Try a delicious slice of theatre at the deli

ASK any toddler what he dreams of becoming when he grows up and it is safe to say professional chef won’t rank high on the list.

Fireman, policeman, even space cowboy, or crime-fighting, hammer-swinging superhero are more likely answers - the concept of earning a living being rather abstract to the average munchkin.

And yet, at the tender age of four, James ‘Bob’ Parkinson would inform anyone caring to inquire he would one day be a chef – and a successful one at that.

“I went through school knowing I would be a chef,” says Bob, who after years of being called ‘Jimbob’ by friends – a moniker even embraced by his parents – adopted the name. “My mum was an amazing cook, very Elizabeth David-orientated. I would bake cakes and biscuits and cook dinner for my parents when they got back.”

True to his word at 16, he enrolled in a youth training scheme, attending college every other week and working full time as a commis at Prestbury House near his hometown of Cheltenham.

He may have risen slowly but surely through the ranks never quite making the big time were it not for a treat courtesy of his mother on his 17th birthday and a fortuitous encounter with the man who would become his mentor - famed chef and food critic Simon Hopkinson.

“My mum took me to Bibendum in London for my birthday; we had a tour of the kitchen and I met the head chef, Simon Hopkinson. He said ‘Leave your name and address’ and he called me that night and said, ‘Come and work here for a day.’ I did and he offered me a job. He was very much my mentor. It was hard but it was never boring. The menu changed every day so you learned a lot very quickly.”

Bob continued his ‘schooling’ at the Michelin-starred Fulham Road restaurant under Steven Bull before trundling off down the street to Fables, a French restaurant.

Tempted by more exotic climes, he followed a friend to Australia where he joined Thai authority David Thompson at his Darley Street Thai restaurant in Sidney. There, his now storied love affair with Thai cuisine blossomed.

“I knew nothing about Thai,” he says. “It was tough, everything is done to order and you might have 15 or 20 ingredients in one dish. But I loved it. The techniques, the flavours, the knife skills were amazing. Thai food is so different.”

Back in London, he teamed up once more with David Thompson at his new Thai eatery Nahm. Bob was appointed senior sous chef and soon the Belgravia restaurant was awarded a Michelin Star, making it the first Thai in Europe to receive the accolade.

He later relocated to Southrop, where he met his wife Ali, and helped to open The Swan.

Ready to put the wheels in motion on his dream of opening a deli – restaurant (“I always wanted a deli but you can’t really have a deli without a restaurant,” he hasten to add.), an opportunity finally presented itself in 2008, in the form of a crumbling unit complete with corroded pipes dangerously dangling from the ceiling in Cirencester’s Corn Hall.

A year later Made By Bob was born.

“I love delis,” he explains. “My parents were in retail and as a young kid I would help in the shop. It’s about meeting people and the theatre.

“It wasn’t the best time when we opened – we were in the middle of a recession. Taking the plunge and going for it has been the highlight of my career. There is no-one to blame but yourself so it keeps you on your toes.”

The open plan kitchen takes centre stage at Made By Bob, surrounded by a bistro-style bar area. This is all part of the spectacle for Bob.

“I wanted a place where people could get involved. And I didn’t want to get stuck in a kitchen behind the scenes anymore.”

The deli stocks an array of local cheeses, charcuterie and ingredients as well as Bob’s own range of condiments and chutneys. Made By Bob’s menu changes daily although some of its famed offerings such as the coveted fish soup make a regular appearance.

Bob marries and plays with a variety of world cuisines, but whether preparing a traditional Moroccan tagine, serving up ham hock terrine or tempura soft shell crab, his approach remains unchanged: his food is simple and unpretentious.

“We do good honest food,” he insists. “We put our twists on everything. It’s not pretentious. We don’t mess around too much with the ingredients.”

It is this philosophy – which has earned Made By Bob Michelin’s Bib Gourmand award last year - he has attempted to instil in his three children with various degrees of success. While chef’s training may never be in the books for the two eldest, his youngest son, Archie, is proving rather proficient with sharp kitchen knives.

“Archie is seven and he’s a real foodie. He’s got a really good palate.

“He is always at home with knives chopping away,” he laughs. “My wife Ali gets a bit scared with the size of the knives.”

In February Bob introduced Final Fridays, themed tasting nights at the end of each month. After a foray into French, Spanish and Moroccan and more culinary stops across the globe, he has concocted an authentic Thai menu for July’s event. Dishes on offer include Pla bon smoked ground hake with watermelon and Thai salad of caramelised salmon, complete with wine menu to match.

The evening on July 31 is £60 per person and includes four glasses of wine.

Made By Bob is based in the Corn Hall, 26 Market Place, Cirencester. It is open for breakfast, lunch and afternoon treats from Monday to Saturday and for dinner on Fridays only.

To find out more visit foodmadebybob.com or call 01285 641818.