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…

Along the fragmented coastline of West Scotland lies the Isle of Mull, a bleak and beautiful landmass of mountains, lakes and small sheltered woodlands, no longer than thirty miles in length and twenty across. Tobermory is its only town, with a third of the island’s population of 3,000. Jeff and Chris Reade moved from Somerset, where they had been making cheddar, to Scriob Ruadh Farm (pronounced Ski-Brua and meaning Red Furrow) in 1979.

At that time, the farm was a shell: the farmhouse had no roof and the first thing they had to do was put a roof over the cowshed (it promptly blew off in a storm). It was 1999 before they had fully roofed the farmhouse as housing their herd and building a dairy took precendence. The Reades milk about 100 cows, mainly Friesian but with some Jersey, Ayrshire and Brown Swiss too.

Chris and Jeff have four sons who also live on the island. Two of them (Brendan and Garth) work on the farm and their brothers run a hotel on the west of the island and a bakery in Tobermory respectively. Back at Scriob Ruadh, Garth is the herdsman and Brendan looks after all their equipment. It is too expensive to get a mechanic over from the mainland if something breaks so Brendan can build and fix everything from tractors to computers.

Life on an island requires the Reade family to be resourceful and to use local resources as much as possible. Even feeding the cows provides challenges. Summers are short and the cows are kept inside for a lot of the year. In order to avoid supplementing the cows diet with expensive feeds from suppliers on the mainland, the Mull cows are fed the spent grain husks from the whisky distillery at Tobermory which is called draff. The Reades collect draff from Tobermory. It is mixed in with sileage and fed to the cows. It smells and tastes winey and fermented, which contributes to the yeasty, feisty, sharp flavours in the cheese. The pale colour, is also due to the cows diet being low in grass. Sileage, draff and hay contain less carotene than fresh grass and carotene is one of the things that colours other cheddars golden.

04.04.13 - Innes Log

Stella and Joe Bennett make their goat’s cheeses beneath heavy oak beams in a converted stable on a Georgian-era manor farm in Staffordshire. The cheeses are made using the milk of their own 350 goats, who live in several airy stables nearby. Up until last year, Joe sold his surplus milk to St Helen’s Dairy, purveyors of goat’s milk dairy products, but with the growing success of his business he decided to leave that contract and focus on turning all of their milk into their own cheeses.

Innes Log is one of a very few cheeses developed through collaboration between cheesemakers and Neal’s Yard Dairy, and showcases our commitment to working directly with our suppliers to provide feedback directly from customers and channel that energy into improving our cheeses. The Bennetts’ original flagship cheese is Bosworth Ash, a white Penicillium candidum-rinded log that often develops a sharp ‘goaty’ flavour during its maturation. Wishing to move away from this prickly profile for a new cheese, we worked with Joe to develop a cheese with a thinner, moleskin-like Geotrichum candidum rind, which has less tendency to become ammoniated and has a warmer and more savoury flavour.

We also experimented with switching out the vegetarian rennet they used for kid’s rennet imported from France. (While the Bennetts have maintained their use of Penicillium in the Bosworth ash, the improved flavours imparted by the rennet were such a success that they now use it for all their cheeses.)

The Innes Log is a yoghurty lactic cheese that is rolled in ash when it is very young, giving it its distinctive grey colour and lowering the acidity of the surface of the cheese, helping the first rind-forming spores to take root and grow. The hallmarks of the flavours of both of Joe’s cheeses are their gentle complexity; there are layers of savoury warmth balanced by the subtle and refreshing lactic tang of the yoghurty curds.

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

The following are our opening hours for the 2013 Easter holiday weekend:

Spitalfields RFH Baker St. Can. Wharf
Friday 29 March 9 to 22 9 to 22 10 to 19 10 to 19
Saturday 30 March 9 to 23 9 to 23 10 to 19 10 to 19
Sunday 31 March 9 to 22 9 to 22 10 to 19 10 to 16
Monday 1 April 9 to 22 9 to 22 10 to 19 10 to 16

Look pretty tasty, new and shiny, don’t they?

Strangely, we squeeze our fresh apple juice from a 127-year-old fruit.

The Cox’s Orange Pippin was first grown in Buckinghamshire in 1825, by retired brewer and horticulturist, Richard Cox.

And here’s a wonderful description of the variety, picked directly from Wikipedia:

Cox’s Orange Pippin is highly regarded due to its excellent flavour and attractive appearance. The apples are of medium size, orange-red in colour deepening to bright red and mottled with carmine over a deep yellow background. The flesh is very aromatic, yellow-white, fine-grained, crisp and very juicy. Cox’s flavour is sprightly subacid, with hints of cherry and anise, becoming softer and milder with age. When ripe apples are shaken, the seeds make a rattling sound as they are only loosely held in the apple flesh.

We get ours from Eastwood Farm in Kent.

We’re not sure if our apple juice photographs that well – but just try drinking some.



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