_{12th June, 2025}

THE HIGHLIGHTS

• Ingredient led farm to table concept
• Beautiful new restaurant in a converted barn nestled in nature
• Pioneering rewilding project 
• This is a daytime role, plus one sat evening a fortnight
• Free safari and camping stays, plus 50% off food and drink

THE JOB
An exceptional opportunity for a Senior CDP or Junior Sous to join this beautiful restaurant & café nestled amongst a pioneering rewilding project in West Sussex. This eco-centric restaurant is in a refurbished barn carefully designed with nature in mind and was previously shortlisted for Sustainable Restaurant of the Year by the National Restaurant Awards. The fruit and veg served in the restaurant is from the on-site market garden and the organic meat is from the land’s wild roaming animals. The café serves seasonal and sustainable dishes showcasing the incredible produce grown on the land, while the restaurant serves more refined and innovative dishes cooked on an open fire. This is set a true destination restaurant set on the land of a world-renowned rewilding project. This is a mega opportunity for an ambitious chef living in Sussex or for someone looking to relocate to Sussex countryside.
  
WHO ARE THEY LOOKING FOR
We are looking for an ambitious Senior Chef De Partie or Junior Sous with experience in high volume restaurants to support the wonderful and progressive Head Chef in the running of this excellent kitchen. You will mostly be cooking on fire, but you don’t need previous experience in this. You will also have the opportunity to learn about regenerative agriculture, rewilding and growing fruit and veg from the team on site.
  
THE HOURS
The café is open 7 days for breakfast and lunch and the restaurant is open Wednesday – Sunday for lunch. You will work a 45 hour week across 5 days from 8am – 5pm with two set days off together each week. You will occasionally work an evening shift on a Saturday, but only once a fortnight.

Apply For Job