Richard Phillips started his career with Albert and Michel Roux as a young commis chef at Le Gavroche in London. Richard went on to work at Le Soufflé restaurant at London's Intercontinental Hotel and then for Marco Pierre White, overseeing the kitchens of such restaurants as The Oak Room and The Mirabelle, both in central London.
Richard also had a stint with the Schrager hotel group in London, putting together teams in both the Sanderson hotel and St Martin's Lane hotel, the first hotels opened by this group outside the US. He is co-owner of the Michelin-starred restaurant Thackeray's in Tunbridge Wells.
Image copyright: Louise Page
See all recipes by Richard Phillips (130)
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