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Latest News - CB Food Solutions

The Portfolio Club with David Moore

Chris has teamed up with legendary restaurateur David Moore to create F&B concepts for a new long stay apartment/hotel concept based in prime central London locations. The first will be at the former Harrington Hall in South Kensington, with many more in the pipeline. The brand is pitched at the affordable luxury market, and post covid the desire for this quality within budget will be greater than ever before.

David is hugely renowned for his much loved Pied a Terre restaurant in Charlotte Street, but has also invested and mentored a whole range of successful businesses. David brings a different view; creative, intelligent and professional, working alongside Chris to share and enhance ideas.

There are several new openings from the owners in the pipeline, and we look forward to making the journey to launch and beyond a successful one.

iForce by Eddie Stobart

For over 20 years, iForce have been entrusted by some of the UK’s biggest brand names to help them maximise the potential of multi-channel retailing through supply chain and retail logistics services. iForce are now looking for F&B solutions within their brand new Centre of Excellence in Corby and we have been asked to help shape what the eventual offers may look like. This will be feeding the workforce in modern, innovative and in some cases, quirky ways, to ensure better than high street quality for the team; fun, engaging, healthy and nutritious food and drink will be served in a vibrant, contemporary space. We have used renowned hubs such as Google and Apple for inspiration, but this will very much be a unique venture.

Guild Living

It is an absolute pleasure to be working with Guild Living, as soon to come group of senior living villages across UK.
Guild Living will reinstate older people at the heart of our lives and communities. Guild Living is delivering academically-led, innovative ways to live independently in the heart of towns and city centres.
Working in partnership with Legal & General, one of the UK’s most trusted institutions, they are developing a deep and honest understanding of people’s loves, fears, wants and needs.
Hospitality, community, eating and drinking is a huge part of the Guild Living experience, and over the next few months we will be working together to create innovative, world class dining and drinking,

Tough Times

The current Coronavirus crisis is bringing the biggest challenge to the world in a generation. The impact of the situation will be catastrophic on hospitality. At present, we have no idea of how many of the current ‘temporary’ closures will become permanent. We also have no idea what kind of economy we will face when this is all over.
What we do know is that to survive, we will need to adapt. Even in the most impoverished, war torn societies, hospitality remains present. The new ‘normal’ will have to be considered as hotels, bars, restaurants and cafes regroup and relaunch.
CBFS will be there to support and guide the new and existing wave of hospitality businesses through the challenging times ahead and we have every confidence that though things will be very different, excellence will be rewarded.

Bob Bob Restaurants

Bob Bob Ricard and sister restaurant Bob Bob Cite are two of the most talked about venues in London. Opulent interiors, lavish food and Champagne at the press of a button are some of the most talked about elements. However, Bob Bob has exquisite food and phenomenal service, and to be honest, has some excellent value. Of course, if you wish to spend, you can, but it is not necessary and simple things done well, such as pies, salads and great wine by the glass offer the ultimate experience, without the price tag.
Looks can deceive though, and the obviously expensive fit out and luxury interior by David Collins has invited much comment from the world of ‘experts’ out there. There are many more expensive restaurants out there than Bob Bob, but few offer the same quality and unique experience.
Chris has been working with Leonid Shutov to help him steer the vision of Bob Bob onto even greater success and transition through the departure of a famed, known chef. Chefs, however great, so tend to come and go, and we are confident that the new Bob Bob team will take the brilliant concept forward to greater success.

Helping Steer The Collective F&B Vision

The Collective is an exciting and growing co-living environment with a huge emphasis on social activities. With sites in Old Oak Common and Canary Wharf, reputation and demand is growing.
F&B is key to the success, and whilst off to a good start, the owners wanted an overview of where the business was. Chris spent a couple of days viewing the operation, meeting with the staff and strategizing over how to make this great business, even better.
The Collective will go from strength to strength and there are exciting times ahead.
CBFS were delighted to be involved in the journey.

No1 Bruton and Merlin Labron Johnson

Aled Rees needed a bit of help with finding a catering partner to run his restaurant at his new hotel, No 1 Bruton. Our mutual friend, David Moore of Pied a Terre put us in contact and we met to discuss a few options. We the got into discussion with Merlin Labron Johnson, and the other potential operators fell into insignificance. Merlin was a clear first choice and the task for us was to find a mutually agreeable operating model.
It took a few meetings and great help from Graham Davies at Addition, but with little ado we got the deal done, and the venture launches in early November.
No1 Bruton
Osip restaurant

Festival Culinaire Bernard Loiseau 2020

I am already looking forward to March in Mauritius and the 15th edition of FCBL.
This year, I am very excited to be bringing esteemed food writer Joe Warwick, who joins the jury for the first time.
Also, from the world of wine we have Jane Parkinson, who will be judging the Deutz Trophy.
Much more to come, it will be an exceptional celebratory year where we invite past winners of the culinary competition to return.

Festival Culinaire Bernard Loiseau
Joe Warwick
Jane Parkinson

Exciting Sri Lankan restaurant Kolamba launches in Soho

I am very proud of my own Sri Lankan heritage, my father being born and raised a Sri Lankan citizen. At last, we now have a concept in London which truly reflects the magnificence of Sri Lankan food and culture. We have been helping the owners launch with some advice and guidance, they are off to a great start and we look forward to Kolamba going from strength to strength.

Kolamba Kingly Street Soho

Garsington Opera and Ollie Dabbous

After a hugely successful partnership between our caterers, Absolute Taste and Michael North, we are excited to announce another chef in residence for the 2020 season – Ollie Dabbous.
Ollie has worked alongside Tim Bennett and the Absolute Taste culinary team to create a new menu for the season; it is very different, hugely exciting, adventurous – just like the Opera Company itself.
This will be a very exciting season and once again, we are proud to be part of the greatest hospitality event of the season.
for more information click here.