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…

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.

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