Richard Golding is the chef and owner of Ricluce in the UK and is a self-taught chef who is passionate about seasonal British food.

What is the best thing you can do with your hands? Make bread.

What was your first experience with sustainable eating? Ethicurean, outside Bristol, UK.

What do you love most about what you do? Making people happy.

What do you consider the most overrated ingredient? Meat. You can do so much more with vegetables.

What’s the best thing you’ve ever been taught? Never give up.

Is there anything you don’t particularly care to eat? Pasta.

If you were to die and come back as a person or a thing, what would it be? A dog.

When was the last time you ate out, and where? We eat out regularly, most memorable recently was L’Eclume.

What are your favourite books or cookbooks? On Vegetables by Jeremy Fox, is a current favourite.

What do you make from scratch? Everything.

How do you like to spend your day off? Gardening, eating, sleeping.

What does success mean to you? No idea, have yet to achieve it!

Which three words best describe your cooking style? Seasonal, relaxed, respectful.

Which producer or supplier really brightens your day? Matt Cockin, Fruit Pig Company.

Which words or phrases do you most overuse? Probably unprintable.

What do you think the food of the future will look like? Less meat-based menus.

What is your number one sustainability tip or trick? Grow it yourself.

Ricluce