Rhian Cradock

Rhian Cradock
Native to the North East, Rhian, has always had a passion for food. Growing up within a large close-knit family, with a keen desire for cooking, to nurture and nourish those who gather around their table. It is within this nurturing process that Rhian found the greatest satisfaction and sense of accomplishment. This has led him to want to enter into this venture as a way of inviting more people to the table.

Rhian’s earliest job at the age of 15 doing work experience for Terry Leyborne at the then Michelin starred 21 Queens street in Newcastle. It was here that Rhian’s ambitions started. Leaving here he worked from the age of 16 for the Di Giogio Family (DeGusto Group) at Don Vito’s and Paradiso. He went on to Liverpool University to read Archaeology. Whilst financing his studies and gaining even more kitchen experience he worked at Pod restaurant going on to become head chef writing and developing many new and exciting recipes for the very successful business, winners of the Princes Trust Award. Rhian’s achievements at POD were nationally recognised when the restaurant gained its first entry into the Harden’s Top UK Restaurants guide

Accolades for Pod Restaurant Liverpool

‘A “great night out” atmosphere and “an excellent range of well-cooked tapas” make this “lively” bar quite a local hot spot. Sunday breakfast has a “huge following”.’ Hardens 2001

Rhian gained his degree with honours and moved to become head chef at “The Other Place Bistro” already a top class restaurant; he took it to new heights receiving fantastic reviews and praise from national restaurant guide books and local press. Most notably it was under his leadership that the restaurant gained its first and outstanding rating of 3 stars in the Good Food Guide which he also maintained for the two years he was at the helm.

Accolades for The Other Place Bistro

‘An unpretentiousness can be found in the cooking…which has turned out sea bass with garlic mash, and roast Goosnargh duck breast with banana fritters. Starters range from an “extremely good” terrine of fresh and smoked salmon with scallops to pan fried black pudding with mash and mustard cream. Friendly and helpful service fits the bill, and the short, modern wine list follows the menu’s theme of well chosen simplicity and is very good value…’
The Good Food Guide 2004

‘Good value dishes are supplemented by a concise wine list.’ Michelin guide 2004.

‘Situated between the cities two cathedrals and just around the corner from the philharmonic hall, this unassuming bistro attracts its quota of culture vultures looking for affordable pre theatre deals. It is a God send at lunchtime, when specials and light dishes are unlikely to stretch the wallet. Expect Bistro food along the lines of Coriander crab cakes with pineapple chilli salsa before roast loin of Welsh Lamb celeriac and potato dauphinois, purple sprouting broccoli and rosemary jus, or grilled cod fillet with lime sautéed potatoes, fine beans and vanilla beurre blanc. Deserts such as rhubarb and custard tart or pannacotta with balsamic strawberries bring the curtain down and the short wine list is a lively assortment of carefully chosen bottles….’ The Good Food Guide 2005

Rhian moved to London and has worked with some of the best Michelin starred Chefs in the country, notably, Richard Corrigan, Bruce Poole and Billy Ried. This has given him a unique knowledge of many styles of food at the highest possible level. Rhian has also worked with the chefs at the critically acclaimed Bentley’s Seafood restaurant Piccadilly and at Chez Bruce, voted Best Restaurant in the UK, Observer Food Awards 2005 & 2006.

Rhian’s main culinary influence is regional British food with a classical French influence. This could loosely be described as “Modern British”. However this term is totally meaningless without recourse to the strong traditional and historical aspects of Rhian’s cooking, something most “modern British restaurants” ignore. These elements are things that Rhian is keen to showcase in his new venture.

Rhian was most recently Head chef at the General Trading Company Café Searcy’s (GTC). This is an exclusive Chelsea restaurant with demanding customers, preparing food for very strict dietary requirements and exacting standards.

C.V.

Here are links to some of the restaurants Rhian has worked
21 Queen Street
Don Vito's
The Other Place bistro now called the side door
The National Portait Restaurant
Chez Bruce
The General Trading Company Cafe
Bentley's