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Classically trained chef Richard Phillips is chef/patron at Thackerays, which won a Michelin star in its first year. His modern French cuisine uses local British produce with truly sophisticated results.
Richard Phillips is the chef/patron of Thackeray's restaurant in Tunbridge Wells, which gained a Michelin star in its first year.
He started his award-winning food career under the wing of Albert and Michel Roux, who he then worked for in Courchevel, France, at their restaurant.
From here, Richard moved to the Marco Pierre White empire, where her looked after several of the top London restaurants. Before branching out on his own, Richard was asked to front the kitchens (as Executive Chef) of the Schrager hotel group, putting together teams in both The Sanderson Hotel and St Martin's Lane Hotel.
He is also a partner in two other food ventures, the fine dining restaurant Hengist in Aylesford and The Plough gastro pub in Amersham.
He describes his food as: "Modern French cuisine, producing unique dishes with complimenting flavours, textures and colours. I believe in adhering to traditional culinary techniques while modernising the execution and sometimes introducing the unexpected."
Richard Phillips was one of three guest judges on ITV's food series Too Many Cooks and can be seen regularly on Daily Cooks, Saturday Cooks and UKFood's Great Food Live.... Read more.