Chef & StaffOUR TEAM






OurPHILOSOPHY


At The Chophouse Braintree, we want high-quality, seasonal food to be accessible to everyone. Though we dare to be different and create new experiences with our menu, we understand the importance of classic British food. Whether it’s sausage and mash, or something a little more exotic, The Chophouse is dedicated to providing an unforgettable meal you won’t quickly forget.

All of our dishes are created in-house, allowing us to cater to the dietary requirements of each and every diner. Impeccably cooked and seasoned, we pull out all the stops to create a classic dining experience for every visitor. We aim to break down the barriers that often exist between chef and customer, and our chefs pride themselves on doing whatever they can to ensure your needs are being met.

We value seasonality and adapt our menu every 6 – 8 weeks. This reflects our passion for locally produced ingredients and helps us to continually challenge our chefs and excite our diners. 100% of our meat is sourced within a 30-mile radius, and we regularly visit our suppliers to ensure both quality and ethics are maintained. In short, we care about what we serve, and where it has come from. We believe this reflects in the quality and seasonality of our menus.

Crucially, we believe that great food deserves outstanding wine. Our exclusive wine list includes unusual grape varieties and blends from small, dedicated producers. This perfectly complements our house list, which alone has over 50 bottles to choose from. Exceptional food and extraordinary wine; the perfect combination.



The HistoryOF THE CHOPHOUSE


A Chophouse is more than just a restaurant or pub; it’s a British Institution dating back to the late 17th century.

Chophouses were exclusive places where businessmen conducted their affairs, with hearty platefuls of food, usually grilled, washed down with fine wines or well-kept local beers.

This traditional style of cooking was maintained in chophouses until the late 19th century. At this point, with the world growing smaller, influences from overseas began to bring exciting new styles of cooking and cuisine to British shores. Restaurants evolved and chophouses lost their popularity…

It isn’t until the 1800’s that our story truly begins. Originally operated as a home for ‘wayward women’, and later as a haberdashery, our building first served as an eating establishment in 1982. In the years that followed, she played host to many owners, each with their own unique vision.

She became The Chophouse Braintree in 2015. By embracing the peculiarity and beauty of the building, as well as taking advantage of the exceptional local produce on offer, we have been able to take the essence of the chophouse and give it new life.

We believe in delivering great food, exceptional wines, and warm, attentive customer service. Our building, with all she has seen and experienced, is the perfect setting in which this can be achieved. By creating a relaxed, comfortable atmosphere in which to dine, our aim is to combine traditional chophouse values with contemporary, flavoursome foods, to create more than just a meal.



MeetOUR CHEF


Richard

HEAD CHEF

Richard’s early inspiration came from his grandmother, whom he cooked with whilst his mum was at work. At 12, Richard helped as a kitchen porter in Castle Hedingham. Even at this early age, he knew that this was where he was meant to be.

After leaving school, he naturally went on to catering college, spending three years studying and working his first official job as a Saturday butcher boy. When he left college, he went to work at the De Vere Arms in Earles Colne, a fine dining French restaurant already running at a two-rosette standard. From there, Rich worked as part of Jamie Oliver's 15 group, where he learnt to cherish fresh ingredients and to maximise flavour.

Richard’s next role took him to the White Hart in Coggeshall, where he became Sous Chef and a significant part of the team who won back their rosette. At 25, Richard started touring, and by his own admission truly learnt his trade. His first tour was with Rod Stewart, whom he travelled will across the UK and Europe. He followed the same route with celebrities such as Dynamo, Katy Perry, Madonna and Eric Clapton. The focus was always on fresh, seasonal produce from around the world. This gave him a huge depth of knowledge.

Leaving the road behind him, Rich then started a family and decided to settle down. When meeting Rob, the owner of The Chophouse Braintree, Rich found a kindred spirit and saw the potential the restaurant held. Soon after he joined the team, and success has followed.