Meet the chef, Richie Herkes

Head Chef and General Manager, Richie Herkes, joined the Northcote Manor team in 2003 to help provide a 5-star dining experience for Northcote Manor guests. We caught up with Richie to find out more about his background and extensive restaurant experience.

Richie started his career at the age of 16 in a full time apprenticeship at the Montagu Arms Hotel in Beaulieu. He then spent a year away in Wales refining his fine cuisine skills with Head Chef John Mann, after which he came back to Montagu Arms and worked his way up to Junior Sous Chef in 5 years.

From there, Richie moved to New Park Manor within the Von Essen Hotel Group before moving to his first Head Chef position at the Mount Somerset Hotel in Taunton at the age of 22. This gave him invaluable knowledge and experience in running and training his own high-quality kitchen.

Returning to Wales, he worked for Sir Bernard Ashley and earned two prestigious AA rosettes 2001, which he still holds. In 2003, Richie moved to Northcote Manor as Head Chef before also taking over as General Manager in 2011.

Having only worked at red star hotels since the beginning of his career, Richie brings a wealth of knowledge and experience to the kitchen and hotel. Now, Richie is working to build a fantastic concept that offers guests and customers an unforgettable dining and hotel experience.

10 Questions with Richie

We asked Richie 10 questions about what he loves about being a Chef:

What inspired you to become a chef?

I enjoy the creation that comes with cooking. Making a dish from nothing and inventing your own twists on food is great feeling.

What’s the best meal you’ve eaten?

To be honest, nothing really sticks in my mind with this because I’ve been lucky enough to eat at some lovely restaurants. One of my favourite places to eat was the Castle Hotel in Hereford.

Who would be at your perfect dinner party?

Alan Shearer, Nico, Tom Hanks, Lewis Hamilton, Tiger Woods.

What’s your favourite food to cook?

I like to cook anything, but I do like a great Spaghetti Bolognaise.

Go to sandwich?

Chicken Salad or Cheese and Onion (but fresh onions)

Favourite ingredient to use?

I love basil!

Favourite dish at Northcote?

Our beef is superb, but I also love the fresh fish we have like halibut. We use fantastic seasonal and local ingredients, so our dishes really sing.

Any guilty pleasures?

I like jam doughnuts and Toblerone.

Sweet or salty?

Both really, but I am more a savoury guy at dinner time.

Do you have any tips for home chefs?

Don’t over complicate what you’re trying to cook and achieve. The best food is always the most simple food, just made with great-quality ingredients.