Along with Cubitt House Chef Director, Ben Tish, Richard is the man behind the brand new menu being enjoyed by all in the vibrant, buzzing, 1st floor dining room. Richard cut his teeth with Hawksmoor and Blacklock, among others, before taking the reins as opening Head Chef at the hugely well received The Double Red Duke in the Cotswolds. “It’s a class act”- Jay Rayner. “An unforgettable, emotional experience”- William Sitwell.
“It’s simple, seasonal and even a bit old school and certainly a bit kitsch”
I managed to drag him out of the heat of the kitchen to ask him a few questions about his new role at Cubitt House and The Coachmakers Arms.
What would you say the essence of the new menu is at TCMA?
I have loved working on this with Ben Tish. I think it’s really about using the best suppliers to go back to the basics and the classics. It’s simple, seasonal and even a bit old school and certainly a bit kitsch with dishes like prawn cocktail and spotted dick. We use what I consider the very best British suppliers like Taste Tradition for steaks and Hannans for our ribs. Oh and we’ve got a proper grill, cooking over fire, I’m very much at home. We are making absolutely everything in house, like all our pastry and ice cream. It’s all about doing the simple things incredibly well so our guests can enjoy the produce at its best.
Tell us a bit about working back in London again and particularly being at TCMA, a fantastic building in the heart of Marylebone.
I do miss the Cotswolds, it’s pretty beautiful after all, but I also love London. I love going out in London (when I get the chance). I also love this little corner of Marylebone and particularly this stunning building. It was, after all, given the accolade as one of the Top 30 pubs by The Times and The Good Pub Guide, so it’s a great place to be. We also get every type of person here, which is what’s great about being in the heart of London with its fantastic mix of people.
What are your favourite dishes on the new menu? What should I order next time we’re in!?
It has to be the soufflé. Hand on heart this is my best souffle yet. It’s the Montgomery cheddar cheese from Neal’s Yard and the cream. It’s just the fluffiest, most indulgent soufflé. Top it off with the Crab sauce and it’s perfect. It’s made with the best Brixham crab meat and gives the dish that extra special something.
Then there’s the Sunday roast which I’m really proud of. Sunday roast is not something I would normally think of in London really but we’ve got something great going on here and proving very popular with our customers. With a full range of the best roasted meat but perhaps the most exciting is the Porchetta. Pork stuffed with lemons, sourdough, parmesan, rosemary, sage, white wine and spiced quince. It’s pretty special.
What can we look forward to as you move onto your next new menu at Cubitt House?
Ah, well that’s all a surprise but I am loving working with Ben Tish and can’t wait to get cracking on the menu at The Princess Royal in Notting Hill. With a completely new kitchen being built it’s all very exciting!
