Richard grew up in this area of Cumbria and has a deep understanding of the seasons, wild foods and the produce that grows here from his childhood spent out shooting in the woods, fishing on the river Eden and looking after his own rare breed chickens which now roam freely at Askham Hall. Having developed a passion for cooking at a young age, he spent 12 years working away from the area honing his skills and developing his cooking style.
He spent 4 years working with equally renowned chefs John Burton Race and Anthony Demetre In London. With a further 2 years in France, as well as having various placements around the world including a stint at NOMA in Copenhagen and also with the famous 3 Michelin star French chef Marc Veyrat in Annecy who specialises in mountain plants and herbs.
Richard has gone on to refine his style. Since returning to his roots in Cumbria and now settled in Askham, he has rediscovered his connection with the ingredients he grew up with. He utilises the techniques he learnt on his journeys and brings out new interpretations on the way ingredients are used. Richard has been head chef at Askham Hall since we opened, he works closely with the gardening team to continuously develop and extend the kitchen gardens at Askham Hall to grow the wide range of seasonal produce we use in our menus. Richard was awarded his first Michelin star in 2019 where he received praise for his “innate understanding” of how to use the “fantastic produce” on Askham’s doorstep.
