Ethan Rodgers, previously of the award winning Lucky Onion Group and the Bell Inn in Sapperton has taken the reins as the executive chef of Made By Bob in Cirencester.

The 39-year-old chef who won his first AA rosette and Bib Gourmand at just 25 has made some slight changes since taking over from restaurant founder Bob Parkinson in February, with a new breakfast menu in place and the restaurant now open on Friday and Saturday nights for dining.

There are also regular theme nights held on Thursday’s, with a themed menu, which has already seen a Cuban Night and New York State of Mind.

When the opportunity came up to take over the eatery, Ethan could not turn it down.

“It is different to other restaurants I have worked in, walking into Made by Bob the customer immediately soaks the atmosphere in,” he said.

“From the moment you walk in and set your gaze on the vibrant deli salads all of your senses awaken…smells of the kitchen float through the air, the hip music in your ears…I believe that we offer complete culinary transparency while also entertaining guests with an immersive dining experience.”

The chef is one of five children and when a boy wanted to become a stockbroker but the lure of the kitchen was too much.

“Being able to be a part of the experience with the customers from the moment that they walk through the door is very rewarding.

"To be able to be a part of the full experience from start to finish is really great.

“My food ethos is to be committed to consistently delivering quality food that elevates us beyond those standards previously set, exceeding all guest expectations,” he added.

The menu still has Made By Bob staples like the legendary fish soup, the ever changing and seasonal risotto and of course the steak with béarnaise but Ethan has put his own stamp on it with dishes like his loin of Cotswold venison with Jerusalem artichoke puree, heritage carrots, black alba truffle and sloe gin jus.

Ethan said of his menu: “A changing, seasonal menu is important to me; I still like to get out there and sample other menus, whether that is in the Cotswolds or with a day trip to London.”

Ethan and his head chef, Dom Gower have recently prepared the menu for a special Australian theme evening to raise money for the Cirencester and City of Bathurst Friendship Initiative to be held on Friday, July 19.

Delights on the menu include garlic crumb Green Lip mussels, Yabbies with lemongrass, chilli and garlic, a main of charred lamb, green chipotle lime cauliflower steaks and macadamia nuts or a cracked crab.

To make a reservation, call 01285 641818 or email