Richard Speedie (43) is from Bangor, Co. Dublin and now lives in Clonsilla, Dublin. He is Audio and Video Manager for one of the world's leading educational publishers, managing audio and video production for digital products. He is married to Yvonne with one son, who is almost 2 years old. He says he and his wife fell in love through food and their first conversation was all about food.

Richard has been cooking for 24 years. He is self-taught, influenced by his first girlfriend who was a commis chef, as well as his grandmother. He was fortunate enough to have experienced some cultural holidays in the 70s where he spent time with his parents searching for good restaurants and the best paella on the island. He says ‘food was always talked about, way before it was fashionable’. He would love to have a career related to food, offering food as part of a guest house/small hotel package, or in some way combining his love of food and music.

He made it into the audition stage with his Game terrine – Mallard, Pheasant, Rabbit, Sausage and Pistachio. Fig puree, beetroot and apple foam, and a beetroot, apple and fig jelly. His audition dish was Pan Fried Venison, Blackberry reduction, Roasted Beetroot and Garlic Risotto, Celeriac and Apple Puree, Roasted Carrots and Parsnip Crisps.