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Bob Parkinson

On Bob's 17th Birthday his mother took him to Conran’s Bibendum in London, where on a kitchen tour he met head chef Simon Hopkinson who saw something special in this young, aspiring chef - offered him a trial shift and ultimately the start of Bob’s London kitchen career and a love of Modern British food.

After Bibendum, Bob’s journey through some of the very best restaurants of the capital continued through the Michelin starred Fulham Road restaurant under Steven Bull, Fables under Richard Neat and Che on St James Street. This was followed by his first appointment as head chef at Notting Hill's Ladbroke Arms.

He then teamed up with David Thompson, the universally acknowledged authority on Thai food, who Bob had met whilst travelling in Australia at Darley Street Thai, David’s ground breaking restaurant in Sydney. Bob went on to became Senior Sous Chef at Nahm, Belgravia, which became the first Michelin-starred Thai restaurant in Europe. It is these strengths he brings to Thyme with our ‘Thai Classes’ each year.

Relocating to the Cotswolds to help open The Swan at Southrop (which was later to become part of Thyme), Bob then opened the now highly acclaimed Made by Bob, a Bib Gourmand recognised restaurant & deli in the centre of Cirencester.