Yorkshireman Richard Guest is currently the Head Chef at The Castle Hotel in Taunton. The Michelin-starred restaurant is regarded as one of the top 20 eating-houses in the country.
Richard started off washing pots at Elliot's Hotel, York whilst still at school. By the time he was 18 he was cooking at the Savoy in London, then later at the Four Seasons Restaurant with Jean Christophe Novelli.
Jam with Lamb
Total time
40 mins
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