Lee Bishop, senior front of house manager
Right from a young age I have been involved in catering. Growing up, my parents owned their own bakery and from an early age I would help my dad in the baking of products and this started my passion for food.
Leaving school all I wanted to do was join the army as a chef combining my 2 passions in life, catering and the army cadets (this is where I got the confidence to stand in front of a crowd and direct). I was advised however to attend catering college for two years rather than joining the army at 16.
I attended the City of Bath College on a two year City & Guilds course training in both kitchen and front of house. Whilst at College I took a part time job as an event waiter at the historic Pump Rooms & Assembly Rooms in Bath.
After I finished my college course my working direction changed. I was discouraged from joining the Army as a chef and instead started my career in event catering. A full time position being created for me in Bath's historic buildings and I began my journey from a Banqueting Assistant through to Assistant Banqueting Manager. Having started at the bottom and worked my way up, I feel I have a real understanding and appreciate the job my staff do which helps me get the best from them.
Towards the end of 1998 feeling I could not progress further in my current position I looked to move on and joined Strawberry Field Catering in April 1999 as their Front of House Manager at Priston Mill. I managed Priston Mill until the end of 2007 when catering was taken in-house and Strawberry Fields moved on to other venues, one of these venues being Kingscote Barn.
Leaving school all I wanted to do was join the army as a chef combining my 2 passions in life, catering and the army cadets (this is where I got the confidence to stand in front of a crowd and direct). I was advised however to attend catering college for two years rather than joining the army at 16.
I attended the City of Bath College on a two year City & Guilds course training in both kitchen and front of house. Whilst at College I took a part time job as an event waiter at the historic Pump Rooms & Assembly Rooms in Bath.
After I finished my college course my working direction changed. I was discouraged from joining the Army as a chef and instead started my career in event catering. A full time position being created for me in Bath's historic buildings and I began my journey from a Banqueting Assistant through to Assistant Banqueting Manager. Having started at the bottom and worked my way up, I feel I have a real understanding and appreciate the job my staff do which helps me get the best from them.
Towards the end of 1998 feeling I could not progress further in my current position I looked to move on and joined Strawberry Field Catering in April 1999 as their Front of House Manager at Priston Mill. I managed Priston Mill until the end of 2007 when catering was taken in-house and Strawberry Fields moved on to other venues, one of these venues being Kingscote Barn.
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Weddings are my passion and I thrive on helping couples have the day they dreamed of. I really do have a 'can do' attitude and will happily take on lots of little jobs both during the lead up to the day of your wedding as well as on the day itself. As I often tell the couples I meet they shouldn't need to do a lot on their wedding day. They do so much planning & preparation in the lead up to the big day they want to relax and enjoy the day itself. This means the wedding party (parents, bridesmaids, groomsman etc.) are normally given lists of jobs that need to be carried out throughout the day. However most of these can be looked after by me and my staff leaving everyone to relax and enjoy the day.
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One of the highlights of my career (other than serving Prince (now King) Charles) was being south west regional winner of The Wedding Industry Awards 2014. These Awards are voted for by previous clients. They are also asked to pass comment on the service received, one that stood out and I would love to share which I feel sums me up perfectly.
“Lee was absolutely and totally, without reservation, outstanding. He is supremely committed to his job, answers emails at all times of the day and night, and went way above and beyond the call of duty in making our wedding day memorable; he did so much more than provide phenomenal food!”
“Lee was absolutely and totally, without reservation, outstanding. He is supremely committed to his job, answers emails at all times of the day and night, and went way above and beyond the call of duty in making our wedding day memorable; he did so much more than provide phenomenal food!”