Our story is one of love, travel, airports and a bit of Rock ‘n’ Roll.

Back in 2006, whilst licking some emotional wounds, I flew from my home in Marrakech to London in support of my best pal from the south of France, a fellow Brit, who at the tender age of fifty was launching his new career as a rock star. Of course his first gig was at the Royal Albert Hall. The concert was great and we’re all off the Baglioni Hotel for the after party. Lola is in town too to support G, as she was great childhood friends with K, who was G’s girlfriend.

Lola and I see other across the room…

Of course I’ll join her in Costa Rica, especially as gastronomy seems to travel so well.

Lola’s path began in London where she started as a journalist, before working as a scenic artist decorating and painting sets on movies. After that, she became art director, then creative director at the Telegraph, UK. During this time she also studied antiques. Lola arrived in Costa Rica thirty two years ago and began bringing beautiful architectural and artisanal pieces from Asia and Europe to the country.

My own route was equally circuitous, having started serious cooking at Le Manoir aux Quat’ Saisons in Oxford with M. Blanc. I won M.O.G.B Meilleur Ouvrier de Grande Bretagne, Young Chef of the Year whilst working with M. Blanc, who then kindly ferried me out to Paris to work for M. Joel Robuchon at the iconic Jamin Restaurant. I was the first English chef to work for him and spent two marvelous years there, eventually becoming his Sauce Chef. Back to London, a cameo for Marco Pierre White, as his head chef at Harveys, before opening my own restaurant Pied-a-Terre with my restaurant manager pal, David Moore. We won one Michelin star in the first year and a second three years later. It was obviously time to leave, and my peregrinations around the globe included restaurants, pop-ups and consultancies in far flung places such as Cannes, France, where I was the first British chef to win a Michelin star in the country, New Delhi, Marrakech and Moscow. Now together in wonderful Costa Rica and hoping to make new friends through sharing our story in the aptly named Neat & Chaos.

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Some Press about the Food

"Perhaps the most important restaurant to ever hit the Costa Rican dining scene......"

Sherman's Travel Costa Rica Guide

"Heralded as possibly one of the greatest chefs of his generation"

Chef Magazine UK

"Park Cafe is divine, the food exquisite, stunningly presented and a dining experience you can't find anywhere else in San Jose"

Tico Times

"...the best-kept secret in the country"

Beach Times

"A place where the food evokes and provokes in a sanctuary of stunning antiques"

La Nacion

"This is what makes dining out exciting; cooking that surprises your palette and commands your attention."

Tico Times

"one of the most talented chefs of his generation..."

Caterer and Hotelkeeper

"...cuisine of bewildering technicality, some say avant-gardiste, where the Tian of Crab and Skate with Veloute of Cucumber is in itself an enigma, such an object of fascination that we hesitate to undo it. No irony here, just a vague sense of powerlessness in the face of a desire for perfectionism"

Gault Millau Magazine

"The highlight of my culinary year, a roasted veal sweetbread with pea puree - a masterful riot of soft, sweet flavours"

London Newspaper

"A symphony of savours, orchestrated with expertise and devotion."

Gourmet magazine

"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France"

Table Talk. Eating Out

"A cuisine ingenious and creative..."

Le Figaro

"Richard Neat is an extraordinary chef. Presentation is stunning, with each dish a miniature work of art"

Time Out

"Neat is the complete craftsman - dead clever, cautiously wild, fabulously precise. And constantly on song"

The Times

"To eat the food of one of the most talented young chefs to come out of Britain, you must now go to France. .....casually sublime food...."

Fay Maschler, Evening Standard

"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it"

Telegraph Magazine

"Neat is a consistent perfectionist, who can touch greatness in a simple parsley sauce"

Harper's 100 Best

"Neat has a brilliant understanding of modern cuisine, incorporating a respect for tradition and curiosity for the new"

Homes and Gardens Eating Out

"Possibly the best new restaurant in London..."

AA Guide

-"The dishes exhibit an unforced originality, gentle and distinct flavours, fantastic deftness"

Johnathon Meades, The Times

"Neat delivers innovative, exquisitely cooked French food with ultra-delicate taste."

Tatler Restaurant Guide

"The food is electrifying, the most powerful expression of a chef's personality and talent since Marco-Pierre White opened Harveys, but with more originality and consistency" -

Telegraph Newspaper

"Deserves to become one of the London restaurants of the decade."

The Times

"The food on your plate is more a work of art than the Warhol and Liechtenstein's on the walls. Faultless, impeccable, imaginative cooking that dares to mix anchovy with Foie Gras, knowing the end result will be spectacular"

New Journal Review of the Year

My new book is out. Enjoy every meal!