moved to the Randolph hotel in Oxford under Executive Chef Andrew Shaw then Douglas Pestell
Over the years I have got to work with some many great chefs – Raymond Blanc, John Campbell, Alex Howard, Brian Turner to name a few
I started my first head chef position at the Shakespeare hotel in Stratford Upon Avon
Where I set about building my reputation – we gained 2 rosettes within 3 years and then I moved to the Carlton hotel in Bournemouth as regional executive head chef overseeing the 4 red star, 2 rosette, Carlton Hotel, The East over Cliff, The Durlston Court and The Anglo Swiss hotels.
I moved to Hand Picked Hotels and headed up the brigade at Chilston park, overseeing Brands Hatch place, then moved to Hand Picked flagship hotel Nutfield Priory.
When I left there I went to the Berystede Hotel, Ascot and finally moved back to Stratford upon Avon to be regional exec chef based at the Alvestion Manor, but overseeing the Shakespeare, The Swans Nest, The De Montfort, and Brandon Hall hotels.
I set up my Consultancy and events company in 2004 and have been cooking for clients all over the country every since.
We have worked with Microsoft, Astra Zeneca, Bluehat, Royal Bank of Scotland group amongst others.

More about me
For me, cooking is...
Joy, fun and where I am happy
I learned to cook at...
Home, under my mothers watchful eyes
A cooking secret...
Working with the best and freshest ingredients I can buy from as local as and seasonal as possible





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