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An interview with Richard Lyth, Head Chef at the 4 star Menzies Hotel in Glasgow

Posted on: April 12, 2011     |     0 comments
An interview with Richard Lyth, Head Chef at the 4 star Menzies Hotel in Glasgow

A seasoned professional who will not be happy with me opening this article mentioning that he is advancing in years! Richard is very well known in the industry after many years running some of the top eateries in the country coming close to a Michelin star status on more than one occasion.

Currently heading up the brigade of the 4 Star Menzies Hotel in Glasgow city centre, Richard uses his background to train his staff to the highest standard. With expert knowledge in ingredients, seasonality, butchery, cooking techniques and undoubtedly best asset of all -   man management ,  Richard’s hard work was recognised in 2008 when he was awarded AA rosette status. He also has one of the best staff retention records in the business which allows him to maintain the standards from his kitchen on a day to day basis.

Richard came to Glasgow in 1999 to open the 4 Star City Inn Hotel on the banks of the river Clyde. He was quickly recognised as an up and coming restaurant in Glasgow when they where awarded the Auchentoshan New Restaurant of the year 2001.

Before his time in Glasgow Richard trained in some of the best kitchens in Holland, including;

  • Restaurant ‘De Hoefslag 1 Michelin Star
  • Restaurant ‘De Bokkedoorns 1 Michelin Star
  • Hotel Scholteshof. Keuken Restaurant 2 Michelin star

After returning to England full of enthusiasm and a determination to bring his knowledge gained in Holland to the brigades back in Britain he took on the role of Executive Head Chef of The Hospitality Inn (now Brighton Thistle), Kings Road, Brighton a 5 Star establishment with 2 restaurants and banqueting for 300 covers. He received national recognition for his work in this role narrowly missing out on Michelin Star status.

Richard is without doubt one of the best chefs in the business who believes in seasonality of produce, training his brigade and being loyal to his employers. Known to a host of chefs in Scotland and England as the “Encyclopaedia of food”

Richard has received great press from his endeavours to train his staff to the highest level most notably when James Sommerin mentioned him as being his mentor in an article by the Guardian.

Check out one of Richard’s fantastic recipe’s a Slow cooked beef skirt.

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