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8 Bob Parkinson, cooking up a treat.jpg


Bob's culinary career began with his training at Bibendum in London, before moving to Michelin starred The Fulham Road, working alongside Steven Bull and then onto Fables, Che in St James' and The Ladbroke Arms in Notting Hill. Following this, Bob worked with David Thompson at Nahm at the Halkin Hotel; the first Michelin star Thai restaurant in the world.

Swapping London for the Cotswolds in 2004, Bob took on the position of head chef at The Swan at Southrop, before assuming the same role at The Village Pub in Barnsley & Barnsley House. In 2008, Bob opened his renowned Cirencester restaurant and deli 'Made by Bob' and ran this award-winning eatery for 10 years before taking on a consulting role in 2019.

Today, Bob has a very successful Made by Bob events catering business and produces his own range of products, from cooking sauces and salad dressings to lifestyle lines including handwashes and candles.  With his many awards for business and cooking skills, including the Bib Gourmand, Bob is regularly asked to be a guest chef at restaurants and food schools such as Thyme, demonstrating his skills to sell out audiences. 

As well as now being part of the Sue Parkinson family business, Bob also focuses on his range of exclusive sauces and products.

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