Fresh from winning Bright Horizons’ first-ever SuperChef competition, Regional Chef Richard Holland talks young palates, Chinese takeaway and robots in the kitchen in our meet the chef column.

What first inspired you to become a chef?

"At the age of around ten, I remember being taken to a restaurant where they had a chef cooking the desserts in the dining area. I was fascinated. This experience kickstarted my curiosity and interest in food, which later lead me to cooking for friends and family, ‘come dine with me’ style, before working in professional kitchens."

What was the first meal you cooked for someone else?

"A dippy egg and toast fingers around the age of 11 – a core childhood favourite."

Tell us a bit about your career so far…?

"I started out as many have done before me, in the pot wash, before working up and around all stations in the kitchen. I've worked across many different cuisines and styles from bistro to fine dining, from Jamaican to classical French and everything in-between. After many years on and off in the kitchens, I wanted better working hours while still pursuing my passion.

"I transitioned into early years cooking to find a better work life balance. As a father myself I have a strong passion for cooking and introducing new flavours and textures into my daughter's palate and having the opportunity to do that for so many other children is incredibly rewarding. Being able to be creative with food in a whole new way brings so much joy back into cooking for me."  

What is your proudest career moment to date?

"Winning the Bright Horizons SuperChef competition. It came after a lot of hard work, and the warm reception it received made it especially memorable."

What is your signature dish?

"For the nursery, I would say my signature dish would be my Bright Horizons SuperChef winning Thai style pulled chicken with beansprout and zucchini noodles. It really showcases authentic Thai flavours that are suitable for young palates and helps to further expand their culinary experiences.

"A signature dish at home would be what I call an ‘Elevated Lasagne’. Call it what you will, this is insane. Instead of your traditional white sauce béchamel, it’s a sundried tomato, shallot, cream and parmesan sauce – it’s delicious."

What is your favourite dish currently on your menu?

"Our cheesy red bean quesadillas. They’re full of flavour, packed with vegetables and offer something a little different, while still being fun and familiar for children."

Where is your favourite place to eat in Hampshire?

"I really like The Happy Cheese in Ashurst. After a day walking in the New Forest with my wife and little one, it’s a great place to stop on the way home and enjoy a pub classic."

What is your favourite meal to cook at home?

"I really enjoy cooking at home but often time is of the essence, so quick meals are the go-to on weeknights – from fajitas to carbonara, anything no fuss. However, most weekends I'll spend hours in the kitchen trying something new. I often spend all day on a slow roasted lamb shoulder for a roast dinner."

What do you like to drink with dinner?

"Occasionally a nice dry red wine, nothing too fancy."

What is your culinary guilty pleasure?

"A Chinese takeaway, because sometimes you just need something indulgent!"

Which key ingredient is always in your fridge?

"Butter! This is a simple classic ingredient that can be used in so many ways to enhance dishes, especially when you make your own."

What is your favourite Hampshire ingredient?

"Watercress, which I love served as side salad with a ribeye."

Which chef do you most admire?

"Heston Blumenthal for creativity and the impact he has had on British food."

What’s your career ambition?

"To work in a development chef role. We have an important part to play in shaping young children’s experience with food, and I’m passionate about maintaining high-quality, flavourful food experiences for children. I want to help them develop a positive relationship with food that they carry forward, while also nurturing the next generation of chefs."

What do you think will be the next big restaurant trend?

"I'd love to see more multi-experience food dining, things like the impact of smell on taste and culinary storylines across a tasting menu. I can also see a big jump into more tech-based restaurant trends, whether that be personalised AI menu creator or even robots in the kitchen."