February 8, 2013
Richard Davies, executive chef of Michelin-starred The Bybrook restaurant at The Manor House Hotel, talks about starting out in the industry and this year’s Great British Menu
How did you start out in the food and drink industry?
I was 14 when I started washing up at the local hotel for some pocket money and fell in love with the kitchen environment.
Who inspired you?
Every chef that I have worked with has inspired me in one way or another.
What’s your favourite ingredient?
Tough one, but would have to say salt.
What’s your signature dish?
I tend not to have signature dishes as we try to evolve the dishes as opposed to keeping or repeating the same dishes.
What would you never eat again?
Deep fried mars bars!
Can you recommend a great West Country restaurant?
The Fox in Broughton Gifford does a fantastic Sunday lunch.
What’s your main tip for young chefs just starting out in the industry?
It’s hard work, either give it everything or go home!
Who are you up against on the Great British Menu?
What’s the atmosphere like on set?
It’s a very intense environment, you are cooking against top chefs with a veteran chef watching your every move. Oh, and the small matter of cameras covering every angle!
When will you appear on the Great British Menu?
March 18-22, and the following week if I make the finals…
The Manor House Hotel, Castle Combe, near Bath, Wiltshire, SN14 7HR.
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