_{12th February, 2026}

• Absolutely stunning surroundings and a role where you will really feel the changing of the seasons
• Hugely respected founding chef and wider business
• Typically, 40hrs p/w, some flex at peak times
• Some of the best produce, sourced from local organic and biodynamic growers
• Multi-faceted operation with plenty of events
• Large and stable team and support available from Exec

  
Such a gorgeous and dreamy place to work where you will feel in sync with the rhythms of the changing seasons. You would work closely with some of the best local growers and producers that supply the majority of the kitchen here. Experience working with local suppliers and hyper seasonally is a key requirement of this role but there is a very involved culinary director that oversees the menus here and at the wider business. There are rooms here so there is typically a mix of guests and local residents as well as an impressive array of event options, which sometime include whole venue take-overs.
  

There is a dedicated breakfast chef and an events chef so you certainly don’t need to be experienced in a similar operation. Ideally you will have been a HC before but there is support from the Exec chef if there are areas you’re less familiar with. They’re definitely happy to consider experienced sous chefs for the role as well but it’s important that you’ve got experience leading a team, managing GPs and costings and H&S compliance. The team is long-standing and very stable with a few junior members too so it’s really important that the HC enjoys training and developing younger chefs. If you’re currently living in London it could be commutable by car but realistically probably a relocation opportunity.

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