Tom Peters, Jamie Park to run the London Marathon in memory of Matt Campbell
'We've returned to the foundations of Bob Bob Ricard - and that's luxury comfort food'
Hundreds join Jamie Park and Tom Peters in support of #MilesforMatt
Eric Chavot, Executive Chef, Bob Bob Ricard
Anna Haugh, Executive Chef, Bob Bob Ricard
Masterchef: The Professionals 2017 finalist and former senior sous at Roux at Parliament Square Tom Peters is the new head chef at Bob Bob Ricard, the iconic Russian-British restaurant in Soho.
In an interview with The Staff Canteen, the ex-Maeemo chef said: "I'm really happy to be in this role, it's very exciting."
While the environment at Bob Bob Ricard - once led by Éric Chavot, who moved on to launch Bob Bob Cité but left the company earlier this year - is undoubtedly different to his previous positions, Tom said he was looking forward to "applying the same foundations and standards that I've learnt over the years and put them into practice here."
Even with reduced numbers to account for social distancing, the restaurant seats a maximum 200 people, and thankfully can work safely with a full brigade of 15 chefs in the kitchen.
Despite the many restaurants in central London suffering from a lack of commuters, he said: "We're very busy at the moment, which is fantastic."
The chef said he was pleased to have had the time to push his dish development a bit further, returning to the foundations of Bob Bob Ricard, which he defines as "luxury comfort food."
"A lot of the menu will appear the same as it was before, but each dish has been looked at, we have new recipes for everything and we've streamlined it all to make it delicious without any nonsense."
The chef is also pleased to add some new ones on the menu, namely the turbot wellington, featuring a layer of hand-dived scallop mousse and served with champagne beurre blanc.
The chef explained: "The beef Wellington has always been the biggest seller here - by a long way - people already know what they want before they come through the door."
"We wanted to create something just as luxurious and premium for people who may not necessarily want to eat meat."
The restaurant will also be hosting 'Waffle and Champagne' brunches Friday through Sunday at a date to be confirmed, using ingredients such as cloudberries, truffles and HG Walter bacon.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
'We've returned to the foundations of Bob Bob Ricard - and that's luxury comfort food'
Tom Peters, Jamie Park to run the London Marathon in memory of Matt Campbell
Hundreds join Jamie Park and Tom Peters in support of #MilesforMatt
Eric Chavot, Executive Chef, Bob Bob Ricard
Anna Haugh, Executive Chef, Bob Bob Ricard
