Riccardo Bastardo was the nickname Richard earned from his head chef during the early years of his career, learning Italian cooking in Italian-owned kitchens. The name stuck. Years later, Richard and Solanche opened the trattoria they had always wanted to create together: small, Italian at heart, rooted in hospitality and completely without formality.

Sixteen seats in the heart of Shipston-on-Stour. The kitchen is led by John Broughton — formerly Head Chef at the Michelin-starred Royal Oak in Whatcote — with the menu developed alongside Richard and the wine programme curated by Solanche, DipWSET.

Refined cooking, generous hospitality and thoughtfully chosen wines.