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, 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, stating which role…

04.04.13 - Cashel Blue

The Grubb family have a long tradition of
food and farming in the area around Cashel.
In the 1800s they were millers. Louis’s father,
Samuel Grubb, bought Beechmount Farm
and its 150 acres in the 1930’s and in 1978,
Louis Grubb, having recently returned from
working in agricultural research in the West
of Ireland settled there with his wife, Jane and
their young daughter Sarah.

Their initial efforts concentrated on
establishing a commercial dairy herd,
however, in light of changing European
Agricultural policy, Louis and Jane were
anxious not to get tied into the depressingly
relentless and constrained regime of
supplying milk to the local creamery. Jane,
who had worked for several years as a chef,
suggested making cheese and as there were
no great blue cheeses in Ireland at the time,
they decided to make one. After a couple of
years experimentation on the kitchen stove
and then in a 20 gallon copper brewer’s
vat Cashel Blue came into being. In 2003
Sarah, Jane and Louis’s daughter, returned to
Tipperary, having worked in the wine trade
where she met her husband Sergio and they
both have joined the family business.

The Cashel Blue that we buy at Neal’s Yard
Dairy are selected in order to achieve a longer
The Cashel Blue that’s destined for us is
identified at about 3 weeks when it will taste
sweet and lactic, with just a hint of blue. Just
before it is sent to us, it is tasted again. At this
stage the cheese is turning creamy and the
blue taking a firmer grip

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