People
Overseeing the Cafe and Crustacea Stall at the entrance to the Michelin Building, Simon Thomas is a familiar face to regular visitors.
SIMON THOMAS – Café and Crustacea Stall Manager
Simon’s knowledge and love of oysters and crustacea dates back to the days when he ran Wheelers Oyster Bar on Fleet Street, and his current responsibility for sourcing produce for Bibendum’s Crustacea Stall means that his knowledge of all things shell fish is positively encyclopaedic. He’s always available to dispense friendly advice about buying, keeping, and preparing everything from oysters and lobsters to mussels and clams.
I love the informality and buzz of the Café, and being a face that people recognise. Being part of the talented Bibendum team, including Terence Conran and Simon Hopkinson, is an inspiration to develop new ideas and constantly strive for perfection. I arrived at Bibendum fifteen years ago as a waiter and barman in the Oyster Bar, then became Oyster Bar Manager. Fifteen years at Bibendum, originally working as a waiter in the Oyster Bar, then as Oyster Bar Manager, has instilled an instinctive understanding of how important it is to make my customers feel welcome and cared for.
