Meet the chef: Richard Jackson of Brouge
PUBLISHED: 11:24 30 October 2009 | UPDATED: 16:09 20 February 2013
Head chef at Brouge, Richard Jackson
Brouge's head chef, Richard Jackson, shares a few of his top trade secrets
Originally published in Surrey Life magazine July 2009
Brouge'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
