Richard Phillips
Richard's restaurant career began at London's famous Savoy Hotel; going on to work alongside the Roux Brothers at Le Gavroche and then becoming Head Chef for Marco Pierre White at The Criterion, Mirabelle and Les Saveurs. Richard owned his own Michelin starred restaurant, Thackeray's, by the age of 29.
Richard had excellent grounding to prepare him for creating his own restaurant, having come from two years with the Schrager Hotel Group, putting together and directing teams in both the Sanderson Hotel and St Martin's Lane.
After his runaway success with Thackeray's, Richard branched out in 2004, taking ownership of Hengist in Aylesford, near Maidstone, turning it into an elegant and intimate dining experience, itself now an award winning restaurant.
‘Richard Phillips at Chapel Down', offers a superb English dining experience. Concentrating on fine English cooking from regional and local sources, the award winning restaurant has quickly become a very popular dining venue in Kent.


