Richard Davies
Richard Davies
Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.
At school, Richard Davies was asked what he would like to do instead of education. As he had been working part-time in a kitchen, he said that he would like to do more cooking, prompting the headmaster to secure him a permanent work placement at the restaurant.
After earning his spurs in a host of Wales’ finest country house hotels, the Welsh-born chef moved to London to work for Gordon Ramsay at his three-Michelin-starred restaurant in Chelsea, where he rose from demi-chef to chef de partie.
Furthering his experience at the Vineyard at Stockcross and staging at legendary Californian restaurant The French Laundry, Richard was handed his first head chef role at Sawyards Restaurant in Storrington, winning a Michelin star five months into his tenure – at the age of twenty-five – and earning recognition from the Egon Ronay Guide before the restaurant was forced to close suddenly.
After that Richard became synonymous with Wiltshire’s Manor House, taking over in 2007 and winning a Michelin star in 2009. Frequent diners commented on the steady progress of the restaurant year after year, thanks to Richard's determination to constantly improve his food.
In 2017, Richard moved to The Conservatory at Calcot Manor, a beautiful country house hotel in the Cotswolds. Here, he continues to serve incredible examples of British food, with a hefty dose of French influences.
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.
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