With a restaurant career starting off at London’s famous Savoy Hotel working alongside the Roux Brothers, working as Head Chef for Marco Pierre White at the Criterion to running his own Michellin starred restaurants with Thackery in Kent Hengist in Aylesford and most recently Chapel Down in Kent Richard Phillips is no stranger to Michellin starred kitchens and shares with you one of his favourite recipes, Roast Lobster with saffron linguini, carrot and cumin sauce.
Click here to give Richard’s recipe a go for yourself!