Executive Chef 

Over 45 yrs in the industry, opening his first restaurant in Oxford in 1979. Having since opened over 20 restaurants of his own, and has been on the board of approx. 60 restaurants across the country.

This bounty of experience means a long-term, loyal following , the ability to create atmosphere and design menus for any style of business or event​.

Managing Director 

In catering & hospitality since childhood, developing a natural flair for customer service. Since studying and working in Theatre, both Front of House and Performance, his ability to conform to any situation has only grown.

Being comfortable in a variety of different hospitality operations has meant the ability to lead by example & instill a positive work environment that translates into profitable businesses.

Operations Manager 

Annie started working with CBP in 2015 and has forged her place in the family business.

Working in a multitude of pubs, ranging in styles and demographic, over the past 12 years. Able to adapt to many different operations types & profound knowledge within the pub sector, focusing on training, policy implementation & operational management.

Marketing & Events 

Trained & experienced across all facets of the hospitality industry. Managing bars, clubs, restaurants & multiple venues. Also working as a consultant to hospitality brands across Asia-Pacific & Australia also as Project Manager for Boutique hotel design & builds.

An innate understanding of the industry led to a natural crossroads into concept development, brand marketing for multinational brands & global agencies.