I am Richard Peck, studying to become a professional chef at City of Oxford College. As part of my training I work at the college’s Waterside Restaurant, above.

I am mostly known for my curried goat or my brown down chicken dish.

My favourite kind of cuisine is Caribbean.

My true inspiration comes from my dad.


Shredded jerk chicken mixed into a dip (cream cheese, sour cream and seasoning), scooped into little cups (made with filo pastry). 

Sprinkled with grated cheese and baked for 4-5 mins or until cheese is a light golden colour.

Jerk Recipe:
4 scotch bonnets
1 spring onion
1 onion chopped
2 tbsp ground all spice
2 cm fresh root ginger (peeled and grated)
2 cloves of garlic (crushed)
3 tbsp mixed dry herbs
1 tbsp dry basil
3 tbsp all purpose seasoning
1tsp fresh ground nutmeg
1 tsp ground cinnamon
2 tbsp fresh coriander 
1 tsp salt
2 tbsp coarse black pepper
500g ketchup

Put chilli, spring onion, all spice, ginger, garlic, herbs, all purpose seasoning, nutmeg, cinnamon into a food processor, blend until smooth.

Mix in the coriander, salt, black pepper and tomato ketchup.

Use the paste over meat before cooking (you may want to leave the meat to marinate for a bit)
Store in jar in the fridge for up to two weeks.