People
Out of the 75 staff who work at Bibendum, some have been here since we opened 21 years ago and many others for over a decade.
MATTHEW HARRIS – Chef/Director
On 21st November 1987, Sir Terence Conran, Simon Hopkinson and Lord Paul Hamlyn opened the doors of the iconic Michelin Building that was the newly refurbished home of Bibendum. Twenty years on, Matthew Harris, who had started on that first day as Chef de Partie, is still there, now Head Chef having taken over the mantle from his mentor, Simon Hopkinson, in 1995.
Matthew was immersed in the world of food and wine from an early age, his parents running a French Restaurant Le Grand Gousier in Brighton, together with a wine, brandy and spirit company. Family events were all about large gatherings around the lunch or dinner table, and an early love of all things gastronomic was nurtured. Shortly after leaving school Matthew started his chef training, first in the UK, then working in a Restaurant in Geneva, and moving to Paris to do his patisserie training at the Ecole le Notre.
Returning to England in 1986, Matthew worked with Simon Hopkinson, then head chef of the highly acclaimed Hilaire in the Old Brompton Road. The duo moved up the road to the Michelin Building in November 1987 to the brand new Bibendum kitchen.
While a great deal has changed since that autumn day in 1987, much too has remained the same. Bibendum’s original ethos of producing classic French food with a strong British influence, using the best quality seasonal ingredients continues today. The heart of Matthew’s cooking style is derived from the masterful influence of Simon Hopkinson, but he brings to the menu a contemporary edge and breaks new ground in flavour and style. Two dishes have never left the menu – escargots, and steak au poivre, and some of Bibendum’s original customers still return time and time again for that classic combination. While Matthew refuses to be influenced by short-term fads and fashions, the menu is more elaborate and complex than it was twenty years ago, puddings are more creative. Menus change regularly to embrace the best of seasonal produce – lunch daily, and dinner every six weeks. The four or five daily specials are created from whichever seasonal ingredients and delicacies tempt him to work his magic that day.
2008 is a defining year for Matthew Harris. Having led the Bibendum kitchen for twelve years, he is now a director and welcomes the challenge of presiding over the culinary future of what many consider to be a precious institution; one that has been responsible, at least in part, for the shape of London’s Restaurant scene today.
TAM STORRAR – Senior Sous Chef
As well as cooking and running a main course section, Tam is Matthew’s number two, in complete charge of the kitchen in Matthew’s absence. He rejoined Bibendum in 2005 having spent a year travelling Australia gaining inspiration and experience in the process. His early background in “Rosetted” kitchens helped him to quickly work his way up through every section.
I really enjoy teaching; learning more and more myself and then passing on that knowledge to others is something I never tire of. Working at Bibendum gives me the opportunity to develop new dishes; our daily changing lunch menu is the perfect showcase!
KARIM MIFTAH – Restaurant Manager
Providing the interface between kitchen and the iconic Bibendum Restaurant, and making sure that everything runs like a well-oiled machine is a challenge that Karim rises to with aplomb. With a staff of thirty, and a seating capacity of 120, it’s essential that his finger is constantly on the pulse and that nothing escapes his attention. Karim has been immersed in Bibendum’s philosophy of customer care and attention to the tiniest of detail since he started in the Restaurant as a waiter in 1990. Following a period as Maitre d’Hotel, he became Restaurant manager in 2000, and has been running the Restaurant under the watchful eye of the Michelin Man since.
I strongly believe that a happy work environment leads to happy staff; and that happy staff means happy customers. I don’t want anyone to slip through the net and love the challenge of ensuring that every single guest feels they have had a special experience.
RICHARD IRMIGER – Assistant Restaurant Manager
Following his management training at the Grand Hotel Eastbourne, renowned for its 5 Star de Vere rating, Richard started at Bibendum as a commis waiter in 1990 and rapidly rose through the ranks – chef de rang, sommelier and maitre d’hotel. As Assistant Restaurant Manager his responsibilities include seating, reservation, selection of food and wine, staff training and progression, and maintaining exceptionally high standards in both the Restaurant and Oyster Bar.
I love the variety of my job. I get involved with virtually all the staff, and it’s a vibrant and stimulating atmosphere to work in. It’s easy to be enthusiastic and to imbue staff with the Bibendum philosophy.
CHARLOTTE EDGECOMBE – Head Sommelier
Charlotte’s career in wine started with Waitrose in 2007 where she studied for and passed her Intermediate and Advanced certificates in Wines and Spirits with distinction. She joined the team at Bibendum in 2009 as assistant sommelier and her breadth of knowledge was quickly apparent. She was promoted to head sommelier in 2010. We are very proud of Charlotte; since being with us she has passed her Professional Spirits Certificate with distinction and her Diploma Certificate in Wines and Spirits with distinction. During her WSET studies she has won 3 scholarship prizes – United Kingdom Vineyard Association Prize 2009, Graham’s Port Scholarship 2010 and The Vintner’s Cup and the Vintner’s Scholarship 2010. In addition to assisting the customers with their wine choice during service, she controls the stock of over 750 different wines both in Bibendum’s tiny cramped cellar and the off site bonded warehouse. She has a close working relationship with Matthew Jukes (Bibendum’s wine buyer/consultant) and assists him in attending suppliers’ tastings and selecting new wines for the list, which is updated on a weekly basis.
The most exciting aspect of my job is figuring out with the customer which wine from our list that they will enjoy the most and that will compliment their meal and enhance their dining experience at Bibendum. I really hope that our regular customers have come to trust my recommendations and that perhaps have tried something new because of my advice!
