In a career spanning nearly thirty years, there are not many London venues Rob has not cooked in, from The Royal Albert Hall to The Tower of London and Harrods, Rob has made a name for himself through the quality and aesthetic of his work.
From South West London, but it is Rob’s Irish heritage, and his Grandmother’s home-cooking, that inspired his love of fresh, quality, sustainable ingredients, and the difference that this makes in all food whether that’s home-cooked family suppers, or high-end catered events.
It is this ethos and passion for quality that earned Rob a 2 rosette Michelin listing when he ran his own restaurant in Dorking, Surrey.
In 2017, Rob took up the position of Executive Head Chef to the Archbishop of Canterbury at his official residence, Lambeth Palace. Rob joined the team, bringing with him, his vast experience of working in various prestigious venues and at other London landmarks, as well as leading the kitchen and operations arm of the Palace’s official and external catering.
An early advocate for returning to menus that are seasonal with ingredients harvested from sustainable sources, Rob has transformed Lambeth Palace’s Green Agenda, pioneering low mileage menus, all vegan banquets that have been enjoyed by City Dignitaries and Government Ministers alike, and even inspired the Palace back to being self sufficient where possible.
In recent years, Rob’s portfolio as Executive Head Chef has grown to now lead kitchen and catering teams at Lambeth Palace, the new state-of-the-art Lambeth Palace Library, the Church House Westminster Conference Centre and The Old Palace, Canterbury Cathedral.
Rob is delighted to be joining the judging panel of this year’s London Venue & Catering Awards, and very much looks forward to seeing the best of what London’s thriving catering scene has to offer.
