Our Story
“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”
Our story
The Social Table is a private dining and events caterer with the core belief that fine food brings people together, and it should be a fun experience for all.
Richard brings a wealth of experience and champions seasonal, local and sustainable produce served in a fun and exciting way. Above all food has to be enjoyable
About Richard
Richard worked for various chefs such as Pierre Koffman and Adam Byatts 1* Trinity before pursuing a career in contract catering. There he worked his way up the ranks and became group executive chef of a boutique caterer looking after prestigious clients such as Mercedes Patronas F1 and Macquarie bank, to name but a few.
Throughout his career Richard has won numerous industry accolades and continues to play a role in the training and development of chefs. He is a proud member of the Craft Guild of Chefs, The Reunion des Gastronomes and also mentored in The Clink charity, training prisoners core catering skills in order to help them break the cycle of re offending and gain employment upon release.
Richard’s food journey
Richard first decided he wanted to be a chef at a very young age whilst visiting the local bistros in rural France on family holidays. However, it would take another 15 years for him to realize his true calling. Whilst at university he worked part time in a nearby restaurant, eventually making the decision to change direction and pursue a career on the stoves. He enrolled in catering college and has never looked back.
Once catering college was finished, Richard went back to where it all began, France. After being invited to be a ‘stagiere’ at the legendary 3* Michelin Le Hotel Bristol under Éric Fréchon, he then moved on to rural Normandy to work with Jean-Christophe Novelli learning classical cooking which has stayed with him throughout his career