Richard Kirkwood, head chef, The Bell Inn

London chef Richard Kirkwood ​has been appointed to head up the kitchen of the newly re-opened Bell Inn​, in Ticehurst, East Sussex.

Kirkwood began his career at Malmaison in his home town of Edinburgh before being drawn to London and The Hyde Park Hotel. He was snapped up by La Caprice where he cooked for over three years before helping to open the refurbished J Sheekey. In 2002 he rejoined Caprice Holdings at The Ivy, returning there again after spending 18 months helping to open the Paternoster Chop House in the City. In 2006, Kirkwood went back to cooking at J Sheekey and was appointed head chef in 2009.

Speaking of his new role, Kirkwood said: “Kent and Sussex are blessed with fantastic local produce, grown sustainably, and farmers whose animal husbandry is second to none. We work through the seasons with them; every day brings a new challenge and new excitement. Whether people come here for a comforting bowl of lunchtime soup or want a feast on our table for 22, there will always be a sense of occasion.”