Richard, we can't wait for you to visit the vineyards this October. For those who don't know your food style, can you describe your philosophy?
Proper country food. We take wild foods and elevate them.
What’s your favourite British seasonal ingredient to cook with?
I love grouse the season; it begins the week before my birthday so I often have it as a birthday supper, you can’t beat the aroma of heather that fills the room as you cook the birds.
In your downtime, what’s your favourite ‘quick and easy’ thing to eat?
When I was younger, I worked with Italians for seven years, so quick, simple salads or pasta with seasonal ingredients are always a go-to.
Money no object, which other chef’s table would you like to dine at?
Brae in Australia. The food looks delicious, and I love the ethos the restaurant has with growing a lot of its own produce.
What’s your approach when it comes to food and wine matching?
I let Solanche do her thing. We’ve been working together as a couple for a long time and she has a great understanding of my dishes and favourite flavour combinations. And I know some of the dishes are quite hard to match, too.
Why do you think English wine is so food-friendly?
I’ve loved watching and tasting the English wine journey over the last 20 years. I feel that it’s so food-friendly due to our cool climate which allows grapes to become complex with lots of interesting notes. This makes the wines incredibly versatile to pair with food.
Have you got a favourite Gusbourne cuvée or food/wine pairing?
We have been serving Gusbourne Brut Reserve since we opened in Whatcote (Warwickshire), and it is our favourite glass of fizz… it's unusual for a week or two to pass without me raising a glass with Solanche.
Tell us about the best thing you’ve eaten recently, and what was in your glass alongside…
The best thing I've eaten recently was at Quique Dacosta in Spain a great meal with good friends my favourite course was a paté en croute snack with a duck liver centre and it was paired with a nice glass of their signature Cava.
What should we most look forward to about your Gusbourne Chef Series event? (A star dish, ingredient or food/wine combo? Or something else?)
We love to showcase our wild larder with dishes featuring the best that each season has to offer, be that excellent venison shot within a mile of our pub, the Royal Oak, to grouse from the Yorkshire moors alongside foraged berries and wild herbs.
You're warmly invited to join us in the vineyards for Richard and Solanche's Chef Series dinner on Friday 25th October. Tickets are available here.
