Maitre

Tim has been part of Richard and Solanche’s world for over a decade, joining the opening team at The Royal Oak in 2017 and helping shape the front of house in the years that followed. At Bastardo’s, he’s right at the heart of the room — welcoming guests with warmth, charm and an effortless professionalism that sets the tone for the night.

Head chef

John is Head Chef at Bastardo’s and a long-standing collaborator of Richard and Solanche. Part of the original opening team at The Royal Oak, he later spent five years working under former two-Michelin-starred chef Martin Burge in the Cotswolds, rising to Executive Sous Chef before returning in 2022 to take on his first Head Chef role.

Deeply committed to working with local farmers and producers, John champions a field-to-fork approach and produce-led cooking. At Bastardo’s, he brings precision, leadership and a distinctly British take on Italian flavours.

Chef

Charlie is part of the Bastardo’s kitchen team and one of the next generation of chefs to come through The Royal Oak’s apprenticeship programme. Growing up locally in Halford, he joined The Royal Oak while still at school, later beginning a formal apprenticeship after his GCSEs.

Over the past six years, Charlie has developed his skills working with wild, seasonal ingredients and is now continuing his training as a Chef de Partie. Passionate, curious and quietly ambitious, he brings focus, energy and a genuine love of food to the kitchen — along with a natural warmth front of house that guests instantly respond to.

Wine Director

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

Holding a DipWSET qualification, Solanche curates the wine list at Bastardo’s with instinct and expertise, celebrating Italian character, British makers and the simple pleasure of a great glass.

While not always on the floor, she plays a hands-on role behind the scenes, guiding the vision, supporting the team and ensuring every guest experience feels relaxed, thoughtful and full of personality.

Chef Director

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

Together with Solanche, he earned a Michelin star at The Royal Oak in Whatcote, with a focus on wild food and thoughtful sourcing. At Bastardo’s, Richard brings the same philosophy with a playful nod to Italian tradition, remaining hands-on behind the scenes while trusting the team to deliver with care, precision and personality

Group Pastry Chef

Wendy trained at the prestigious Paul Bocuse Institute in Lyon, with formative experience at the three-Michelin-starred Maison Pic, before spending five years at Lasserre in Paris. After moving to the UK, she joined Hélène Darroze at The Connaught, rising to Pastry Sous Chef.

Wendy joined The Royal Oak in 2021, where her creativity, technical precision and commitment to sustainability quickly made her an integral part of the team. Now Group Pastry Chef across both sites, Wendy oversees pastry that is elegant, thoughtful and closely connected to the seasons.