Romuald Richomme, Head Chef at The Hawk Inn


Growing up in France, Romuald always had a passion for cooking. His love of food was developed during his apprenticeship, which he started at the tender age of 14 and completed at 17. This training resulted in the Cap Bep Cuisinier qualification; the equivalent of top marks at A Level.

Romuald’s vocation has given him the opportunity to travel to many different countries. Starting working life in Rio de Janeiro as a commis chef, he experienced the excitement of a busy kitchen and developed many of the skills that he has carried forward to today. From Rio de Janeiro, Romuald embarked upon a new challenge, enjoying many years working as a chef in England. Working his way up the career ladder, he spent three years as a sous chef before progressing to head chef for various hotels in the Forestdale Hotel Group.

For periods of time, Romuald has returned to his native France, to work as a chef at both restaurants and country clubs, to hone his professional skills and national cuisine. He also worked on board Oceania Cruises MS Marina, where he was in charge of three of the ship’s restaurants.

For the past six years Romuald has been working as head chef for various pub groups, developing a great love and knowledge for the Great British cuisine. Romuald is now Head Chef at The Hawk Inn. Alongside his team, Romuald designs seasonal menus with British produce, using only the very best local butchers and suppliers. Perfection is very important to Romuald and his aesthetically pleasing dishes are sure to be a big hit with customers.