Jobs

Waiters / waitresses

If you’re confident and positive, with a warm smile and an even warmer personality, then we need you – this is more important than experience and training – we can offer you that. You’ll be part of a great team that enjoys good benefits and chances to progress within the company, if that’s what you…

Chef de partie

Do you have previous experience in a busy, high-volume, branded kitchen environment? Do you take pride in your work? Would you like to work somewhere you can progress? Can you help maintain our high standards, and maybe even help us raise them further still? Do you love cooking with locally sourced fresh seasonal products? Do…

Bartenders

Bartenders, we need you. To smile, to help, to serve. From bottled beer to bubbly, and from cold ciders and perrys to hot chocolates, here at Canteen we take our drinks very, very seriously. That means you’ll have to be as skilful at making coffee as you are at preparing our uniquely British cocktails, such…

Why work at Canteen? A bit about us

Would you like to work at Canteen? Are you positive and enthusiastic, and do you have a can-do attitude? If you can answer ‘yes’ to these questions and to those that relate to our current vacancies below, then check again you match who we’re looking for and send your CV to jobs@canteen.co.uk, stating which role…

So what’s new on our new menu?

In a word, lots. What else would you expect from our new food team? (That’s Richard Edney, Mark Sargeant, Patrick Clayton-Malone and Dominic Lake to me and you).

Here’s a flavour of our new, autumn/winter menu 2011:

We’ve got loads of new soups, including London Particular, which as you may know is pea and smoked ham.

We’ve also got iron bark pumpkin soup, with roasted walnut oil.
And cullen skink, which is smoked haddock, potato & poached egg.

Some new pies, too, including curried root vegatable and smoked paprika.

Classics such as steak & kidney and chicken & mushroom remain.

There’s also a new roast chicken with honey roasted pumpkin salad and a new smoked mackerel pate with pickled gherkin starter.

And for breakfast a spiced apple compote with granola and yoghurt.

Which would you like to try?

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