I wanted the new Bibendum to represent where I come from and I want to make sure that comes across, whilst also being mindful of the history already here. I wasn’t about to tear down everything Sir Terence Conran and the other chefs before me had built up over 30 years – customers who have been coming since the beginning will still be able to recognise it as the
same Bibendum in many ways.

It’s been a very personal project for me – when I started thinking about the menu I was thinking a lot about my heritage. That’s why you have dishes like my mum’s tripe and cuttlefish – it’s quintessential Lyonnaise. The idea of using produce from my area was very exciting to me. We are just trying to bring a bit of what we know people liked at Hibiscus and marry that to some of the great classics that Bibendum is known and loved for.

I like to think we have brought some new energy to this historic space. The refurbishment was such a new experience for me. I am not used to dealing with builders, contractors… I’m very happy to be back in the kitchen where I belong.

We didn’t change the space so much that it isn’t recognisable from before, the beautiful stained glass window with Bibendum on his bike are still a prominent feature. What we did re-do is the kitchen, which is now open to the diners.

I feel privileged to have the opportunity to not just cook but to have invested in what I think is a very special restaurant. I plan to live in Bibendum for a good long while. I feel at home here.

Sir Terence Conran with Clude Bosi GourmetXperienceseXclusive Interview with Sir Terence Conran on Bibendum Restaurant

Feature interview with Sir Terence Conran is included in ‘GREAT BRITISH GourmetXperiences Guide 2017’.

Insightful overview of restaurant design over the past twenty years and his approach to the new incarnation of Bibendum Restaurant. Supported by industry leaders including Michael Caines MBE, Raymond Blanc OBE, Cyrus Todiwala OBE, Shaun Hill, Adam Simmonds and Shaun Rankin to name a few.  Purchase Here