Chris Mackett has announced his departure from Tom Kerridge's Hand and Flowers
"I really loved my time here at Calcot & Spa"
James Golding has announced his departure from THE PIG hotel group
Simon Attridge has announced his departure from Gleneagles
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Rice:
- 1kg long grain rice
- 2L water
- 10 cardamom pods
- 600g parmesan
- 100g butter
For the puree:
- 1 cauliflower head
- 1 tbsp cumin seed
- 50g butter
- 100ml cream
- 1 banana shallot
Caramelised cauliflower:
- 1 x small cauliflower, cut into small florets
- Pinch ground cumin
- Pinch turmeric
- 25g butter
- Salt
Duck:
- 4 x Creedy Carver duck breasts
- Salt/pepper
- Ground cumin
Sauce:
- 1/2 bottle white wine
- 1 carrot
- 1 shallot
- 1 stick celery
- 2 clove garlic
- Thyme
- Rosemary
- 4 cardamom pod
- 2 star anise
- 1 duck carcasse
- 1L veal stock
- 1/2L chicken
- Stock Read more Read more
Man Behind the Chef: Richard Davies
Michelin star chef Richard Davies to host fundraising lunch at The Manor House, Castle Combe.
Chef Richard Davies has announced he will be leaving Calcot & Spa after more than six years of service at the hotel.
Speaking to The Staff Canteen about his departure, Richard who spent six and a half years at the 4 AA red star hotel, explained that he would be leaving the group to take a break to focus on personal matters.
Commenting on his departure and future roles, Richard said: “I’m planning on taking a bit of time out before planning my next move after that.”
He added: “I don’t have another job role lined up but I am moving back to Wales to be a bit closer to family and friends, so that I can spend a bit more time with my family and on myself.”
Thanking his team Richard said: “I really loved my time here at Calcot & Spa. I’m really grateful to the teams past and present, and especially to Richard Ball and Paul Sadler for the opportunity to work for such wonderful people. It’s owned by a local family, they’ve been going over thirty years, and they’ve just been really good people to work for.”
He added: “Calcot was hugely successful before I came along and I am confident that Calcot will continue to be hugely successful going forwards.”
Who is chef Richard Davies?
Before joining Calcot & Spa, Richard worked at Gordon Ramsay’s three Michelin-starred Restaurant Gordon Ramsay, before joining the Vineyard at Stockcross.
At 25, Richard took up his first head chef position at Sawyards Restaurant in Storrington, winning a Michelin star five months into his tenure earning recognition from the Egon Ronay Guide.
In 2007, Richard became synonymous with Wiltshire’s Manor House, wining a Michelin star in 2009, before moving to Calcot & Spa in the Cotswolds, in 2017.
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"I really loved my time here at Calcot & Spa"
Chris Mackett has announced his departure from Tom Kerridge's Hand and Flowers
James Golding has announced his departure from THE PIG hotel group
Simon Attridge has announced his departure from Gleneagles
Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin
Rice:
- 1kg long grain rice
- 2L water
- 10 cardamom pods
- 600g parmesan
- 100g butter
For the puree:
- 1 cauliflower head
- 1 tbsp cumin seed
- 50g butter
- 100ml cream
- 1 banana shallot
Caramelised cauliflower:
- 1 x small cauliflower, cut into small florets
- Pinch ground cumin
- Pinch turmeric
- 25g butter
- Salt
Duck:
- 4 x Creedy Carver duck breasts
- Salt/pepper
- Ground cumin
Sauce:
- 1/2 bottle white wine
- 1 carrot
- 1 shallot
- 1 stick celery
- 2 clove garlic
- Thyme
- Rosemary
- 4 cardamom pod
- 2 star anise
- 1 duck carcasse
- 1L veal stock
- 1/2L chicken
- Stock Read more Read more
Man Behind the Chef: Richard Davies
Michelin star chef Richard Davies to host fundraising lunch at The Manor House, Castle Combe.
