Focused, cooked-to-order menus built by an Executive Chef with over 30 years of leadership, designed to drop into pubs, bars, hotels and existing kitchens with tight costs and a short training curve.
Three concepts, each with a tight menu, set recipes and kitchen systems behind it.
Wagyu smash burgers cooked to order, with craft beer, cider and osteria-priced wine on draft and in bottle.
Signature
Fits: pubs, bars and taprooms with a flat-top griddle.
Rooted in British curry house culture with flavours from South Asia, Southeast Asia and the British Isles. Keema: finely minced meat, spiced and cooked down.
Signature
Fits: small kitchens. Breads cook on an iron tava, no tandoor needed.
Mostly French classics baked and served family style in loaf tins, named after the baker's oven where village dishes were once cooked.
Signature
Fits: an existing pizza-oven kitchen or old bakery. No blast chiller required.
Pick the level of involvement that suits your site.
A concept runs from your existing kitchen, alongside or in place of your current menu. You keep the bar and the room; the food has a name people come in for.
You run it under licence with the full package: menu, recipes and specs, costings, supplier lists, HACCP plan and staff training.
Menu development, new openings, food cost reviews and mystery shopping for your own concepts and venues.
How a partnership gets into your kitchen.
Your kitchen, equipment, footfall and the guests you already have.
Which concept suits the room, and how the menu is sized to it.
Recipe specs, GP targets and suppliers, before anything is bought.
Hands-on with your brigade, with HACCP and food safety built in.
Opening service on the pass, then reviews of cost and quality after.
Westminster College trained, Rick has spent three decades running luxury hotel, resort and cruise kitchens, including Executive Chef roles at Mandarin Oriental San Francisco and Elbow Beach, Bermuda, seven years in China, and most recently a brigade of 151 across six outlets at sea.
He builds concepts the way he ran those kitchens: a tight menu, costed to the gram, with systems a team can repeat every service.
Tell me about your site and your kitchen, and I'll tell you which concept fits.