At 21, Richard was promoted which was absolutely unheard of at the time. He was in charge of the meat and sauces section which he made sure was perfect, and at 27 he was promoted again and he managed seven people. He learnt it is important working as a team as opposed to working individually.
They catered “top notch”, smart, french-type food and Richard had flexibility with his menu, so much so that it was updated every two weeks. This was because it was printed inhouse unlike other restaurants at the time. An advocate for plastic bag cooking, which is “bashing” turbot, garlic, and lemon in a bag and then frying it, he always had the edge while others were catching up.
He would still buy English papers for the food news, and it was obvious that there was a food revolution taking place in Britain, and he was very much part of it, he told t5m.
