27 July 2018

The Association for Cultural Enterprises

We have recently joined the Association for Cultural Enterprises  as we look to increase our works in the cultural sector. Food, Beverage and hospitality is getting better and better within the sector, and operators need to be at the top of their game to meet the increasing guest expectation, Nowadays, you can dine in a theatre, museum or cafe as well as you can in a hotel or traditional restaurant site, and we are proud to be involved in some of the best. RSC Stratford, The Royal Albert Hall, Garsington Opera and The Mill at Sonning Theatre is a small sample of the clients we are working with, and we believe are the best in class.

Our ‘house style’ is based on knowledge, communication, leadership and taking ownership of decisions whilst remaining collaborative with the in house teams. Whether restaurant consultancy, hospitality advice, new concept development or F&B trouble shooting, we can make a difference to your business.

27 July 2018

Chris Barber joining expert panel with Springboard, The Caterer and Gig

Chris Barber joining expert panel with Springboard, The Caterer and Gig at The Charlotte Street Hotel, 6th September 8-11am.

The GIG economy is vital to both workers and hospitality businesses, and we are delighted to join Antony Woodcock for the debate.

24 July 2018

Working With The Casual Dining Group

We have long admired The Casual Dining Group and especially the lasting appeal of their fast casual and midscale brands. Following a number of meetings and familiarity sessions with the brands, we are now getting to work alongside them on a regular basis using our restaurant consultancy knowledge and expertise. They have an awesome in-house team with great culinary and brand development capability. However, with all long established businesses, on occasions an external eye can bring fresh thoughts and ideas, helping to make existing brilliant business, even better. It is great to see a group of brands succeeding in a marketplace that is getting ever harder and we look forward to being part of the team keeping things ‘best in class’.

20 July 2018

Pan Pacific London Opening in 2020

We have been speaking with PPHG (Pan Pacific Hotel Group) for a number of years regarding their forthcoming flagship European hotel in the City of London and our food and beverage consultancy services. Opening in 2020, we are now on board to help create and steer the F&B visions. This will be one of the most exciting openings of recent times and we are delighted to be part of the creative team.

27 April 2018

Victors Oxford Launches

In a project led by our projects manager, Chantal Bourquin, CBFS have been proud to work alongside James Hitchen (East Coast Concepts) and his team to help launch the 2nd Victors restaurant. Our hugely talented development chef, Ben Floyd helped Chantal and James with the menu development; creating recipes, techniques and a rationale behind an updated and improved menu. Victors in Hale is a phenomenon, though in the heart of Cheshire countryside, the restaurant attracts the most discerning diners and drinkers from Manchester and Liverpool. Oxford is a different type of location, but the restaurant and bar has the same style and glamour as its northern sibling.

05 April 2018

Chris promoted to Officier, Ordre de Coteaux de Champagne

At an incredible ceremony at le Ministere des Affaires etrangeres Chris was inducted as an Officier, Ordre de Coteaux de Champagne. The event was hosted by the French Foreign Minister, Jean Yves le Drian and attended by an elite group of industry, sport and media personalities.

27 March 2018

Another great vintage: FCBL, Constance Hotels Mauritius

Once again, Chris attended the Festival Culinaire Bernard Loiseau as a guest of Constance Hotels. In advance, Chris had invited David Moore to join the prestigious jury, and for Mark Kempson of KitchenW8 to represent UK in the festival. Mark and his chef partner from The Seychelles performed admirably and came 3rd in the main culinary competition. The event was packed with luminaries from the food and drink world, and despite the competitive edge, many lifelong friendships were made. Amongst many highlights were a unique dinner created by our friend, Michael Caines, taking a rare break from Lympstone Manor to attend the festival. Also, Orjan Johannessen, Bocuse d’Or 2015 attended for a 3rd time, and like Michael, created a unique dinner along with Tommy Myllymaki, one of the best known chefs in Sweden. Its hard to imagine a more special or unique event in the culinary world, it has been an honour to be involved as a member of the jury, food journalist, advisor and now ambassador of the event for the UK.

02 March 2018

Chris appears on BBC1 ‘Inside Out’ giving expert F&B insights

Chris appeared on BBC 1’s current affairs show Inside Out, giving expert opinion and inside into restaurant practice regarding tips, service charge and gratuities. This is a sensitive issue which CBFS advise regularly on. If managed properly, this gives a fair reward system for all staff and satisfies the guest that their tips have gone where intended – for the staff. However, there are sound business reasons, as well as emotional and cultural ones for giving all of the tips to the staff. Those operators who ‘pocket’ the tips, are missing a trick on all levels.

07 February 2018

Constance and FCBL

Chris is once again heading to Mauritius for Festival Culinaire Bernard Loiseau – the worlds most prestigious culinary festival. Chris is the UK ambassador for the event and will be accompanied by David Moore of Pied a Terre, a jury member for the second year and the Michelin starred chef Mark Kempson from Kitchen W8.

01 February 2018

Latest Food Business Course nearly sold out

The latest edition of our food business course at Leiths School of Food and Wine has one place remaining for the April session; https://www.leiths.com/courses/how-to-start-up-a-successful-food-business-weekend-course The course will run again on the last weekend in July, a great opportunity for all budding restaurant and food entrepreneurs to learn how to make it a success.