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John Sheppard, Owner
john.sheppard1@comcast.net.com

John Sheppard is a third generation bar and restaurant owner. Beginning with his grandfather, the Sheppard's owned Bridgeway, which is now Fireside Tavern, located at 6th and Oregon in South Philadelphia, this is where the Sheppard hospitality legacy began. Taking the torch, John's parents opened and still operate Dee's Place, located at 2nd and Greenwich in South Philadelphia and Harry the Hats Club in North Wildwood, which is now Keenan's Irish Pub. After spending his adolescent years working in his family's bars, John moved down to Florida for corporate training and quickly moved up the corporate ladder at Confetti's Nightclub in Ft. Lauderdale, starting as a doorman and moving step by step into management. From Confetti's, John was asked by restaurateur Jack Penrod to help open and run his new nightclub, Penrod's Beach Club. Which has since been renamed Nikki Beach and has several different locations around the world. With all of the knowledge and experience gained in Florida, John decided to get back to his roots and move back to South Philadelphia and the Jersey Store where he has most recently opened his newest project, Cattle N Clover – A steakhouse with an Irish soul.


Manager George Brannon
georgecattlenclover@gmail.com

George Brannon was born and raised in South Jersey. He started his restaurant career at the age of 13 at Dockside as a Busboy. A few years later he progressed to a Cook and Server at DockMikes Pancake House. After completing High School at Gloucester County Institute of Technology for Dance he left to dance in Disney World for 2 years. He performed as many different characters in the parade and shows. He later returned home to continue in the restaurant business as a Cook at Stewarts Rootbeer. George worked his way up the ladder from Cook to Back of the House Manager all the way to General Manager by 2009. As to date, George is now the General Manager at Cattle N Clover and oversees the Bar and Front of the House. He aspires to own his own business one day with all the knowledge he has gained from multiple trainings at different restaurants.