Richard Brown, Manchester Chef
Richard had his kitchen training as a chef at Juniper, Michelin starred restaurant, in Altrincham. He then went to complete a stage at Claridges London, before returning to Manchester as a supervisory member of the Hilton food and beverage opening team.
He completed a degree at Oxford Brookes University in International Hospitality Management during which time he gained international experience at the 5-star hotel Commonwealth Hotel in Boston, USA. During the course, he worked at The Randolph in Oxford.
Having gained his degree, he returned to Manchester as Restaurant & Bars Outlet Manager at the Raddison Blu Manchester Airport Hotel, where he co-managed the refurbishment of the food and beverage outlets. He left this establishment to pursue his lifelong ambition to start his own business.
Meeting his now business partners whilst operating as a street food trader, he opened Bangers and Bacon with them in 2014 and went on to be one of the six traders to battle it out at ‘The Kitchens’ – an Allied London incubator program in Spinningfields. Since winning, Richard and his business partner have opened Beastro, an all-day dining ‘local’ bistro in the heart of the city.
“I obviously chose Manchester as for me there is no place on earth like it; the support network that celebrates success and helps you through the hard times.”
What’s your most significant accomplishment to date?
I would say opening my own restaurant: the graft, hard work, passion and love that went into Beastro from James, Heather and I was tremendous but so worth it and it brought our community together, with family, friends and regulars helping us get it all together in time. I could not have done it without my Dad – his workmanship meant we got to create our dream.
What inspires you?
I am inspired by a number of my peers and the hospitality moguls, seeing their success and growth makes me want to push harder, work more and grow. Dream big! At the moment, I think the most significant inspiration would be the success of Gary Usher and how he has grown in the industry as well as fellow street food startups like the Hip Hop Chip Shop making their dreams and ambitions come true.
How has living/working in Manchester helped you achieve your goals?
Not long ago, in 2013, I resigned from my real job and started my own business. At that moment I had a choice to build it in Manchester or move to London. I obviously chose Manchester as for me there is no place on earth like it; the support network that celebrates success and helps you through the hard times. You also seem to know everyone fairly quick or at least know someone who knows him or her. This has helped on many occasions when we have needed, help and guidance.
What advice would you give to your 16-year-old self?
Follow your dreams, do what makes you happy.
What are your business goals for 2018?
I hope that by the end of 2018 Beastro will have successfully grown into a staple in Spinningfields, turned a profit and perhaps be looking for site number two.
Where do you see yourself in twenty years’ time?
It would be nice to think we could have a range of concepts all over the city with outlets in neighbouring cities too. Dream Big!
Our first annual Manchesters 30 under 30 highlights young people who are the best of the best in our city. If you’d like to be featured in our next annual 30 under 30 of 2019 contact email@example.com.