Jun 12, 2026 · 55 min · 17 segments
In this episode we speak to Andrew Richardson, managing director of private members’ club Home House. Andrew reflects on his background as a chef, and what he learned working across international…
Andrew RichardsonGuestHeatherHostLovely.
A bit of an accident, I suppose, but I was a young 15-year-old and needed some pocket money and some money to spend.
So I pretty much, well, I literally got on my bicycle and started knocking on doors.
So I lived in Stratford-on-Haven, so there was a few hotels close by, so I just literally wandered into reception and said, have you got any jobs? And, of course, lo and behold, the only one they had was a pot washer.
Oh, of course.
But it was an interesting period, actually, and it certainly opened my eyes to hotels and what happens behind the scenes.
And then, fortunately for me, I guess, and unfortunately for one of the commie chefs, he fell off his motorbike and broke his leg, and so I got a little promotion, really, from pot washer to commie chef, with no experience at all.
So it was basic tasks, peel the potatoes, make a few prawn cocktails, salads,
etc.,
But, you know, the more I did, the more I was interested in learning more about, I guess, chefing.
Lovely.
A bit of an accident, I suppose, but I was a young 15-year-old and needed some pocket money and some money to spend.
So I pretty much, well, I literally got on my bicycle and started knocking on doors.
So I lived in Stratford-on-Haven, so there was a few hotels close by, so I just literally wandered into reception and said, have you got any jobs? And, of course, lo and behold, the only one they had was a pot washer.
Oh, of course.
But it was an interesting period, actually, and it certainly opened my eyes to hotels and what happens behind the scenes.
And then, fortunately for me, I guess, and unfortunately for one of the commie chefs, he fell off his motorbike and broke his leg, and so I got a little promotion, really, from pot washer to commie chef, with no experience at all.
So it was basic tasks, peel the potatoes, make a few prawn cocktails, salads,
etc.,
But, you know, the more I did, the more I was interested in learning more about, I guess, chefing.
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