Get to know Richard Walker, Fawsley Hall Hotel's Head Chef
I never intended to be a chef. I was studying electrical engineering at college whilst pot washing part-time at a local hotel. One night the chefs got me plating up the desserts during service. I found I enjoyed being in the kitchen and I could keep up with the checks as they came on. The head chef offered me a full-time position and enrolled me in college on a day release basis to gain my qualifications. My engineering course wasn’t going too great so I thought I would give catering a try… I didn’t know how to fry an egg or what a new potato was!
Duncan Poyser, my Head Chef at Flitwick manor, has been very inspirational throughout my career. He introduced me to a new level of cooking and his one to one mentoring instilled in me a passion to train others. Also, on two occasions I have had the opportunity to work in the kitchens at The Ritz Hotel in London. The Executive Chef John Williams started his career in a three-star hotel and has gone on to build what is now a hugely respected reputation for both himself and the hotel.
My favourite meal is a Sunday roast with family. The Autumn season brings a few of my favourite ingredients like wild mushrooms, root vegetables & slow-cooked meats to the table.
I am a keen cyclist in my spare time and recently took part in Team Handpicked London to Paris Bike ride for the Springboard Charity.
