The Man Behind Side Dish

Who are you?

Hi, my name is Richard, I'm 32 years old, and have been in and out of the cooking environment for around 6 years.

Walk us through your career path..

I started at a national chain then went on to a couple of well established restaurants in Nottingham. I had to make a decision when the last restaurant I was working at went into administration so I decided to take a career change and become a gardener, as I also enjoy gardening in my spare time. I always planned on going back to the kitchen at some point in my life but I had 2 beautiful children and I felt the working pattern wouldn't suit my family life. So now I'm cooking from home, creating and building up Side Dish.

Why did you become a chef?

I love working with food, finding new combinations and finding out what different foods work well together. I like to create dishes that represent my character and the type of chef and person I am.

Favourite chef?

Theres obviously the well known chefs like Gordon Ramsey, Rick Stein and Heston Blumenthal who I enjoy to watch, but my favourite chef might not be as well known as he's not always on the telly. It's the Spanish chef, Ferran Adrià. What he does with food, while also adding science to it, is phenomenal and it is amazing to see him work.

Favourite cuisine?

Every type of food has its own uniqueness and purpose, so I don't really have a favourite, and that's the concept I'm trying to achieve with Side Dish; cooking food from all over the world for people to try and not specialising on one type.

Where do you get your ideas and recipes from?

I tend to use a basic recipe and then add my own flavours, my own twist to them and bring my own uniqueness to the dish to try to show people what kind of chef I am.

When are you happiest at work?

I'm happiest at work when I'm able to change or adjust a simple recipe and see the smile on people's faces when they enjoy it.

What is your vision for Side Dish?

My vision is that there are no limitations for Side Dish. I'm just enjoying the ride, the full control of what I'm doing and the ideas in which I can take Side Dish further in the future.

How has your cooking style evolved?

At the start of my career, I just got used to follow menus given to me, but I now like to think how I can change a recipe and how a dish would taste better. What I enjoy about Side Dish is that I can improve on my cooking skills week by week by learning different cuisines and techniques of cooking. It keeps it exciting.

One ingredient you can't live without?

I know it's 2, but I would say salt and pepper. They just change the taste of any food and transforms it from being bland, to being amazing.

What would you last meal be?

It would have to be comfort food, a pizza, or a good old fashioned curry, and drink wise, an ice cold beer.

Best recent food trend?

Vegetarian and vegan plant based food is the in-thing nowadays. I think people are realising they want to be part of a society that is more sunstainable and organic.

How do you test and try out your recipes?

I cook them first for the menu pictures, but then if I feel something needs adding to the dish or if something needs tweaking, then I'm able to cook them again throughout the start of the week until perfect.

Do you think your love for cooking can still be intact after 8 to 10 hours a day?

I think if you love what your doing, then whether you do it for 1 hour or 12 hours, time isn't a problem.

Richard @ Side Dish