Richard Phillips

Richard is the chef/patron of 'Thackeray's' in Tunbridge Wells where he cooks modern French food.

Richard started his career working under the Roux brothers as the youngest Commis Chef at Le Gavroche in London. He worked his way up the ranks, with an 8 month stint in France. He then moved on to work for the Marco Pierre White empire of restaurants, then as Executive Chef of the Schrager hotel group chains in London.

Richard is now the chef/patron of 'Thackeray's' in Tunbridge Wells, one of the best restaurants in Kent which gained a Michelin star in its first year. He is also a partner in the fine dining restaurant 'Hengist' in Aylesford and The Plough Gastro Pub in Amersham.

Richard Phillips

Richard Phillips' Recipes



 
Pumpkin Cheesecake
Pumpkin Cheesecake on Market Kitchen

Your guests will give thanks for Richard Phillip's scrumptiously rich alternative to traditional pumpkin pie, perfect served with pecan ice cream

Avg user rating: 5 out of 5 stars



intermediate

Total time
2 hrs 10 min

John Dory with braised peas and pancetta
John Dory with braised peas and pancetta on Market Kitchen

A stylish fish dish that doesn’t take much effort from Richard Phillips

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Passion Fruit Delice
Passion Fruit Delice on Market Kitchen

Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 15 min

Roast partridge with mushrooms and Jerusalem artichokes
Roast partridge with mushrooms and Jerusalem artichokes on Market Kitchen

Richard Phillips celebrates the arrival of winter with this dish that would be perfect for a dinner party

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr

Baked guinea fowl torte
Baked guinea fowl torte on Market Kitchen

Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 55 min

Gypsy tart with pear and cranberry compote
Gypsy tart with pear and cranberry compote on Market Kitchen

Richard Phillips recreates the delicious Kentish dessert of his childhood

Avg user rating: 3 out of 5 stars

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intermediate

Total time
1 hr 25 min

Apple tarte tatin with pepper ice cream
Apple tarte tatin with pepper ice cream

This famous French dessert is always popular, here Richard Phillips has updated it with a creamy, spicy ice cream it's wicked!

Avg user rating: 3 out of 5 stars



intermediate

Total time
50 min

Assiette of lamb with niçoise garnish
Assiette of lamb with niçoise garnish

Richard Phillips restaurant style lamb dish takes time and effort, but makes divine eating for a special dinner party

Avg user rating: 3 out of 5 stars



intermediate

Total time
3 hrs 25 min

Baked fillet of sea bass in puff pastry with buttered asparagus and oyster foam
Baked fillet of sea bass in puff pastry with buttered asparagus and oyster foam on Market Kitchen

Create the ultimate tete-a-tete meal with Richard Phillips' sophisticated sea bass recipe, complete with a stylish, frothy oyster sauce

Avg user rating: 3 out of 5 stars



intermediate

Total time
55 min

Baked goats cheese in brioche
Baked goats cheese in brioche

Take a little time to try Richard Phillips wonderful recipe for goats' cheese in brioche – the results will be well worth the effort

Avg user rating: 3 out of 5 stars



advanced

Total time
1 hr 50 min