Richard Davies

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Though Richard resists easy labels, his cuisine is probably most accurately described as modern British; applying contemporary technique to primarily British ingredients. Dishes often feature a prime meat or fish component – sometimes both – manipulated into a couple of guises and served with some unexpected and often worldly accompaniments. Think Old Spot pork with braised cheek, pickled white cabbage, carrot purée and five spice.

His past successes allowed him to compete on BBC’s Great British Menu in 2013, getting through to the final banquet for his strawberries and cream dessert.