Interview with Richard Edwards
CrispWhiteSheets asked Richard Edwards, Head Chef at the Lords of the Manor in the Cotswolds to answer a few questions for The Hub.
CWS: At what age did you start taking cooking seriously, knowing you wanted to continue it as a career?
Richard: 14 – after work experience
CWS: Do you have a favourite dish that you can’t live without?
CWS: What’s your favourite childhood dish?
Richard: Mum’s macaroni cheese
CWS: Can you remember the best tip you were given as a child?
Richard: Don’t talk to strangers!
CWS: How do you keep your menus exciting and new? Where do you get inspiration from?
Richard: Simply follow the seasons and look outside the kitchen.
CWS: What’s the secret to seasoning and how do you please everyone?
Richard: Taste everything as you make it.
CWS: What’s the first thing you would teach a budding chef?
Richard: The importance of good knife skills
CWS: What’s the one thing that every successful chef should know?
Richard: I’m still finding out!
CWS: What sacrifices have you had to make in your life to become a great chef?
Richard: My social life. Every chef will tell you that!
CWS: Have you ever disagreed with a customer when they have returned a meal?
Richard: It may be that I disagree but NO, the customer is always right.
CWS: Can you remember a dish that you cooked better than anything else?
CWS: What’s the first dish you would teach a novice to make and why?
Richard: An omelette. Master the simple and rest will follow.
CWS: Would you ever consider having your own TV show?
Richard: It would have to pay very well!
CWS: What’s that magic line you have to cross to become a Michelin star chef?
Richard: There really is no magic line!
CWS: If you were to begin your career again would you do anything differently?
CWS: What are your ambitions for the future?
Richard: Enjoy cooking, be happy.
CWS: What do you love most about being a chef?
Richard: I simply love cooking.
CWS: What advice would you give to someone who wants to earn a Michelin star?
Richard: Don’t chase it. Please your guests and hopefully accolades will follow.
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