The highly-acclaimed head chef of the Mariners Restaurant has a clear-cut philosophy: " To use only the most outstanding locally sourced ingredients, to create dishes that encapsulate the best of British and which combine passion, flair and finesse with a simplicity that allows every subtlety of the food to be enjoyed. I want my cuisine to delight all of the senses and leave you wanting more."

Throughout his career to date, Richard is very proud to have always worked his culinary magic in the South West of England. Because he has been continually seeking out where to locate local supplies that are the pinnacle of their type, he is now in the unequalled position of knowing exactly what is best, when it's best, and where it's best. And he brings that experience to each and every one of his dishes.

Richard's love of the area is clearly expressed in his cooking, and the magnificent seafood the county and region produce is often a strong theme that runs through his menus. He says, "The quality and choice of the local produce puts me in a very privileged position. Almost everything I need is right here on my doorstep and I love to convey that fact in my cooking. The freshest seasonal meat, fish, vegetables, herbs. you name it, I can get it. I source fresh ingredients every day and I thrive on reacting to what is available for me to use right there and then. It allows me to be continually creative, with the scope to work several specials into the menu throughout the week - and to give diners a reason to keep coming back."

Richard's energy, passion and imagination - and no little skill - have seen him, and the establishments he has worked for, become richly awarded. His achievements include an AA Rosette and entry into both the Michelin and Egon Ronay Guides. He has also been presented with accolades from The Publican Magazine for "Free House of the Year"; the Good Pub Guide for "Devon Dining Pub of the Year"; and Les Routiers for "Regional Inn of the Year". His brilliance as a head chef was confirmed yet again by the fact his restaurant achieved the number one spot in The Times ' Top 10 Gourmet Hotels in the British Isles .

Although Richard appreciates that the Mariners Restaurant attracts visitors from all over the country and the world, it's the local guests that hold a special place in his heart. "Every one of the restaurant's customers is special, of course they are, but because I have always lived in the area - and I love the place and the people so much - I really like the idea of sharing the diversity and the joys of Dorset's and the South West's produce with our local visitors. It's a celebration of where we come from and it always brings a smile to my face."

We think it will bring one to yours too.