Richard Hewat has been a chef for 16 years. He has worked his way up in the culinary world in many different kitchens and has been a Head Chef for over 10 years. His cuisine is based on a combination of classic French and Scottish but with a little of all tastes and ingredients from all regions of the world to produce a fusion of styles and tastes to delight even the most jaded palette.

Richard has now opened his own restaurant after being the Head Chef for the top executives of the Royal Bank of Scotland (RBS) at their world headquarters in Edinburgh, where he ran a five-star catering operation to standards comparable with the finest restaurants and hotels.

Prior to his working for RBS Richard was Head Chef at Poldrates Restaurant, Haddington and at Fisher's Bistro at Leith, Edinburgh. Whilst Head Chef at Fisher's he was head of the team that won Fisher's the Egon Ronay Seafood Restaurant of the Year Award.