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Richard Fox

NVQ level 2 Professional Cookery & Level 3 Diploma in Advanced Professional Cookery

"I've gained experience in Michelin starred restaurants and even had a restaurant renamed after me. St Helens College fed my desire to be successful."


 

Richard Fox embed

I decided that I wanted a career as a chef at an early age of 13 and nothing could distract me from pursuing this. From high school I joined St Helens College, completing a four-year course equipping me with the comprehensive skills, knowledge and understanding that I would need to succeed in the industry.

I really did have the best time of my life at college... learning so much, not just about cooking, but also my chosen career path and what could lie ahead. I also learnt a lot about myself, my college experience boosted my confidence, pushed my ambition and fed my desire to be successful.

The competitions at college really helped with my employability and networking, I won student of the year twice and at the age of 16, I proudly won St Helens Chef of the Year. It was at a competition that I was spotted by the Chef Patron of the best restaurant in Liverpool who offered me a position.

I spent over 2 years there, flying up the ranks in the kitchen before undertaking some voluntary work experience in London's best Michelin starred restaurant, Stàge. This led to job offers from The Square and The Ledbury, both of which held two Michelin stars. However, I didn't enjoy London life so the Senior Sous Chef of The Square asked me to join his new venture - a restaurant on the Wirral at a 5* hotel, The Hillbark. After 3 years, aged 22, I was promoted to Head Chef of their second hotel The Leverhulme Hotel and Spa.

I quickly made my mark, outgrowing the original restaurant plan and applying my own style of cooking. In honour of my hard work, the restaurant was rebranded as 'Restaurant Richard Fox at Leverhulme'. I then spent over 4 years winning many accolades including chef of the Wirral, Michelin recommended and obtaining 2 rosettes from the AA travel guide.

I then took a position of Head Pastry Chef in one of the UKs finest patisseries, looking after big companies such as Liverpool Football Club.
Following this, I took the position of Head Chef at Marram Grass in Anglesey, after a couple of months, word spread about the quality of food, we received praise from Michelin before then gaining national publicity after appearing in the Annual Good Food Guide from Waitrose.

I am now embarking on a new challenge with a position of Head Chef at Signatures Restaurant. An award-winning restaurant serving the finest in British cuisine.

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