Richard Birch was protégé at Prue Leith
Protégé of a Michelin-starred Prue Leith in London's Notting Hill Gate is now the Executive Chef at The Claremont Hotel's Coast Bar & Brasserie.
Richard Birch started work at the early age of 14 in North Wales.
He's also formally known on Island as Head Chef at Samphire - where he had a reputation for using locally-sourced ingredients, and fresh Manx fish.
Richard explains where his interest in fish dishes came from:
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Businesses at Grandstand hopeful of breaking-even as weather disrupts racing
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£5K boost to charity helping people tackle cost-of-living pressures
Donated by Island energy provider
