Timothy Brown

Timothy Brown has been in the hotel and catering industry for forty three years.  He was trained for five years at the renowned Imperial Hotel in Torquay in conjunction with the South Devon Technical College, leaving with a degree in Catering Management.  Having owned three restaurants, The Garden in Halstead, Essex, Brownes in Bungay, Suffolk and now By Appointment in Norwich, Tim still loves every aspect of the business, and with business partner and director Robert Culyer, enjoys this rather quirky and rather eccentric restaurant with rooms.  Tim is responsible with the rest of his team for menu design, menu planning and the general running of the kitchen.

Robert Culyer

Robert Culyer, the other Director of By Appointment, attended Langley School, just outside Loddon in Norfolk.  Robert then went to Huddersfield Polytechnic to do a degree in Hotel and Catering Administration.  Whilst in Huddersfield, Robert worked in a night club which culminated in him being the general manager.  Robert then joined Tim at By Appointment in 1991.  Robert's age is a mystery, but he will admit to being 35.  Robert lives with his cat Binnie and like Tim has a passionate interest in antiques.  Robert runs the front of house, and is responsible for all the administration, accounts, marketing and oversees the house keeping.  Robert writes a regular column in the local newspaper, The Eastern Daily Press, on etiquette and makes regular appearances on local BBC radio station - Radio Norfolk.

The Chefs

Edward Mulley  - Head Chef (holding saucepan lid), after qualifying at the Hotel School and a foundation at the Maid's Head Hotel in Norwich, Edward moved to London where he worked for the Japanese Bank Nomura, cooking for the executives and their clients.  Travelling followed, including a 6 month placement at the Park Royal Hotel in Sydney.  On returning to Norwich, Edward worked at the Beeches Hotel for several years before joining By Appointment in early 2005.  Edward is responsible for the day to day running of the kitchens at By Appointment, health and safety in the kitchens and is a primary inspiration for the menu design.

Jose (in dishwasher), having recently qualified and attaining his NVQ2, Jose is responsible for the starter and pudding kitchen.  Jose is very creative and takes much pride in his job paying an immense amount of attention to the taste and presentation of the dishes.  Jose is always cheerful and jolly which we find makes a very happy working environment.  Jose has just had a baby son and exudes large amounts of pride whenever asked about the new addition.

Mrs Suzanne Barrett (sat next to Jose), is a valuable member of the team who works in the starter and pudding kitchen assisting Jose.  Suzanne is very conscientious, always smiling and nothing is too much trouble.  Definitely one of our unsung heroes!

Sebastian Taylor (in saucepan), is our trainee and assists Edward in the main course kitchen.  As Sebastian is still at school he only tends to help on Saturday evenings.  Sebastian has just been awarded a place at Norwich City College, with which we wish him well.

General Manager

Tony Landamore joined By Appointment about 15 years ago, he came one evening just to help out for that one evening and has not managed to permanently escape.  Tony benefits from endless energy and boundless enthusiasm.  Tony came from a background of interior design and marketing.  Both his children have now left home so in his spare time he is involved in property development.  One final point about Tony - he can talk for England!!! No sorry, for Europe!

Administrative Assistant

Miss Tina Minns has helped with the administration and secretarial tasks over the past 5 years.  As well as carrying out the administrative and secretarial tasks, Tina also helps with promotions and the stock control systems.

The Cleaners

Ms Sylvia Roberts, Mrs Janet Carr and Mrs Betty Dunn are absolute super heroes!  Between them they have clocked up almost 20 years of service and have an amalgamated age of nearly 200 years!  They have the unenviable but most important task of servicing the rooms and keeping the restaurant clean.  This is no easy task when you consider that the house is an eclectic collection of bits and bobs.