The Bath-based baker on a brilliant French knife-maker, his secret ingredient and a book that every cook should own
OBJECTS
Opinel knives »
“The first knife that I ever had was an Opinel. They originally produced just pen knives and hunting knives but more recently they have branched out into kitchen knives. The knives are excellent quality and not as expensive as some of the better known brands. I own the full set of their Intempora range.” – Richard
Salt scoop
“I certainly can’t live without my scoop but I have no idea where it’s from. Most likely an antiques shop.”
Fish spatula »
“My fish spatula belonged to my wife Jo’s grandmother. It is a mid-century skyline one. You can often pick them up in shops selling vintage kitchenalia but I wish someone would start making them again. They are truly brilliant.”
INGREDIENTS
Mustard »
“Always mustard. Any kind of mustard. With everything.” – Richard
Wine from Provence »
“We drink any good Muscadet or Sancerre with seafood and Provencal rosé in summer. We bring back a lot from a domaine in Provence owned by friends called Château-St-Esprit.”
Paysan Breton salted butter »
“I use a lot of it, of course, and not just on bread. It has a lovely depth of flavor because of the Breton salt.”
Levi Roots Reggae Reggae Sauce »
“This is my secret ingredient. It’s great with a big brunch on a Sunday on your bacon or sausages. I hadn’t had it before Levi came to the cookery school and now I use it a lot. It’s also amazing on scrambled eggs.”
Le Guerandais salt »
“Salt is part of coming from Brittany – it’s the best. I always bring back as much as I can. I use it in the bath as well as cooking. It’s the most relaxing thing you can do for your body. It’s like the sea.”
BOOKS
Guide de l’amateur de pain, Lionel Poilâne »
“This bread book is about the life of an apprentice so I can relate to that. Poilâne was a genius at selling bread. I’ve learnt a lot from him.” – Richard
Nathan Outlaw’s Fish Kitchen, Nathan Outlaw »
“Nathan is one of those great chefs who makes food effortless. This book is really easy to follow and produces brilliant results every time.”
The Reader’s Digest Cookery Year »
“Everything you might need is in here. Every good cook should have a copy.”
The Seahorse: The restaurant and its recipes, Mitch Tonks, Matt Prowse »
“One of my favourite restaurants in the world is Mitch’s Seahorse in Dartmouth and this book is the special edition of the book from the restaurant.”
Angela Hartnett’s Cucina: Three generations of Italian cooking, Angela Hartnett »
“I love Angela and this book reflects her personality. It is bright and bubbly and my go-to for Italian food.”
