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…

19.11.10 - Pies inside

Ladies (41% of our twitter followers, by the way), look away now.

Umbrella is a new online magazine for men.

According to its ‘about’ section, Umbrella is inspired by fashion, architecture, travel, ideas and design – and by uncovering the hidden and examining the details.

And since pies aren’t so much filled pastry treats as crowns that sit on the head of British cuisine, we were delighted when Umbrella took the top off some of our favourite quick, flavour-full and great value wonders – and took a look inside.

We recommend you do the same with Umbrella. Take a look inside, we mean, not any of the rest of that really long sentence.

When you do, you’ll find not one but three pie recipes from our Cass, as well as a Q&A with the man himself.

Cook the perfect pie
Open Umbrella

‘Uncomplicated British comfort food without a twist. For anyone who needs a refresher course on the classics.’

That’s how Observer Magazine features editor, Ian Tucker, describes our cookbook, Canteen: Great British Food.

And are we going to argue with him? Probably not. Otherwise he might remove us from the number nine spot on his list of the best 25 cookbooks of 2010 (click the link below for the full run-down).

In case you were wondering, a book of recipes tweets took number one spot.

Hmm, is that taking uncomplicated perhaps a little too far?

The top 25 cookbooks of 2010

The perfect Xmas present for the foodies in your life

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

29.10.10 - Facebook recipe

This month, we’re dropping yet another real-world publishing bombshell and posting another one of our cookbook’s mouthwatering recipes on facebook.

You’ll find it alongside the others by clicking on the ‘notes’ tab at the top of our page.

As far as our awesome social media consultants can tell, you don’t have to ‘like’ our page to access the recipe, although doing so will swell our facebook numbers and therefore make us feel all warm inside in a totally shallow yet life-affirming way.

As a result, your chicken and mushroom pie will taste even better.

Its selection as this month’s choice was inspired by @HannahMNorris and @Georgie_Chapman on twitter.

Thanks for joining in the conversation. And if you’re not already, follow us at @CanteenLondon.


Take one journalist and food writer.

Add in Britain’s favourite chefs, including Canteen head chef and co-founder, Cass Titcombe.

Mix his recipe for eggs, bacon, bubble and squeak with those for dishes such as coq au vin from Raymond Blanc and puree de pommes de terre from Joel Robuchon and serve in a book from Observer Food Monthly, called Cook.

Sit back and enjoy.

Read more about and buy Cook here.

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