Bill loves food and cooking. As a Cambridge history student his passion was cooking for friends. He opened his award winning vegetarian restaurant ‘The Place Below’, in London’s St Mary-le-Bow church in 1989. Two highly-acclaimed cookbooks and national food writing commissions followed. His much-loved ‘Bill’s Kitchen’ cookbook (published in 2017) features recipes from a lifetime of food in his cafés and at home (all three books are available from our online shop).
Bill continues to work with his café teams to make the food ever better and your smiles ever bigger.
From day one, our cafés have aimed to serve delicious food in a friendly and simple way. Following the success of The Place Below, Bill opened Café at All Saints, Hereford, in 1997 and Michaelhouse Café, Cambridge in 2002. Our newest venture – Bill’s Kitchen, Ludlow – has been under discussion with our partners, The Ludlow Assembly Rooms, for seven years! The multi-million pound refurbishment of this arts centre and community venue is currently in progress and is set to complete in 2020.
Local food and sustainability
We love great local suppliers. Our bacon, ham and sausages all come from the Tudge family in north Herefordshire. Our delicious and properly free-range chicken is sourced from Springfield Farm outside Leominster. Smoked salmon, apple juice, ciders, beers and more, all come from local artisan producers. Fantastic food made by great people! This all helps to make our cafés as sustainable as possible with ‘zero waste to landfill’ policies, eco-friendly packaging, re-useable coffee cups and green waste management. We’re all about the long term. See our Sustainability and suppliers page.