Hailing from Coventry in the UK. Richard has Spent the past 5 winters here in the 3 Valleys. Creating menus for clients from the best Courchevel 1850 has to offer to rustic chalets in Saint Martin de Belleville. Previous to this he managed the kitchen for an award winning beach lodge on the shores of Lake Malawi earning the highest accolade of Best African Safari Dining Experience.
Working in a variety of cuisines from classic French bistro to Middle Eastern styles. Richard believes adaptability is the key to designing the perfect menu for his clients. Vegan and vegetarian cuisine are also a speciality he likes to work with. Always working with sustainability and seasonality at the core to the menu planning.
Away from the kitchen snowboarding is a passion for this chef.
Asian - Middle Eastern - Classic French
Bavette cooked in Harissa Oil, Confit Celeriac, Chermoula, Pumpkin Seed Dukkah
Dinner Parties, catered holiday packages, bespoke event and vacation catering
Beaufort Beignets - Fig Jam
Muhammara in Basil Leaf
Compte and Sesame Crisp - Olive
Medjool Date - Mint - Pistachio
Dinner Party Menus
Cardamom and Coconut broth - Mango Sambal
Slow roasted Pork Belly
Orange and toasted Fennel jus - Caramelised winter Veg - Wasabi Pomme Purée
Burnt Butter Treacle Tart
Blood Orange and Basil Ice Cream
Hazelnut and Basil Involtini
Smoked Garlic Labneh - Roasted Fig- Soy and Tahini dressed Rocket
Matured Bavette of Beef
Carrot and Ginger Purée
Baby Rosemary Fondants - Gremolata
Carrot and date Bread
Whey and Lime Sorbet - Spiced Pineapple Jam