Richard

Chef, enjoying life and food #eternalcommis. all views my own.

[Nádúr Collective @NadurCollective]

Two spaces have come available for our charity dinner @BangRestaurant1 tommorow night....pls RT cheers

[Raymond Blanc @raymond_blanc]

What a dumb thing to say .Their is enough fear about eating and food! Unless you eat 1kg of burned toast a day !

[Gillian Nelis @gnelis]

It's twenty years in business this year and still serving great food; today's @sundaybusiness review is @OnePicoDublin #havetheravioli

[Gooseberry Gardens @GooseberryFarm]

Cavan apricots,... no you haven't read that wrong!

[ballyhoura mushroom @irishshiitake]

Packed, Boxed and Ready to go.. Cep Oil, Mushroom Vinegar, Mushroom Ketchup &Wild Garlic Vinegar off to Harrods

[Colm O'Regan @colmoregan]

After that, Britain could vote to leave the planet and we wouldn't give a shite. #IRLITA #brexit #fixedit

[Richard @shawrichy1]

#coybig the refs in the Italian pockets, sort it out yourselves boys great play so far

[David Gallagher @daveygalls]

Great outdoor reared pork plate from The Unicorn @TasteDublin @Crowesfarm

[Richard @shawrichy1]

Something different with the Tartare @BriocheRanelagh craicing tasting menu so far!

[ballyhoura mushroom @irishshiitake]

Glenlo Abbey claims on menu all ingredients 100% can be traced from farm to fork, never supplied a kg yet on menu

[camdenkitchen @camdenkitchen1]

Blow Torched Irish Makerel,Beet,Potato,Creme Fraiche & Dill #spring

[Richard @shawrichy1]

It wouldn't be a great afternoon in DL without a craicing meal in @hartleyskitchen cheers lads

[Richard @shawrichy1]

@graemedodrill do I really have to come home??

[Richard @shawrichy1]

@graemedodrill I went to the dark side the real dark side!!

[Richard @shawrichy1]

@DHR1203 @GarethNaughton @graemedodrill @Daznes

[Richard @shawrichy1]

There's my Xmas shopping done, what to get everyone else now?! cheers to the lads in @corkscrewnation top notch.

[The MICHELIN Guide @MichelinGuideUK]

Just overheard a diner on an adjacent table ask the waiter “Will your chef construct the deconstructed apple pie for me please?”

[Richard @shawrichy1]

@WaL_LaY flashback Friday!! Currently pickling a wee batch of shimejis!!

[Richard @shawrichy1]

Mushies €7-kg, Moore St needs to up its game!!

[Richard @shawrichy1]

Fresh turbot, gutted, cleaned and hung for a minimum of 8 days. Then cooked on the bone! Absolute quality!