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Sue & Les took over the reins from Richard & Jean, the founders of ricci's, in 2007. Since then, they have kept everything true to the original recipes, serving good, traditional Italian food to the discerning public. The heart of our business is freshness and taste, and we intend to take riccis forward to bring pleasure to as many people as possible. |
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Chris Ward has been with ricci's almost since the beginning. He takes a great pride in what he cooks,
he is very skilled in what he does and has a great understanding of the dough and ovens with which he works. His 'claim to fame' is running the oven to produce riccis largest order, 120 pizzas in one run! This was done with a team of six, but Chris cooked, cut and boxed the order in less than an hour without making any mistakes, no mean feat! |
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Sam Davies started at Riccis in 2009 and, although young, has shown
fantastic interest and promise, and we look forward to him
progressing in the team! |
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