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. John Broughton leads the kitchen — formerly Head Chef at the Michelin-starred Royal Oak, with Charlie Vale, who made the same journey from Whatcote to Shipston — the menu shaped with Richard, pastry overseen by group pastry chef Wendy Gilardini, and the wines chosen by Solanche, DipWSET.