Jonathan Richardson

About Jonathan Richardson

After leaving school in 1990 in Barnsley south Yorkshire, I headed off to catering college in Sheffield where I began a progressive career, which took me to the dizzy height’s of “Le Manoir Aux Quat Saisons, Oxford” world acclaimed chef, Raymond Blanc’s flagship hotel, where I soon learned the discipline of the kitchen and the focus and dedication it takes to be at the top of the career ladder.

After a few years of diverse kitchens – hotels, schools, pubs, restaurants, private residences and large scale outside caterers I now focus on private catering to you in your home.

With 25 years of working as a chef, I can pass on this knowledge on the plate!