Richard Wilkins

How long have you been at the restaurant?

I opened 104 Restaurant in March 2019.

Which was the first restaurant you worked in?

Criterion – Piccadilly Circus.

What was the last London restaurant you went to, apart from your own?

The Ledbury.

What or who has been the biggest influence on the way you cook and why?

Gordon Ramsay – He understands the simplicity of dishes and always says to take away from a dish, not to add. That’s such an important lesson to understand.

What is your personal signature dish?

Chocolate Moelleux, Passionfruit sorbet.

Which other chef’s do you most admire?

Gordon Ramsay, Marco Pierre White.

What’s the best part of your job?

The satisfaction I get when I’ve made people happy.

And the worst?

Lack of understanding by the general public of what we do.

What would your last meal be?

Braised beef cheek, Joel Robuchon’s pomme puree and dauphinoise potatoes.

Do you have a chef’s shortcut that you can share with us?

Don’t peel Jerusalem artichoke when making a puree, all the goodness and flavour is in the skins.

Menu