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  • Friday Chat with Richard Oxley: A Peek into the Life of a Development Chef

    5 May 2023

    We recently had the pleasure of chatting with Richard Oxley, Searcys development chef who has worked with some of the world’s leading restaurants and catering companies. We’ve got to know more about Richard’s culinary journey, his creative process, and his plans for the future.


    Tell us about yourself – how did you start?

    I started at 16 as an apprentice for my father who was head chef at Lincoln’s Inn in London for 25 years, before moving to The Savoy Hotel under Anton Edelman, and since then, I have worked in many different prestigious establishments across the UK and Ireland.


    What’s been the most unexpected part of your job at Searcys?

    It’s not really unexpected, but being part of the senior team and seeing the company develop and grow has been very exciting.


    Who is your culinary inspiration – a chef or cuisine?

    It would have to be my father. His passion for cooking was incredible, and although no longer alive, he still inspires me to be the best I can.


    The best meal ever… where did you have it?

     It is not a meal as such, more of an experience in the old town of San Sebastian in Spain, jumping between the pinchos bars, sampling some of the best small bites in the world.


    What are your favourite ingredients?

    Seasonal, British and from producers who care about their product and strive to be the best they can – heritage tomatoes, English asparagus, and jersey royals to name a few.


    A dream dish for your restaurant would be…

    That would have to be a great steak, preferably a rib eye, served with chips and peppercorn sauce.


    Champagne or wine? What do you prefer with your meal?

    It all depends on what I am eating! Red wine with steak, champagne with oysters!


    When did you join Searcys? Tell us your three favourite things about the venue you work at?

    I joined in 2019 and work in a central team. Three things I love about my job are the people I work with, being able to make a difference, and being able to develop and inspire others.


    What is your favourite Searcys dish to prepare?

    Everyone will tell you my favourite dish is definitely a good burger!


    What are you working on at the moment?

    I am working on many new projects including mobilisations of new venues, defining our food strategy, introducing a training calendar, and developing our heritage dishes.


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