Richard has always had a love of fine food, and his ample proportions attest to this! Passion and dedication are the keywords in the Cleopatra kitchen - his speciality is sauces, a subject very close to his heart. He has long been obsessed with reduction techniques - which allow the full intense flavour of the food to shine through.
For the warm smell of freshly baked bread twice a day. Fresh ingredients are essential, and being able to pick from the gardens minutes before serving is a real pleasure. For the most exotic tastes, Richard spends hours hunting down local and imported ingredients of the highest quality - flying in fresh salmon from Norway and procuring genuine Parma hams and cheeses from Italy.