What do I do?

Somehow, and in the blink of an eye, I have gained 30 years of experience in the food and restaurant business, along the way doing virtually every role in the industry; from owner and chef of acclaimed award winning pub and hotel, to board director of a prestige London hotel and restaurant group.

As a restaurant business consultant, I advise some of the very best and continue to build an ever increasing circle of knowledge and clients. From start-up concept development to trouble shooting and strategic planning, I aim to provide in-depth expertise along with innovative modern thinking.

Highlights of my career have included an 11 year stint as Personal Chef to HRH Prince of Wales, a role which involved heading up private house cooking, as well as entertaining in large houses, places and yachts, as well as overseeing state banquets and official functions all over the world. I also spent 5 years as a columnist for Country Life Magazine and have written for many national and local publications.

I have created and owned several businesses, including one of the first pubs to gain a Michelin star. I have been on the board of The Capital Hotel, worked alongside Anouska Hempel, and am currently a non executive director of The Atlantic Hotel in Jersey. I oversee catering and hospitality at The Royal Albert Hall and Garsington Opera, and advise many prestigious clients including; IHG, Flemings Hotel, RSC, Constance Hotels, Casual Dining Group and many more.

I have been honoured by the Ordre des Coteaux de Champagne firstly as Chevalier, and in April 2018 promoted to Officier. I am also a personal licence holder.

Concept development, business improvement, mentoring, general advice…

Contact Christopher Barber for the best solutions and advice;

Mobile; 07958 958 351