Starting his career in rosette restaurants and hotels across the West Country, Richard went on to become a college lecturer in cookery and catering, a position in which he worked with people with complex needs. Building on this experience, he then ran activities provisions for two autism centres operated by the National Autistic Society, roles which involved extensive cooking and nutrition demonstrations.
Working as Chef Team Leader at St Georges, Richard devises and cooks a variety of nutritious and appetising menus to meet all residents’ dietary needs. This resident-led approach is enhanced by informal feedback and resident meetings, as well as input from staff. Flexibility and adaptability are key to ensuring the provision of alternative options for residents.
Championing fresh, local produce, Richard and his team work closely with local suppliers to source the best quality, traceable ingredients. Enabled by St Georges’ household operational model, with individual kitchens shared by small household groups, Richard also organises and delivers live cooking demonstrations.