Richard Davies' cooking style can be described as modern British in that he applies modern techniques to quality British produce.

While this collection features some true British classics - such as Pork scratchings with apple sauce, or Roasted plum chutney - there are some fantastic dishes which take inspiration from further afield. His Portland crab recipe is enhanced with flavours of pineapple, coconut and cashew, while his autumnal Venison dish is served with truffle mash and a Parmesan crust.