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.