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Having initially trained under Galton Blackiston at Morston Hall, Richard wanted to travel and get experience in a wide range of Michelin starred kitchens, so he headed to the USA, New Zealand and Ireland including working under Michel Roux at The Waterside.
Richard then returned to Morston Hall as head chef at the Michelin starred restaurant for seven years. Deciding it was time to try his own thing Richard now has his own restaurant called Benedicts in Norwich.
Richard has been a contestant on the Great British Menu competing to represent Norfolk.