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…

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…

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…

17.11.11 - Beef at Canteen

Our biggest fans will know we rotate our roasts throughout the week.

And the true roast stalkers among you will remember beef is available Thursdays and – the king of roast days – Sundays.

But did you know? Our beef comes from native breeds such as Sussex and Red Devon and is completely additive-free.

We also hang it for up to four weeks to give it a better flavour and texture.

Got your time machine handy?

Because we make it Victorian breakfast o’clock.

Real men and women, head on over to ye olde book of face and click the ‘notes’ tab to uncover the secret to making the finest devilled kidneys on toast, as requested by Ben Titcombe.

PS. We don’t tell you how to do the toast.

PPS. You may have to click the tab that looks like this >> to see the notes. Ye olde book of face

Canteen head chef Cass Titcombe, Dom Lake, Polly Barnes and Javier Ruiz-Moreno, and the Canteen hog roast at the London Restaurant Festival Awards ceremony.

Together, they picked up best in show in the ‘super crispy crackling’, ‘Bramley apple sauce’ and ‘pork sandwich’ categories.

But, really, everyone was a winner, judging by the praise, which spilled over on to twitter.

@1mgoldstars was kind enough to comment ‘ridiculously good pork roll’ and @JoBarnesSauce said she ‘might even have seconds’.

So if you were there but weren’t one of the lucky 150 people, you know who to blame. Read what went into the hog roast (apart from hog, @cspelsor) here.

No doubt, you’ll be all over London Restaurant Festival like thick custard.

It runs from 4-18 October and showcases London’s best food, chefs and restaurants.

And at its heart are the festival menus, which offer both variety and value.

Ours gives you two courses for £10 and is bookable at any branch, via the link below.

It’s a great chance to join in the action and take advantage of a very special deal.

And if you’re lucky enough to be attending the awards, then you’re in for another treat – one of our famous hog roasts.

Book a festival table at Canteen here.

120 great British recipes with foreword by Giles Coren.

‘Classic dishes are hard to get right because everyone has their own idea of what they should be like’ explains Canteen’s head chef, Cass Titcombe.

‘We’ve decided every dish tastes better when it’s home-made, which is really the finest way to eat.’

Hence ‘Canteen: Great British Food’, the recipe book that helps you enjoy our award-winning nosh at home.

Why not get two copies? One for you, one for someone special (that means someone who cooks for you a lot.)

Order Great British Cooking on Amazon for just £11.69.

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