cbh biographies

Andy Clough

Has over twenty five years experience in working in the hospitality industry.

After several years working in some of London's finest hotels Andy was appointed as a Chef de Partie at the Houses of Parliament working specifically for the House of Commons.

During his five year stay he gained experience in restaurants serving members of parliament, banqueting for Crowned Heads of State, the Opening of Parliament by Her Majesty the Queen and many other high profile events.

Andy then spent time travelling and working in Europe and the United States, broadening his knowledge of different types of cuisine and his experience in different cultures. A "truly unforgettable experience, I learned to love food and people"

On returning to this country Andy was employed by the Leith's Group and worked in the Contract Catering Division where he was chef manager in a high pressure environment working for Saatchi & Saatchi, moving into management when appointed catering manager for a high profile law firm in the City of London.

Andy was responsible for the set up and development of a multi million pound catering operation including restaurant facilities, conference and banqueting, private dining and licensed bars.

Wanting to gain more experience of the Event side of catering , Andy then moved on to develop further his knowledge of food and gain vast experience working freelance for several high profile Event Companies on many large scale events nationwide for both corporate and private clients.

In 2003 he decided to join with his colleagues Eric Bradley and Steve Homewood in setting up CBH Catering.

Eric Bradley

Started working in restaurants at the age of 15 and has never looked back. After working in the industry for twelve years, gaining experience in all different aspects of catering Eric was appointed Executive Chef for Prue Leith's Events and Parties Group.

In his role as Executive Chef he was responsible for the "Orient Express Train"food operation, high profile banqueting events catering for many Crowned Heads of State, HM Government and members of the Royal Family.

Within the Leith's Events and Parties Group Eric also worked closely with Leith's Restaurant in Notting Hill and the Leith's School of Food and Wine in Knightsbridge.

On leaving Leith's Eric was to become the Executive Chef at Sodexho Prestige part of the Sodexho group which is the second largest catering company in the world.

Eric was responsible for the planning and production on large scale hospitality events such as the Chelsea Flower Show, All England Club Wimbledon Tennis Championship, and hospitality at several British Open Golf Championships, the British Grand Prix at Silverstone and International Air shows both in this country and abroad.

Eric was also responsible for a large catering operation in "The City" of London providing banqueting and fine dining at venues such as The Guildhall, Goldsmiths Hall, Clothworkers and Trinity House Livery Companies.

While at Sodexho Eric also worked with a number of this countries finest chefs on high profile Gala Events and Master classes and it is this vast range of knowledge and experience that he has brought to the benefit of CBH Catering.

Steve Homewood

Steve Homewood started working in the hospitality industry on leaving school serving his apprentership with Rank Hotels.

After working for a number of years in hotels and gaining managerial experience with the Whitbread Group Steve was appointed Head Chef at Lingfield Racecourse.

As well as race days and nights at Lingfield Steve was also responsible for the banqueting and conference centre used extensively for corporate and private events.

Steve moved on to the Whitbread Hop Farm as head chef in charge of catering for weddings, corporate hospitality, conferences and large scale public events, the Party in the Park, Royal Philharmonic and Elton John concert to name a few.

Having gained valuable experience in this field, Steve looked for a fresh challenge working at some of this countries finest football, cricket and rugby stadium at major sporting events and as a freelance chef working with some of this countries finest chefs worked on major outside catering events such as Wimbledon Tennis fortnight, Paris Air Show, the British Open Golf Championship and the Asian Games in Doha.