Member of the month - David Richards

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. Since 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

Close Message - I might contribute in the future

I love what you do, let me contribute right now

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.

What is your favourite food dish to cook?

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.

By Vera Kleinken

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

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