Richard Gibbs Catering

14/09/2021

Busy at the castle cooking for family, events and shooting parties

03/07/2020

Private dining available.

03/07/2020

03/07/2020

18/06/2018

marinated lamb, turkey burger with ginger, chilli, garlic and coriander with charred vegetables

30/04/2018

We catered for a photo shoot for Harper’s Bazaar magazine at Langleybury House. The brief was healthy salads etc..great to prepare nice food with nice ingredients for nice people

15/03/2018

https://ehochef.com/blog/it-s-all-about-simplicity-for-chef-richard

Richard likes to present his food so it is enticing you to load the next mouthful on to your fork...

07/03/2018

https://www.youtube.com/watch?v=1_Hm8yxFjjo

Here is another service that I offer through the EhoChef website where I come and cook for you and your guests in your home...

A peek into the kitchen and creative mind of Richard Gibbs of eho chef. His passion for food and cooking is contagious, making the eho chef experience all th...

17/12/2017

My recollection of this piece was that it was early in the year and there was snow on the ground. The phone rang, I always answered the phone, in case it was an all important booking!
It was the Saturday Daily Telegraph saying they wanted to send a photographer to take some shots for an article they were doing on the restaurant. I asked, ‘when is the guy coming to do the review?’ He’s already been! Thanks! This incurred a mixture of emotion and fear! Who was it, when was it? Did he like it, did he hate it? Anyway, it meant buying the Saturday Telegraph every week for the next month! I will never forget reading the article for the first time..it was so complimentary. You simply couldn’t buy that sort of publicity and made you think that all your hard work and sacrifice was worth it..like I have said, I didn’t ever try and get journalists to come to try our place, they just came.

17/12/2017

Back in the ‘90’s running a restaurant was quite tough. There were some notorious food critics who could make or break your business if they decided they didn’t like what you cooked. In Lincoln, it was quietly competitive with the few establishments vying to be the best eatery..
I did feel a little isolated down at the bottom of Steep Hill in my little kitchen, but we were full every Saturday weeks in advance and did alright in the week. Each year got busier and busier.
I did my best to greet customers when they arrived at the restaurant; I had a camera in the entrance with a monitor in the kitchen so I could see people arriving, and leaving. This was so that people wouldn’t be left standing if the waiting staff were busy in the restaurant. So it was a really busy Saturday night, and we had a late booking for two people. I saw this couple arrive so went out to greet them, despite my appearance having cooked for a full restaurant in that hot kitchen..and there he was, Jonathan Meades, one of the more critical of critics. I might have once said that I would not allow him into my restaurant if he came! But in the heat of the moment, what could I do.
I won’t go into too much detail, but he came, he ate and he left.
Later, I got a call from ‘The Times’ to get background for the article they were going to publish. I remember saying to the researcher, if the article isn’t good, I don’t want it printed, and she reassured me he liked it. His points out of ten were notorious, I mean, he gave one of the very best restaurants in the country 7 out of 10.
Anyway, it was just something to be reviewed by him...yeah, things were different then.

17/12/2017

We never went out of our way to attract critics to our humble little restaurant, but they just came. Lincoln had a certain off the beaten track charm compared with other parts of the country. So when food critics came, it was a pleasant surprise, especially when they wrote nice things. My memory of this particular article was that I was, as I always was, in the kitchen. It was a quiet lunch when this man walked in and sat in the restaurant. I said to the waiter, that man looks like Tom Jaine, and thought nothing more about it. I’d met him when I managed the dining room at Rick Stein’s Seafood Restaurant in 1988. The next thing, I turn round to find this slight bespectacled gent standing next to me in the kitchen! He had just walked in, unannounced, which was fine, because he wanted to say how much he had enjoyed his lunch. We had a chat about Rick Stein, like you do...and then this article turned up in the Telegraph a few weeks later..

17/12/2017

So a while back, I had a restaurant in Lincoln. It was hard but very rewarding work. Sally and I spent all our time working to make it a success. One of the first bits of recognition back in the days before social media and trip advisor was in ‘The Good Food Guide’. The first time we got into it we also were awarded county restaurant.

02/10/2017

Feeding the crew of ‘Mama Mia’ on the island of Vis in Croatia...nice view from the BBQ

31/05/2017

Full English Langleybury style!!

26/05/2017

Have resisted the temptation of changing the name of our 'Stable' café to 'Strong & Stable', but it is busy serving freshly prepared food for people working on site..

19/01/2017

Catered for a video shoot at our beautiful Langleybury House location. Sworn to secrecy but it was a red headed guy with a number one single...