Over the past few months, I’ve had conversations with two very different groups of people facing surprisingly similar challenges.
On one side, home cooks are battling skyrocketing supermarket bills, struggling with meal fatigue, or trying to recreate restaurant-quality steak on their specific home hobs without overcooking the centre. On the other side, pub owners and restaurateurs are watching their Gross Profit (GP%) margins get squeezed by rising supply costs and back-of-house waste.
Whether you are standing in front of your home cooker or running a commercial pass, kitchen problems usually boil down to three things: heat control, prep efficiency, and smart ingredient utilization.
To solve this properly, I’ve overhauled my website and launched four distinct ways to Work With Chef Bobby. From 1-on-1 virtual cooking sessions right in your kitchen to hands-on commercial audits for venue operators across the UK, here is a complete look at what’s now available.
1. Pan-Seared Steak & Pan Sauce Masterclass
Forget generic cooking tutorial videos where the chef works on an industrial gas range you don’t own. In this live, 1-on-1 interactive masterclass, we cook side-by-side in real-time on your exact hob—whether that’s induction, gas, or electric.
- Achieving a deep, golden crust without smoke-bombing your kitchen or overcooking the middle.
- Real-time coaching on heat timing, butter basting, and aromatic infusion.
- Turning leftover pan drippings into a glossy, restaurant-grade pan sauce.
- Precision testing and resting techniques so your meat locks in maximum flavour.
2. Food Budget & Meal Planning Consultation
With rising living costs, weekly grocery shopping has become a major pain point for households. Mid-week emergency takeaway orders and forgotten vegetables decaying in the fridge crisper are cost traps that drain hundreds of pounds every month.
- Supermarket Spend Audit: Locating hidden price markups and impulse buys.
- Cross-Utilisation: Using core staple ingredients across multiple distinct family meals.
- Time-Saving Prep Routines: Professional batch-prep strategies to get dinner served in under 20 minutes.
- Bespoke Roadmap: Leaving the call with an adaptable weekly meal template tailored to your family’s budget.
3. Virtual Restaurant Advisory & Menu Engineering
For independent venue owners, pub managers, and caterers, running a kitchen without tight food costings is like sailing with a leak in the hull. A 90-minute operational deep-dive helps venue operators plug profit drains and protect their bottom line.
- Target GP Realisation: Pushing food margins toward healthy 70%+ targets.
- Menu Matrix Analysis: Identifying high-cost/low-yield dishes and redesigning specs.
- BOH Flow: Streamlining prep station setups to accelerate ticket times during peak service.
- Toolkit Included: Full video recording plus customisable recipe costing sheets.
4. On-Site Kitchen Consultancy & Live Service Audits
Sometimes virtual advice isn’t enough—you need an experienced Executive Chef stepping directly onto your pass. I travel to venues across the UK to conduct hands-on operational audits, evaluate live dinner service, inspect storage routines, and coach kitchen staff.
- 1-Day Operational Audit: Morning prep inspection, walk-in storage audit, live peak service observation, and a detailed Executive Action Plan report delivered within 48 hours.
- 2–3 Day Kitchen Overhaul: Full operational audit plus standardized recipe spec sheet creation, menu redesign, and direct pass coaching.
Ready to Elevate Your Kitchen Setup?
Whether you want to cook a world-class steak at home, cut your monthly grocery shop, or overhaul your restaurant pass, there is a dedicated session built for you.