Talent Behind the Kitchen Pass

Our team mean a great deal to us here at The Feversham Arms Hotel, first and foremost, they are one of the key ingredients to our success. Alongside our team, food is at the heart and soul of the hotel, and is something we have become renowned for in recent years for the dishes served in our award-winning 2AA Rosette restaurant.

So we thought it only right for our next installment of ‘Meet the Team’, to introduce you to the talent behind our kitchen’s pass, and it’s with great pleasure to present our Sous Chef, Richard Pascoe.

Richard began working with us in November 2014 but his relationship with Head Chef Norman MacKenzie was formed before this when they worked together at Oulton Hall. Throughout is time here so far, his has competed in many cookery competitions both nationally and internationally, as he believes they are a good way to fine tune a chef’s skills in the kitchen, improving organisation, broadening knowledge and bringing new ideas to the table, as well as observing food trends from all over the world. Most recently, Richard has been shortlisted as a finalist in The Annual Awards of Excellence, run by the Royal Academy of Culinary Arts. This follows closely with his recent success in reaching the finals of The Roux Scholarship – one of the most prestigious culinary competitions in the country. 

Richard was born in Australia and in 2009 moved to Brisbane from his hometown, Toowoomba in order to further his career as a chef. He began his career at one of Australia’s premier private clubs and his ambition and talent ensured his quick progression through the ranks.

Richard’s ambition and desire to constantly expand his knowledge ensures he is constantly working to the best of his ability and giving his all to ensure the food we serve is of the highest standard.

When he’s not in the kitchen experimenting or visiting local suppliers, you can find Richard foraging through the hedgerows amidst the Yorkshire countryside. One of his favourite places is Lake Gormire near Sutton Bank on the North York Moors, but even when he is relaxing, his mind rarely ventures far from food. He used herbs and vegetables he foraged from this area in his dish for The Roux Scholarship competition that secured his place in the final. We wish Richard the best of luck in The Annual Awards of Excellence.


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