ABOUT BOB

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.

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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 and starting a private catering firm.

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With years of hands-on experience as a professional chef and successful hospitality expert, as well as awards for business and cooking skills - including the Bib Gourmand - Bob brings a unique blend of culinary creativity and real-world business knowledge to every project.

 

From developing standout menus and streamlining kitchen operations to improving customer experience and increasing profitability, he helps restaurants and food businesses build strong foundations for long-term success.

 

Whether you’re launching a new concept, refreshing an existing brand, or looking to grow your catering or hospitality business, his industry insight, practical guidance, and passion for quality can help turn your vision into a thriving, successful operation.