"There is nothing more rewarding than seeing a great idea begin to work, a great
chef on the top of their game with a profitable business behind them both.
Our role is to be behind the scenes to help make these ideas happen."

Chris Barber, Lead Consultant, Leiths Food Solutions

Biography of Chris Barber

Chris Barber spent 11 years as personal chef to HRH The Prince of Wales. Based primarily at Highgrove and St James’s Palace, he also spent time cooking at Balmoral, Sandringham and on HMY Britannia and on many trips abroad.

He has also undertaken stages in France and Italy, including the two Michelin star Jean-Paul Jeunet in Arbois, and the two-star Ennotecca Pinchiorri in Florence. Chris also worked at The Cipriani in Venice.

During his time with the Prince of Wales, Chris developed close links with many top chefs and influential people in the food world such as Raymond Blanc, Antonio Carluccio, Gennaro Contaldo and Marco Pierre White, helped develop the organic farm and kitchen garden at Highgrove and was instrumental in developing a self-sufficient strategy for the kitchens in the Prince’s various residences. Chris was one of the co-founders of Duchy Originals, involved in much of the early planning and setting-up of the brand, and he was closely involved with The Prince’s Trust and served on the committees of major fund-raising events. During this time, Chris also worked on a freelance basis providing an upmarket dinner party service at clients’ homes. This was a highly successful venture which developed a loyal following of high-profile customers.

In January 1998 Chris and Kate Barber formed Barber Catering Limited and opened The Goose at Britwell Salome, which quickly became one of Britain’s most highly-rated pub-restaurants. The Goose was regularly voted in the top ten of gastro-pubs, and achieved the highest rating in the Good Food Guide for a pub serving food.

During 2000-2001 Chris managed The Lord Nelson at Brightwell Baldwin, Oxfordshire. He oversaw the food and beverage operation, appointing a new chef and front-of-house team. The resulting upturn in trade enabled the owners to sell their business at a much enhanced rate.

In January 2002 Chris re-launched The White Hart Hotel in Nettlebed, Oxfordshire. He was personally involved in all the planning, design and redevelopment of the site, transforming it from a tired roadside inn to a modern, stylish country house hotel, with two restaurants, 12 bedrooms, plus a facility for small meetings and conferences. In January 2004 he sold the business to Tim and Robyn Jones of Charlton House Catering Services.

Since 2000, Chris has contributed regularly to Country Life Magazine. Initially, he wrote features on country issues through the eyes of a rural chef, as well as the occasional review and travel piece; latterly Chris moved on to a bi-weekly recipe column, featuring the best of local, wild and organic produce. He often ghost-writes recipes and articles for top chefs, and has recently edited the food pages of a major design and lifestyle book. He has also contributed to Restaurant magazine, and has regularly appeared on local radio and TV. He has written many articles for local magazines and newspapers, as well as being a contributing chef on BBC Online. As a freelance journalist, Chris has had recent major commissions for The Sunday Times, Olive Magazine and has contributed to Observer Food Monthly.

Since March 2004 Chris has worked as a consultant to The Capital Group in Knightsbridge, developing new restaurant concepts and writing tender documents for their expanding business. In September 2004 he was appointed food and business development director of The Capital Group.

In January 2005 Chris formed Food Solutions, a management consultancy advising hotel groups, restaurateurs, chefs and investors in the food world. Recent clients include Anouska Hempel Management and The Chandris Hotel group in Greece. Chris is an adviser to The Goose at Britwell Salome, which in January 2005 attained a Michelin star, as well as to a number of other Oxfordshire-based businesses.

In February 2005 Chris stood down from the board of The Capital Group to concentrate fully on Food Solutions Ltd. In 2008 the company was re-structured with Chris as the Managing Director.

Chris lectures at Leiths School of Food and Wine, giving demonstrations on game cookery and lecturing on business and hospitality. He has cooked live on stage in Covent Garden for Henrietta Green’s Food Lovers’ Fairs, and regularly cooks live at farmers markets and country events.

Chris was asked by the BBC to advise on a modern adaptation of Macbeth, set in a three-star Michelin kitchen, which was screened in November 2005.

“During his time with the Prince of Wales, Chris developed close links with many top chefs and influential people in the food world such as Raymond Blanc, Antonio Carluccio, Gennaro contaldo and Marco Pierre White.”

Employment History

1983-1985, commis chef, Hotel Intercontinental, London

1985-1986, Buckingham Palace, chef to HM The Queen and The Royal Household

1986-1993, personal chef to TRH The Prince and Princess of Wales

1993-1997, personal chef to HRH The Prince of Wales

November 1998 to January 2004, chairman and chef/proprietor of Barber Catering Limited which operated and owned The Goose at Britwell Salome from January 1998 to December 2002 and The White Hart Hotel in Nettlebed from January 2002 to January 2004. Barber Catering Limited managed The Lord Nelson Inn in Brightwell Baldwin from 2000 to 2001.

March 2004 to August 2004, consultant food development director, The Capital Group, Knightsbridge

September 2004 to February 2005, food and business development director, The Capital Group Limited

January 2005 to present – freelance food and beverage consultant with many long term clients including Anouska Hempel Management, Chandris Hotels and the BBC.

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