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Meet Richard Massey of Old Quay House

Published on November 14, 2018
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The head chef of Fowey’s Old Quay House talks foam faux-pas, fresh fish and the joy of classic-led cooking with Rosanna Rothery

old quay house

What’s the one kitchen item you couldn’t live without? 
My Thermomix – it’s a very versatile machine, making life in the kitchen much easier. From cooking out crème anglaise to making smooth purees, it’s an all-round great machine.

What’s your earliest food memory? 
Fishing with my father. Catching a very fresh fish and taking it home and cooking it within the hour taught me the advantages of using the freshest ingredients.

Where do you like to eat out? 
I don’t really get the time to eat out often. I like to go home and cook for my family and have a sit-down dinner. Family time is important and having a home cooked meal is perfect.

What do you wish you’d known 10 years ago? 
With the industry chef shortage, I would have liked to be a part of a plan to make the kitchen a more exciting place to work, offering a better work-life balance.

Fave pub?
The Galleon in Fowey – it’s on my walk home and after service I pop in for a quick pint. It has an amazing view of the estuary and is a relaxing place to unwind.

One food trend you’d rather forget? 
Lecithin foams. Everyone – including myself – had a go at making foams for every dish. It was style over substance.

Pet hates when eating out?
Large menus – there’s too much to choose and too much to get wrong. I’m also not a fan of seeing the front of house team carrying more than two plates at a time.

Like to have supper with? 
Daniel Clifford: watching the passion he showed to get a perfect score on Great British Menu has stayed in my mind. He has a great little restaurant [Midsummer House in Cambridge], which is something I hope to achieve in the future.

Most memorable day of your career so far? 
Achieving three AA rosettes while working as a head chef on the Isle of Skye.

What’s hot at the moment? 
Going back to basics; classic-led cooking produces simple food at its best.

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Old Quay House

Jo Rees samples some tasty South African goodies at the newly refurbished Old Quay House in Fowey

Old Quay House Hotel, Fowey

The Old Quay House Hotel's new general manager, Julio de Carvalho, has joined head chef Richard Massey to take the Fowey restaurant’s dining creds to new heights