Its Great To Meet You !
Thanks for making it this far on your culinary journey — I’m genuinely glad you’re here !
This page is a chance for you to get to know a bit more about me, what I do, and what this cookery school is all about. Whether you're here to sharpen your skills or just starting out in the kitchen, you're in the right place.
I’d love for you to join me in the free cookery taster session coming up next month — it’s the perfect way to get a flavour of what’s to come.
Hope to see you there!
My Story
Meet Chef Richard Walton
With over 40 years at the heart of kitchens, restaurants, and hospitality businesses, I’ve worn every apron in the trade—from the pastry section in Mayfair to executive chef and eventually, business founder. But nothing excites me more than helping people fall in love with cooking—especially those just starting out in their own kitchens.
My culinary roots were planted by my Mum and Dad, my mum was a professional chef at a local hotel where I grew up and I remember working alongside her and seeing her love for food and cooking and it resonated with me , after going on to Catering college I left and went to work in heart of London at The Athenaeum Hotel in Mayfair, where I trained under legends like Derek Fuller and David Marshall.
We had regular visits from such legends as Delia Smith and Jon Tovey, There, I learned the power of precision, patience, and great produce. Those early days on the larder and pastry sections taught me skills that have never left me—and I’m passionate about passing them on to you.
From there, I climbed through the ranks at iconic venues like The Randolph Hotel, Oxford (a firm favourite with many Americans), working alongside culinary icons including Andrew Shaw and Doug Pestell.
I took my first Head Chef role at just 24, at The Shakespeare Hotel in Stratford-upon-Avon. Over the years, I’ve led award-winning kitchens, run multi-site operations, trained hundreds of chefs, and consulted for top-tier hotels across the UK.
But here’s the thing: experience is only part of the recipe. What really drives me is helping people cook with confidence.
That’s why I launched this online cookery school—to strip away the jargon, show you what really matters, and help you cook great food with less stress and more joy. Whether you're unsure how to sharpen a knife or want to master that perfect roast dinner, this is your space to learn, ask questions, ask more questions and hopefully grow.
I know what it’s like to juggle life, family, and time in the kitchen. I also know that amazing meals don’t require silver cloches or Michelin stars—just some solid techniques, a little guidance, patience, a little planning and the courage to give it all a go.
So, if you’ve ever stood in front of your fridge wondering what to cook—or just want to impress someone without setting off the smoke alarm—you’re in the right place.
Welcome to the kitchen. Let’s cook something brilliant together.
— Chef Richard