Richard Picard-Edwards, head chef

The Staff Canteen

Richard Picard-Edwards discusses his role as Head Chef at Lords of The Manor and his own inspirations with regards to pursuing a career as a Chef.

Name: Richard Picard-Edwards

Place of work: Lords of The Manor

Role: Head Chef

Bio: Richard Picard-Edwards is the head Chef of Lords of the Manor where he has been for the last two and a half years. Having gained experience with the likes of Simon Haigh at Mallory Court and Hywel Jones at Lucknam Park, who he cites as one of his biggest influences, Richard offers his advice for those looking to get into the industry.

Follow him on Twitter: @Chefrichardedwa 

Chef Skills

Richard Picard-Edwards takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

2 and a half 2 years.

How did you get into cooking?

Got a job through work experience and caught the bug.

Why did you decide to join Lords of the Manor?

Richard Picard Edwards food

Because of the great reputation, it has for great food and Chefs before me.

Do you think there is any difference working in a restaurant to working in a hotel?

Hotels are 24-hour businesses so we can get orders anytime and we have varied menus.

How long did it take you to get to the level that you are at now?

 I started working Sat/Sun at about 14, I'm 33 in a few months.

What experience do you think someone would need in order to progress to the same level?

Start in a good restaurant and absorb everything you can.

What are your ultimate top tips for someone looking to start a career in the industry?

  • Make sure you really want to do it.
  • Find a restaurant with a great reputation for food
  • Don't chase the money the best position for you might not be the best paid!
  • Take your time to learn your trade. 
    Richard Picard Edwards main

What are you looking out for on a CV or in an interview if someone was applying to work with you?

A great attitude, someone who wants to learn.

If you could go back and do anything differently what would it be?

Not sure, I’ll let you know some day!

View Feature posts about Richard Picard-Edwards

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The Staff Canteen

Editor 4th May 2017

Richard Picard-Edwards, head chef