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Careers

Nineteen people, and we recruit slowly

We are a team of nineteen. Most people who join stay for years, which means we do not recruit often and take a long time over it when we do. If nothing below fits and you would still like to work here, write anyway — we keep a list and we do read it.

Open now

Four positions

  • Kitchen · Full time

    Chef de partie — fire

    Working the bars and the hearth, four days a week.

    £34,000–£38,000 plus service

    You will run the fire section with one commis, cooking everything that meets the coals. Experience of live fire is welcome but not required; the ability to stay calm when a fire is not doing what you want is.

    • Two years in a professional kitchen, any style
    • Genuine interest in produce, not just technique
    • A driving licence helps — collections are part of the job
  • Kitchen · Full time

    Commis chef

    Every section in rotation, including pastry and the garden.

    £27,000–£29,500 plus service

    A first or second job, structured properly. You will spend time on every section, including a day a week in the beds with Marek, and we will pay for your training.

    • No experience necessary; curiosity is
    • Willing to be outside in February
    • Wants to learn to butcher and to bake
  • Cellar · Full time

    Sommelier

    Working with Nadia across four services a week.

    £33,000–£36,000 plus service

    Three hundred bins, most of them from growers you will get to visit. You will run the floor on Nadia's days off and take the lead on the pairing menus.

    • WSET 3 or equivalent experience
    • Comfortable talking somebody out of a bottle
    • Interested in low-intervention winemaking without being doctrinaire
  • Front of house · Part time

    Waiter

    Three or four services a week, including Sundays.

    £14.50 per hour plus service

    Looking after eight to ten covers a service, explaining the menu properly, and carrying a great deal of turbot. Thea trains everybody from scratch, so previous restaurant work is useful rather than essential.

    • Genuinely likes people
    • Available on Friday or Saturday evening
    • Happy to learn the whole menu, including the cellar
What we offer

The things people actually ask about

  • Four-day week in the kitchenForty-two hours across four days. The restaurant is shut on Mondays and nobody is expected in.
  • Service shared equallySplit evenly across kitchen and front of house by hours worked, paid monthly, with the numbers published to the team.
  • Staff meal, properly cookedTwice a day, by whoever is on it, from the same produce. It is a job, not a punishment.
  • Training paid forWSET, food safety, first aid, and a trip a year to a grower or a producer we buy from.
  • Three weeks closedTwo in August, one in January. The whole restaurant, at the same time, so you get a holiday rather than cover.
A curved counter with stools along it and warm backlit shelving behind, shot low and dark.
Every section rotates through the fire at some point. It is the only way to learn it.
Apply

Write to us

If nothing above fits and you would still like to work here, apply anyway. We keep a list and we do read it.

Where you have cooked or worked, and what you would like to be doing in two years.

We keep applications for twelve months and then delete them. Nothing is shared outside the restaurant.

Come and eat here first.

Nearly everyone who has joined us ate here before they applied. It is the fastest way to know whether you want the job.

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