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, and completely their own.

Fourteen seats, an open kitchen, 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.