KNIFE SKILLS WITH RICHARD CRAVEN
DATE: 13th April, TIME: 12-2PM
PLACE: Robert Welch Studio Shop: Lower High Street, Chipping Campden GL55 6DY
Richard Craven, owner and head chef at the Michelin starred pub The Royal Oak at Whatcote, has twelve years’ experience of cooking in and around Chipping Campden. A rural chef, his approach is to elevate wild, foraged and local ingredients.
In that time he has always used Robert Welch Signature knives in the kitchen, but he has recently begun trialling the new Professional knives and it was these he used during this event.
Richard and his and his Chef de Partie, Charlie Vale, captivated guests with their demonstration of knife skills, slicing, dicing, chipping and trimming, sharing techniques, skills and chatting with guests and visitors to our Studio Shop. Attendees were able to engage with Richard and ask various knife-related questions, including the essential knives for home cooks, knife sharpening techniques and the differences between plain and serrated blades.
On the menu were a trio of venison dishes, using a locally caught fallow buck: a consume, tartare in crisp pastry, and steak and shallot on sliced baguette.