i. Biography
Place-led cooking at Restaurant Jericho starts with the materials close to hand: garden carrots lifted from soil, surrounding farms, wood fire, sour cherry, beetroot, cream, blood and herbs. In Richard Stevens’s kitchen, Orchard Farm is not scenery for the restaurant; it is part of the mise en place. A family farming line reaching back over 200 years gives the work a practical inheritance: land use, season, livestock, dairy, garden and service feeding into the same system. Immediacy is the working rule. Ingredients are handled according to what the day makes available: picked, charred, cured or served. The cooking is built around proximity, season and flame, with humble materials given attention without decorative excess. Garden, dairy, animal, smoke and preservation form the table’s vocabulary.
Coming Up
Today, Richard Stevens is Chef Owner of Restaurant Jericho.
At Work Now
Fire-led, ingredient-led cooking defines Restaurant Jericho in Nottinghamshire, United Kingdom, where Richard Stevens is Chef Owner. The dining experience is inspired by humble ingredients and cooking with fire, with a menu driven by what is immediately available. Seasonality here is not an abstract claim. Produce from the kitchen garden sets the pace, and the surrounding farms extend the menu beyond the garden gate. Restaurant Jericho treats place as raw material: soil, hedgerows and fire are part of how the dishes are built. The food is intended to express what the place means to the team and how the kitchen is connected to where it works. The twenty-course tasting menu gives the kitchen room to move across farm, dairy, garden, animal and preservation. Named Jericho specialties include Lincolnshire Poacher churros, pigs blood tart, silage ice cream, garden herb chawanmushi and house charcuterie. The dishes read as working categories rather than ornament: cheese carried into a churro, blood set into a tart, herbs used for their green force, charcuterie as patient preservation. Two signatures show the range of the method. Mallard, beetroot and cherry pairs mallard cooked over fire with beetroot mole and sour cherry, using smoke, earth and acidity in one frame. Garden Carrot with Langar Honey and Very Good Cream uses carrots from the garden, cooked sous-vide in lamb stock, charred over wood fire, seasoned with burnt lemon, and served with cream. The dish keeps its argument tight: root, stock, smoke, citrus, sweetness and fat, held close to the place that produced them.
Signature
Signature dishes include Mallard.
The Record
Recognition for Richard Stevens includes a Michelin Green Star.
Profile updated July 2026
FAQ
Asked of Richard
What role does Richard Stevens hold?
Richard Stevens is chef at Jericho — Modern British, Modern Cuisine.
What recognition has Richard Stevens received?
Michelin Green Star.
What is Richard Stevens known for?
Farm-to-table Modern Cuisine at Jericho.
