maitre

Tim has been part of Richard and Solanche’s journey for over a decade. They first worked together 11 years ago, and Tim went on to join the opening team at The Royal Oak in Whatcote in 2017 — playing a key role in the front of house during the formative years that led to the restaurant being awarded a Michelin star in 2019.

A well-known and respected hospitality professional, Tim has worked across many of South Warwickshire’s finest establishments, bringing warmth, calm, and years of experience to every room he walks into.

At Bastardo's, Tim is part of the heartbeat of the restaurant—welcoming guests with his signature charm and effortless professionalism, and helping to create the relaxed, lively atmosphere that defines the space. His long-standing friendship with Richard and Solanche is reflected in the trust, humour and shared vision that runs through the team.

Head Chef

John is Head Chef at Bastardos and a long-standing collaborator of Richard and Solanche. He was part of the opening team at The Royal Oak, where he first worked as Sous Chef before spending five years under former two-Michelin-starred chef Martin Burge at a leading Cotswold hotel, eventually rising to the role of Executive Sous Chef.

John returned to The Royal Oak in 2022 and was later promoted to Head Chef—his first leadership role in the kitchen. He played a key part in the creation of A Rural Cook, helping to shape the dishes and philosophy at the heart of the book.

He is passionate about working closely with local farmers and producers, championing a field-to-fork ethos and pushing for ever-higher standards. At Bastardos, he brings precision, leadership, and a love of produce-led cooking that blends British ingredients with Italian flair.

Chef

Charlie is part of the Bastardos kitchen team and one of the next generation of chefs to come through the Royal Oak’s apprenticeship programme. Charlie grew up locally in Halford and first joined The Royal Oak in Whatcote while still at school. Drawn to the energy of the kitchen, he progressed to hands-on prep work and, after his GCSEs, began a formal apprenticeship under Richard and the team.

Over the past five years, Charlie has developed his skills working with wild, seasonal ingredients—from plucking pheasants to skinning venison—and is now continuing his training as a Chef de Partie. Passionate, curious, and quietly ambitious, Charlie brings focus and enthusiasm to everything he does.

At Bastardo’s, he’s not only a key part of the kitchen team, but also brings a natural warmth front of house. With his friendly, easygoing manner, he’s loved by guests and always ready with a smile (and a recommendation).

Wine Director

Solanche is co-owner of Bastardo’s Trattoria and the driving force behind its warm, welcoming spirit. With a background in both front-of-house and business operations, she has shaped every detail of the couple’s ventures—from their early days at The Chef’s Dozen through to The Royal Oak in Whatcote.

Holding a DipWSET qualification in wine, Solanche brings both expertise and instinct to the wine list at Bastardo’s—curating bottles that celebrate Italian character, British makers, and the joy of a good pour.

While not part of the daily floor team, Solanche continues to play a hands-on role behind the scenes—shaping the vision, supporting the team, and fine-tuning the details. Her calm leadership and thoughtful oversight help ensure that every guest experience is relaxed, heartfelt, and full of personality—balancing fun with finesse at every turn.

Chef Director

Richard is the chef-owner behind Bastardo’s, known for his ingredient-led cooking and bold, seasonal flavours. A self-taught chef, he began his career working in an Italian-owned hotel in Chipping Campden, where he cooked Italian food for the first seven years of his career—and earned the affectionate nickname “Riccardo Bastardo” from his Italian colleagues, which later inspired the name of the trattoria.

Together with Solanche, they earned a Michelin star at The Royal Oak in Whatcote, where their focus on wild food and thoughtful sourcing has earned national recognition. His debut book, A Rural Cook, celebrates over a decade of working closely with growers, farmers and foragers.

At Bastardo’s Trattoria, Richard brings that same philosophy—with a playful nod to Italian tradition and British produce at its best. He remains hands-on in the development kitchen, tasting, testing and refining dishes alongside the team, while trusting them to execute the menu with the same care, precision and spirit that guests have come to expect.

Group Pastry Chef

Wendy trained at the prestigious Paul Bocuse Institute in Lyon, with a formative placement at the three-Michelin-starred Maison Pic. She went on to spend five years at the celebrated Lasserre restaurant in Paris before moving to the UK, where she joined Hélène Darroze at The Connaught in London, rising to the position of Pastry Sous Chef.

Wendy joined The Royal Oak in Whatcote in 2021, where her creativity, technical precision, and commitment to sustainability quickly made her an integral part of the team. She played a key role in the development of A Rural Cook, bringing her expertise and love of wild, seasonal ingredients to its pages.

Now Group Pastry Chef across both sites, Wendy oversees a pastry offering that is elegant, thoughtful, and deeply connected to nature’s rhythm—from refined desserts to rustic fare baked with soul.