Chef Ruaidhri Bradburn
Chef At Home in Basingstoke
Get to know me better
Passionate about food, using quality ingredients to create bold flavours.
I'm a professional chef with 20 years experience. I started my career working for Mickeal Weiss and Coq D'Argent. After years working there I continued cooking classical French food at boundary hotel in Shoreditch with the Terrance and Corán group. In subsequent years I took a role at Newman street tavern where I worked with Peter Weadon in a wonderful nose to tale Restaurant. I finished my time in London working at Quaglinos as a senior sous chef for several years. I took
My first head chef role was at the anchor inn in lower Froyle a two rosette hotel. I'm currently working at dill. A modern brunch eatery in Hampshire where I focus on local produce and bold flavours.
More about me
For me, cooking is...
My passion and my life. I enjoy creating new di
I learned to cook at...
Southdowns culinary college. Coq D,Argent
A cooking secret...
Using simple ingredients to create elegant and delicious dishes with big flavour.
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