The Head Chef at The Anvil Restaurant in the Farriers Arms is 26 year old Richard Bayliss. Despite his tender years, Richard has amassed 12 years experience in the restaurant business having walked into his first kitchen at 14 as a commis chef in a prestigious restaurant in Birmingham. Richard worked his way up through the ranks gaining experience and expertise under the leadership of fine Chefs.

As a Sous Chef, Richard worked closely with the head Chef to gain a 3rd rosette and AA hotel of the year for a famous hotel in the Isles of Scilly.

Richard moved from there to take on his first Head Chef position where he had to build his own team and led them to gain their first Rosette.

Richard joined The Anvil Restaurant at the Farriers Arms in November 2009 and has already built his team to meet the standard he expects for your dining experience.  Richard uses only the best of local and seasonal produce. The menus produced are changed to ensure a varied choice and every component served is perfectly cooked, seasoned and presented.

His cooking style is modern English, incorporating many traditional recipes, with Richard’s own French twist. Richard has made big changes to the ethos of the restaurant and has increased the confidence and capacity of his team to consistently meet his quality standards.

Richard was raised in a small village in Birmingham and now lives in Canterbury with his fiancee.