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With a Modern British food style, they are proud to be utilising exclusively local and seasonal produce. They have already gained awards for the food offer, and are ambitious to get more recognition.
As Head Chef you will be required to develop fine dining menus and manage a small team across 5 -6 dinner services a week. Working approximately a 45 -55 hour week in a recently refurbished, small but well-equipped kitchen. A busy evening would be around 30 covers.
For this Head Chef role you must have a pedigree within fine dining restaurants to at least 2 AA rosette level. Due to the size of the property it would be an ideal first Head Chef role for a Sous Chef looking to push on.
Along with a decent salary there is potential for temporary accommodation for somebody relocation, and an owner fully focused on putting the restaurant on the culinary map.
