Member of the month - David Richards

The  Staff Canteen

The Staff Canteen

Editor 11th August 2014
By Vera KleinkenDavid Richards member of the month Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated. This month’s winner is David Richards, a member who regularly contributes to our page.  We interviewed him to find out more... Place of work? I’m Head Chef of a small Bistro/Cafe in Glasgow called Grace and Favor. It’s a brand new business and I’m onboard to bring my fine dining background to the business and to learn how to set up my own one day. I’m classically trained and qualified at a two AA Rosette level in a hotel called Bishopstrow House located on the south coast, where I served my apprenticeship for two years. LAMB member of the monthSince moving to Glasgow I have worked in some of the city’s finest restaurants as a Chef De Partie or Sous Chef: The Ubiquitous Chip, The Wee Lochan, 200SVS and Central Market. All the above hold one or two rosettes as well as recommendations in The Good Food Guide. What is your cooking technique? I like to take my classical French background, in terms of technique, and then apply it to modern and unusual ingredients and dishes. Although I do like to play things relatively safe and not stray from what I know to get a winning combination of flavours. What do you like about The Staff Canteen website? It’s a wonderful website inspiring creativity and the freedom to display your own dishes and gather knowledge from other chefs on the site. There’s really nothing else quite like it and it helps make what is often a very hard industry to work in, a little easier. To have people enjoy your food is all that matters, from the customer or recognition publicly or online.Belly Pork, Beans, Garlic Vinaigrette. What is your favourite food dish to cook? I love seasonality. Lamb is a favourite and often, I feel, an under used meat. My favourite dish to cook shows the ingredients prepared in more than one way. It’s called 'Spring Lamb, Squash Puree, Asparagus Tips Charred and Pickled'. What are your plans for the future? My future plans are to open my own small Bistro or Restaurant. I will continue to cook at my current level to get an understanding of business and how to ultimately open successfully within the local area. I started in cooking aged just 16 whilst at Art College as a Kitchen Porter. A chef walked out one night and I jumped in; I’ve been in love with food and cooking since. Have a look at David's profile here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 11th August 2014

Member of the month - David Richards