FOOD + DRINK
MEET THE CHEF :
RICHARD KIRKWOOD
Chef Patron , Fish Union , Royal Parade , Chislehurst
What led you to become a chef ?
A love for food from a young age drove me in the direction of hospitality , from then on the camaraderie of the kitchen drove me forward .
Where did you train ?
I had spent a year in Dundee at hospitality college , but I preferred to be at the coal face , so I dropped out to move into kitchens full time , this is when I began training with Roy Brett at Malmaison in Edinburgh . Roy then helped me get a position in Le Caprice with Mark Hix and Tim Hughes and that ' s how my journey began …
Where have you worked before ?
I spent over 12 years at Caprice Holdings , working at some of London ’ s best-known restaurants including Le Caprice , The Ivy ( the real one !) twice and two stints at J . Sheekey , where I held the position as head chef for six years , it was here where I met Fish Union co-owner , Andy Roberts . I also worked for Conran restaurants in the city , and finally I was the executive chef for Wright Brothers .
Why Fish Union on Royal Parade ?
The Covid pandemic hit us and sadly led to redundancy . Through the lockdown myself and fellow chef and J . Sheekey colleague , Andy Roberts , joined forces and ran two pop up fish stalls – one in Mile End , the other in Chislehurst . It was during this time that Andy and I decided to combine our passion and our experience and fulfil our dream and bring restaurant quality seafood direct to Chislehurst locals with the launch of Fish Union – our very own chef-led fishmonger and seafood restaurant .
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