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Having regularly appeared on ITV's Lorraine, Chef Richard Phillips started early in the restaurant business; firstly with a stint at London's famous Savoy Hotel, before going on to work alongside the likes of the Roux Brothers at Le Gavroche and then becoming Head Chef for Marco Pierre White at The Criterion, Mirabelle and Les Saveurs. At 29 years old he had his first restaurant.
A warm welcome awaits us at Pearson’s Arms, where distinctive character, real ales, fine wines and good wholesome food, and those in search of a great night out; a place where local and seasonal fare are as much o the experience as the proud heritage of the town. The Pearson's Arms is a totally different Richard Phillips experience, but retains the quality, passion, and attentive service for which his restaurants are known.
(A sumptuous three course meal is included)
Member price
£55.00
Non-member price
£65.00
Book tickets
lesley.bennett@iod.com
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