EP Business Evolution

Christopher Barber

Chris Barber is a dynamic and charismatic food professional with a career that has encompassed many of the aspects of the food business. From award winning chef, to acclaimed food writer, restaurateur and business consultant, Chris has an unrivalled insight into the world of chefs, restaurants and food.

Chris launched Leiths Food Solutions in 2005 as a partnership with Leiths School of Food and Wine, which was incorporated in November 2008 as an independent company.

Chris began his culinary career in the kitchens of a top London hotel, spending 2 years at the Intercontinental Hyde Park Corner, then one of the only Michelin starred hotel kitchens. He was personal chef to HRH Prince of Wales for 11 years and was a founder of Duchy Originals and helped set up the now renowned Highgrove kitchen garden and self sufficient initiatives.

His first commercial venture was The Goose at Britwell Salome. The Goose won many awards and accolades, and eventually gained a Michelin star. In 2002 Chris acquired the White Hart in Nettlebed, Oxfordshire, and turned a run down country inn into a vibrant, 12 bedroom hotel, bar and restaurant.

Chris began to look after consultancy projects on behalf of Leiths School of Food and Wine, and in 2005 renamed the consultancy Leiths Food Solutions. Due to its success, Leiths Food Solutions Limited was incorporated as a separate entity in November 2008. The company now has an impressive and diverse client list, including Royal Shakespeare Company, Warwick Business School, Royal Albert Hall, Garsington Opera, Pizza Express (Gondola Holdings Ltd) and a long list of start up and relaunched hospitality and food concepts. Chris has become an expert in new concept launches, especially focussing on healthy, nutritious fast food offers. He also coaches and mentors start up entrepreneurs, many new to the food industry.

Chris is a founder, director and presenter of Inside Great British Kitchens, a multi media food concept in association with Delicious Magazine. Launched in 2010, IGBK majors on short, cutting edge films featuring top chefs in their own kitchens.

Chris is a founder and director of The Henley Food Festival, one of Britain’s best regional food festivals. He is also a judge on the annual Festival Culinaire Bernard Loiseau held in Mauritius; a meeting of some of the world’s best Michelin starred chefs in memory of France’s most famous culinary genius.