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…


Christmas continues to come early, thanks to another opportunity to experience superstar chef cooking for just £45 – in our magical Covent Garden setting. Next up in our guest chef night series is Mark Sargeant, a super-talented chef who needs no introduction, creating a one-off menu, which does.

To start 

Iron bark pumpkin soup walnut & herb oil

Waldorf salad

Selection of smoked and cured fish

Pickled herrings, Loch Fyne Scottish smoked salmon, Cornish smoked mackerel pate, horseradish and chive cream.

Selection of meats & pickles

Potted duck & piccalilli, pastrami, apple smoked ham & rosemary infused ham, cornichons.

Slow roasted Newlyns farm pork belly & baked Braeburn apples, black pudding,
confit garlic.


Roast potatoes, braised red cabbage, carrot & swede puree


Treacle tart & clotted cream

See the photos of Mark Sargeant and Richard Edney’s guest chef night here.

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