Meet the chef: Richard Jackson of Brouge

Brouge's head chef, Richard Jackson, shares a few of his top trade secrets

Originally published in Surrey Life magazine July 2009Brouge's head chef, Richard Jackson, shares a few of his top trade secrets

Brouge, 5 Hill Street, Richmond Upon Thames TW9 1SX Tel: 0208 332 0055 Read the Surrey Life review of Brouge

How long have you worked at the restaurant? I have been working here since opening the first Brouge in 2005. What is your signature dish? Braised lamb shank cooked with a fruit beer, rosemary and garlic jus. Have you got a top cookery tip for our readers? Always make sure you have sharp knives and try out your recipes on family first before anyone else. Is there a top table for diners to choose in the restaurant? I would recommend Table 24, because it gives you a prime view of everything and is very intimate. Who, or what, are your main influences as a chef? My mum and also the different food seasons. Is there anyone (rich, famous or otherwise) that you have always wanted to cook for? I would really love to cook for Sir Michael Caine.

Brouge, 5 Hill Street, Richmond Upon Thames TW9 1SX Tel: 0208 332 0055 Read the Surrey Life review of Brouge

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