Archive for February, 2012
21.02.12 - Room with a view service
Katherine Hibbert said she had worried the dinner itself might be rather dry but – fuelled by wine and mutton stew from Canteen’s Royal Festival Hall branch – it had been ‘very jolly’.
She won a night in Living Architecture’s Room for London on the roof of Southbank’s Royal Festival Hall with her entry to Artangel and The Evening Standard’s ‘Idea for London’ competition.
Her brainwave? To let people willing to do community service stay in empty properties.
Her reward? Our RFH branch sent up potted crayfish and soda bread, spiced mutton stew, braised red cabbage, carrot and swede, and orange, vanilla and honey sillibub. Read more about it here.
21.02.12 - Facebook likes Canteen chairs
Status update: The social media bohemoth likes our Canteen Utility Chair - the ones found in all our branches – so much, it just requested around 500 for its Californian headquarters.
It was a big order for the company, Very Good and Proper, that designs and builds the chairs. And as it’s now been shipped, as they say in the US, Very Good and Proper wanted us to let you know it is now free to help you, if you’d also like some Canteen Utility Chairs for your home or office. They say they can’t guarantee a massive IPO valuation to go with it, but you never know.
21.02.12 - Pinterested in food
There’s little point paying our social media squirrel, Terry Nutkins, unless he’s going to help us ‘connect’ and ‘engage’ with you, our number one fans, on the digital platform du jour.
Actually, we think you should like Pinterest a lot. Because if you like Canteen, you probably love food. And if you love food, then you probably also love looking at photographs of food.
Which is bascially what Pinterest is all about – it’s a social network for images. Food porn, some might call it, although we couldn’t possibly comment. Of course, you can share pictures of whatever you like. It doesn’t have to be edible.
In our case, we’ve got boards for design and people and animals, because that’s what we care about. Apart from puddings, vegetables, meat, breakfast and drinks, that is. Pintersted in finding out more? Cop a load of our lovely pins here.
21.02.12 - New Canteen drinks menu
Raise your glass, say ‘cheers’ and get your timing completely wrong as you down your beverage an embarassingly long time before everyone else, making you look like an impatient drunk.
Because our new drinks menu arrives on the 29th of February.
The switched on among you will realise that the 29th is a leap day, the 366th day in the year, when normally there are 365.
And if another day isn’t a reason to have a drink, we don’t know what is. Just think of all that extra sleeping, eating and watching Masterchef you can do.
Just as well you’ll have a new wine list stocked with good, great and brilliant reds and whites, not to mention fine roses and sparkling wines, as well, to help you get through it. Cheers.
21.02.12 - February’s Internet Snacking
Gingerbread Glastonbury Pyramid stage
Where do you keep your prize tomatoes?
09.02.12 - Why work at Canteen? A bit about us
Since opening our Spitalfields branch doors in 2005, our mission has been to bring great British food to the high street.
A mouthwatering mix of classic and modern dishes that are skilfully prepared, reasonably priced, and that use the freshest ingredients from the best of British suppliers.
All our meat is ethically sourced, and our fish comes from small day boats on the south coast. We make every dish fresh in our kitchens, including our own jams, chutneys, cakes and ice-cream.
Both the industry and the public seemed to have liked what we’ve done.
Here’s what a couple of particularly hard-to-please critics have said about us:
“I can’t remember feeling quite so enthused and invigorated by a catering venture – saying to myself, here is progress.” – Fay Maschler
“This was not just a good menu. But actually an improvement on most other menus.” – AA Gill
Canteen was named Which? Food Guide Restaurant of the Year 2007, as well as Observer Food Monthly Restaurant of the Year 2007, and we’ve gone on to open three more branches in Baker Street, Royal Festival Hall and Canary Wharf.
And just as we’re always on the look out for the right site for our next location, we’re always looking for the right people, too.
So, who are we looking for? You, perhaps?
If you’re positive, have a can-do attitude and relish the idea of working for a growing company with opportunities for fun, rewards and progression, we ask that you double check that you match who we’re looking for.
We’re quite particular about who we hire, but the right attitude is far more important than experience.
09.02.12 - 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 you care as much as we do about where our animals live, who looks after them, where they sleep and what they eat?
Would you like to be part of a growing company that is open to change and really listens to your opinions?
If you can answer ‘yes’ to most, if not all of these questions, then check again you match who we’re looking for, before sending your CV to jobs@canteen.co.uk, writing ‘chef application’ in your subject line.
More about Canteen and why you should work here.
09.02.12 - Sous chef
Are you an exceptional second in command?
Will you help inspire and improve your team? Do you share our passion for fresh, great British food that is well prepared and well priced?
Are you trustworthy and level-headed? Can you take charge when the head chef’s not there? Are you a head chef in the making?
Can you manage, motivate and develop a team?
Do you have experience with F&B & Fourth hospitality software?
Will you help make sure every dish we send out is prepared to the same, high standard?
Can you deliver a consistent GP by managing your team to deliver the food to spec, and by managing your waste?
Do you love cooking with locally sourced fresh seasonal products?
Do you care as much as we do about where our animals live, who looks after them, where they sleep and what they eat?
Would you like to be part of a growing company that is open to change and really listens to your opinions?
Have you got what it takes to open new sites?
If you can answer ‘yes’ to most, if not all, these questions, then check again you match who we’re looking for, before sending your CV to jobs@canteen.co.uk, writing ‘sous chef application’ in your email subject line.
09.02.12 - Who we’re looking for
Our ideal Canteen person has what we call ‘bright eyes’: A surefire clue to the warm, welcoming and inviting personalities bubbling away inside.
Because while our customers come for our food, our people must be great, too.
That means people with a good instinct for customer service who leave a positive impression on everyone who comes in contact with them. That also means people who are happy to support their colleagues.
Personality is more important than training – we can help you with that. But what you’ll definitely already possess is a can-do attitude and positive outlook – and you’ll care about your food, just like we do.
And because of your passion, commitment and approach, you’ll appreciate the excitement and opportunities for rapid progression that working at Canteen can bring. This is a place where team members become team leaders, and team leaders become assistant managers. How far you go is up to you.
And while we’re after naturally confident and honest people, we’re also after those who are aware of the importance of creating the right impression – and the right experience. So presentation is key.
Does this sound like you? If so, would you mind if we asked you a few more questions?
09.02.12 - Head Chef
Are you a motivator? A manager? An uplifter?
Are you sensible, consistent and reliable? Calm under pressure, with a great eye for detail and respect for budget?
Do you share our passion for bringing well prepared and reasonably priced great British food to the high street?
Will you constantly look for and implement ways to improve quality?
Can you manage, motivate and develop a team?
Do you have experience with F&B & Fourth hospitality software?
Can you deliver a consistent GP by managing your team to deliver the food to spec and by managing your waste?
Do you love cooking with locally sourced fresh seasonal products?
Do you care as much as we do about where our animals live, who looks after them, where they sleep and what they eat?
Would you like to be part of a growing company that is open to change and really listens to your opinions?
Have you got what it takes to open new sites?
If you’ve answered ‘yes’ to most, if not all, these questions, then check again you match who we’re looking for and send your CV to jobs@canteen.co.uk, writing ‘head chef application’ in the email subject line.