Tommy Leighton of the Covent Garden Market Authority reflects on how Le Marché’s buyer contributed to the success of some of the UK’s most prestigious restaurants and hotels
After more than half a century in the fresh produce trade, Robert “Bob” King has retired, bringing to a close a career that has left an indelible mark on New Covent Garden Market (NCGM) and the wider hospitality sector.
A familiar face to generations of wholesalers and buyers, Bob’s career was built on a simple but uncompromising principle: only buy the very best.
Starting out in the industry in his early twenties, Bob followed in his father’s footsteps, working in the family’s wholesale business at Stratford Market.
From those early days as a cashier, he developed a deep understanding of the trade that would underpin his future success.
The family business later moved to New Spitalfields Market, while Bob expanded his own horizons by running a successful eponymous retail operation in Romford for 25 years, King’s.
As the capital’s catering sector grew, Bob began to supply restaurants, eventually joining forces with Le Marché at NCGM, where he became a key element of the buying team alongside managing director Marcus Rowlerson.
Bob’s reputation with both suppliers and clients was built not just on his eye for quality, but on trust. He established close and strong relationships with growers and wholesalers alike, always ensuring he sourced the finest produce in exactly the right quantities.
“You’ve got to buy the best you can find,” Bob said. “Be trustworthy. You have to get on with people and build up good relationships.”
His work also reflected the increasing sophistication of the hospitality market. From sourcing perfectly sized vegetables – whether golf-ball sized onions, perfectly uniform carrots, or specialist lines such as Japanese aubergines – Bob was adept at meeting the increasingly precise demands of top chefs. His willingness to go the extra mile, including sourcing specialist products from other wholesale markets, helped cement Le Marché’s standing among elite kitchens.
Like many in the trade, Bob’s working life followed the unique rhythm of the market. His day began at 11pm and ran through to early morning, ensuring the freshest produce was selected before most of the city had even woken.
It was a demanding routine, sustained over decades, and supported by a famously unconventional sleep pattern. “Two or three little slots of two hours’ sleep every day,” he says. “I’ve done that all my life. It works for me.”
Colleagues and customers alike would agree that it worked exceptionally well. Through dedication, experience and an instinctive feel for the market, Bob helped supply some of the most prestigious restaurants and hotels in the country, contributing quietly but significantly to the success of Britain’s fine dining scene.
And, of course, to the success of Le Marché. “Bob, we couldn’t have done it without you,” said Marcus. “Nearly all the three-Michelin-star restaurants. Nine out of the eleven Michelin three key hotels. Not to mention all the other stars, restaurants and clubs – the who’s who of fine dining. This, of course, is down to a great team, and you have been by my side all the way. Not bad for a couple of old greengrocers.”
Bob fits the model of what it means to be a true market man: knowledgeable, trusted, hardworking and fully connected to the trade. His expertise and character will be missed.
