Jonathan Richardson trained at college in the North of England but soon headed south where he has been a chef since 1990, training formally under Raymond Blanc at Le Manoir aux Quat' Saisons in Oxfordshire before moving to a variety of different country house hotels, 3 rosettes Middlethorpe Hall and Aldwark Manor. Jonathan now works as a freelance chef and runs his own very successful outside catering company.

A country chef at heart 'Jack of all tastes' although Jonathan is Yorkshire born he has no plans to leave his beloved Gloucestershire as he loves his game and foraging for wild seasonal produce and the Cotswolds is his perfect larder.