Richard Underhill first got the cooking bug on holiday in the Dordogne when he was 9. But his mother's cooking was so fantastic that he didn't start until his gap year, when he had to fend for himself. His first proper dish (other than fish fingers) was a blackcurrant sorbet!
Although he studied chemistry at the University of Exeter, Richard realised his dream would be to open a coffee shop, so he did bar work and odd jobs to pay for a Cordon Bleu course, which he completed in 1989.
After completing his course, Richard worked in a variety of restaurants and hotels, honing his skills and learning the management side of the business. Richard has been part of the Tooting community for over 20 years - combining a stint of full time parenting with running his own catering company.
His dream has expanded and finally come into being with the opening of Richard's Kitchen in Tooting Bec. His vision is for a restaurant where the menu is ever changing and market driven, where dishes are made from the freshest ingredients.
At Richard's kitchen we cater for all food preferences, requirements and intolerances. We always have vegetarian, vegan and gluten free options. If you don't see what you need on the menu, please ask and we'll do our very best to make it happen.