ENJOY the flavours of the world and help raise money for charity at a special evening dining event organised by award-winning restaurant Made By Bob.

On three nights between now and the end of the year, chef Bob Parkinson is opening his eponymous Cirencester restaurant with a set five-course menu, and donating the usual service charge to LINC, the Leukemia and Intensive Chemotherapy Fund. Donations will also be taken on the evenings for this Cheltenham based charity.

“People have been asking when will our theme nights be coming back but we wanted to do something that would make a difference,” Bob said. “The nights are always great fun.”

It is Thai night on Friday September 14, and diners can expect an authentic Thai dining experience as Bob worked and trained under David Thompson, a talented and well known Thai chef. All 60 places for the event have already been booked and a waiting list set up, but you still have a chance to sign up for the Made by Bob Steak Night on Friday October 26 and French Night on November 23.

The restaurant is a stylish contemporary space with an open plan kitchen and old stone archways inside the historic Corn Hall, off Market Place, in the heart of the town.

It opened in 2009, and will be celebrating its tenth birthday in April next year. The head chef is Sam Edwards, assisted by Jak Doggett, and they serve up breakfasts and lunches, as well as coffee and cakes. Sam has been working at Made by Bob for eight and a half years, after moving from a hotel in Moreton-in-Marsh.

“We have a new menu every day so there is plenty of variety - we want to keep diners interested,” Sam said. “We cook with what’s in season, available in the market.

“Our style is modern European- we like the classics - with the occasional Thai dish, from Bob’s Thai cuisine background.”

Last week one special lunch they prepared was Vincisgrassi, which is a wild mushroom and prosciutto lasagne.

“It had lots of truffle in it, so it was very rich, very extravagant and full of flavour,” he said.

Sam and his team enjoy the chance to cook for the evening events, as it is a chance to cook on a bigger scale.

“Instead of one or two courses, we are giving our diners five or six courses. It’s really fun. A bit manic at the beginning with the service, but you get more of a taste of everything we do.”

Manager Abbie Erauw has worked at the restaurant for a year. “Everything is made in-house and with fresh, local produce,” she said. Vegetarian options are also available.

“The evening events are for people who love Bob’s food. They are already being booked up.”

The restaurant also has a deli, which stocks products such as Made By Bob Reduced Bernaise Sauce. It has daily baked breads, cheese and charcuterie along with pastries, cakes and soup, all of which can be taken away.

Made By Bob has been recognised by the Michelin Guide for offering great food and friendly service. and awarded a Bib Gourmand.

The restaurant is also open for breakfast and lunch Monday to Saturday and for Bob’s Brunch on Sunday until 3pm.

To book, call 01285 641818 or email info@mbbbrasserie.co.uk.