25 years ago Robert started cooking at Cranks vegetarian restaurant in Devon, where he soon fell in love with ‘slow food’ and using local vegetables in season. From there he worked in a succession of high profile restaurants including Jamie Oliver’s ‘Fifteen’ and ‘The Lansdowne’, moving to Cornwall to head up ‘The Gurnards Head’ and then more recently to open his own restaurant ‘Untitled by Robert Wright’.
Robert’s philosophical approach to cooking is wholesome, intelligent and without pretence. Notable influences are Elizabeth David, Ruth Rogers and Alice Waters; with a palette that spans from rural France and Italy to the warmth of North Africa.
Robert cooks on our Forage, Cook & Feast Days, Seaweed Foraging & Cookery Days and Wild Italian Cookery Days. He is also available for private lunch and dinner parties at Fat Hen.