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The Chef's Table
3:51pm Thursday 12th April 2012 in Eating Out Reviews
This week, it’s the turn of Richard Duckworth, 57, head chef at the Hilton Hotel. He is also the cluster head chef for Hilton hotels in the South West, which involves master classes and apprenticeships.
Tel: 01793 881777
1. When did you first take an interest in cooking, and when did you decide you wanted to become a chef?
The interest came from watching my mother cook when I was a child using fresh ingredients that we grew. I decided that I wanted to be a chef when I was 14 – my parents always took me to London and I saw a lot of the restaurants there and knew that was what I wanted to do. I have achieved rosettes in many establishments, including my own restaurant. I learned my skills from working in several countries including USA, Caribbean, Germany, Holland, Belgium and more.
2. Where did you do your training?
I started my training with Grand Metropolitan Hotels while studying as a chef at Westminster & Slough University.
3. How would you describe the style of food served in your restaurant?
The Larder Restaurant offers fresh seasonal British food with a modern twist.
4. Do you have a signature dish? If so, what?
Warm tartlet of leek and quails eggs served with a hollandaise sauce. It’s definitely worth visiting – just to try this dish!
5. What would you order from your own menu?
I wouldn’t be able to decide… I am very proud of my menu and all the items on it
6. Your favourite vegetable, and why?
Jerusalem Artichoke and wild garlic. I love artichoke for its delicate flavour, and the wild garlic because, when I’m picking it, I know that spring is finally on its way.
7. And favourite dessert?
Painters palate of sorbet.
8. Do you cook a lot at home?
What sort of food? Me and my wife love to cook at home, and no one is the boss! We like to be as creative as we can, especially using ingredients from our own garden.
9. Where else locally do you like to eat?
Anywhere that cooks with honesty. I love simple food and fine dining.
10. Why should people come to The Hilton?
We offer value for money, fresh simple food in a contemporary environment.
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