The protege of Prue Leith’s London restaurant, he also worked in the capital with chef Rowley Leigh alongside Philip Reeve and was most recently head chef at Samphire on North Quay in Douglas.
“The Coast restaurant is a gorgeous space, in particular the promenade and sea view is beautiful so I’m very keen to enhance these natural resources and ambience with some classic signature dishes,” said Birch (pictured).
A strong advocate of Manx produce, Richard is keen to maintain and enhance Coast’s reputation for using high quality local fresh ingredients especially seafood and the island’s Queenies when in season.
He said: “My test for any new dish is ’would they be happy with this in Prue’s kitchen? I’m a great believer in small but perfectly formed high quality menus that takes full advantage of seasonal produce when it is at its absolute best.”
Claremont managing director Mark Wilson added: “Richard’s experience at some of the most well-known local eateries will be extremely valuable as we progress with our future plans for Coast, the Claremont and our developing off-site catering services.
“With Richard alongside head chef Andy Coulson in the Coast kitchens, we have an awesome team in place that is totally dedicated to producing the best quality food and dining experience on the Isle of Man.”
Source: Recipe for success at Coast