Richard’s blog
Richard Walton-Allen has more than 20 years’ experience working in the food industry, the last 12 as Executive Chef at Harvey Nichols. Winner of many awards, Richard has been called ‘the best chef in Leeds’ and brings his exceptional talent to his role as National Executive Chef at Create.
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14 May 2012
After a pretty busy couple of weeks I have just recovered from two great, but very different events.
13 April 2012
We have “adopted”Year Four of Saltaire primary school in Bradford and over the last three months have visited the school and delivered two sessions to two classes of 30 pupils on taste and flavour, where the pupils learnt about taste, how to use their palate and recognise different foods and flavours, as well as experimenting with food groups and finding out where food comes from.
13 March 2012
We all remind ourselves that our trainees are great individuals who show enormous potential every day but this day put that fact in sharp focus…
27 February 2012
We made our way to Wakefield town centre, to the now well established and wonderful food and rhubarb festival…
13 February 2012
Last Tuesday we had a great foodie day with the team from the night before, with visits to great suppliers…
05 February 2012
A great week at Create starting on Monday when we supplied cakes and refreshments for the PM’s visit to Leeds followed by our guest chefs visiting for a great night at the restaurant.
12 December 2011
After a week of doom and gloom on jobs and opportunities for young adults that was a breath of fresh air.
02 November 2011
It was fantastic to learn from one of the very best pastry chefs in the world, to be able to watch how she works, hear about tricks of the trade from a pastry chef working at 3 Michelin star level.
01 November 2011
Morrisons commitment to our trainees gaining employment and their commitment to supporting people ‘shop floor to top floor’ means there is no round table from which our great trainees are excluded.
14 October 2011
To be honest it has been a pretty full on week. A great food show in London, visiting our new trainees in the restaurant and in Doncaster; catching up with new pieces of work we are taking on in Bawtry, Manchester and Liverpool it has been one non stop dash from day to day. All hallmarked by my passion, Create’s passion, that you can do good food and be good with people all at the same time.
