Brexit depriving you of your favourite British fayre? Try Bob's Kitchen Budapest. For those hankering for an English style sausage or chicken pie, Bob's kitchen might be your saviour.
Bob's uses the finest Hungarian produce made to traditional British recipes, with few if any additives or preservatives. So next time you fancy a pork pie or a scotch egg, why not place an order with Bob's kitchen.
Robert started his restaurant career working for one of South Africa's most well-known restaurateurs, Ben Filmalter, owner-operator of renowned institutions that included Linger Longer, Leipoldts, Fat Franks, and latterly the Mugg and Bean franchise.
He then moved to London where he spent time working with the legendary Roux brothers (Michel & Albert), Sally Clarke and Brian Turner.
This was followed by eight years at leading hotels including The Carlton, Hilton and Sheraton, where he set up and ran award-winning restaurants.
After a 20-year hiatus from working in the industry, Robert is now in Budapest and looks forward to returning to his culinary roots.
He is a strong believer in sourcing quality local ingredients and creating dishes using seasonal produce.
"I think for a long period we were caught up in the Michelin star, fine dining, 15-course tasting menu craze. I believe we will see a return to diners looking for beautifully cooked and locally sourced non-fussy dishes."