Win a £100 Polpo voucher
London is home to many independent restaurants, all with their own personality which is showcased through the food they serve, the décor and of course the staff that bring the hospitality to life. One restaurant concept that has taken the UK by storm is Italian restaurant Polpo. With nine sites across the UK and two more in the pipeline it’s no wonder the Michelin Guide 2016 describes it as “A fun and lively Venetian bacaro, with a stripped-down, faux-industrial look. The small plates, from arancini and prosciutto to fritto misto and Cotechino sausage, are so well priced that waiting for a table is worth it”.
We sat down with the Operations Manager, Arno Karsten to find out what makes Polpo different from other restaurants in London and why those working in hospitality jobs should consider a career at Polpo.
The Polpo group has really taken off in London, what do you put this success down too?
We’d like to think our success is down to our teams and the way that they treat our customers. We believe that hospitality, not service, is what sets us apart. In addition, we offer great value for money and a product that our staff are proud to serve.
What makes Polpo a great place to work and what roles are you currently looking to recruit?
We have a great track record for career development, which shows in our management structure. Our teams are encouraged to be individuals and let their personalities shine! Training and development is a key focus for us this year. We are looking for lots of future leaders to join our management teams right now.
What are the plans for Polpo in the future?
We have just opened POLPO Exeter which has been very well received. There are two confirmed further openings this year. A second site in Bristol which opens in a few weeks and Oxford later in the year.
The kind folk at Polpo are also giving away a £100 voucher which can be used at any of their nine sites in the UK. All you need to do to enter the lucky draw is like us on Facebook, Instagram and Twitter. The winner will be selected at random and will be announced later this month via the Change social channels.
Want to work for Polpo?
We like to think we’re pretty good at placing great talent into chef jobs in London and if you are particularly interested in a career at Polpo please contact:
Gareth Townsend for Front of House jobs
Suzanna Jones for Chef jobs
As always, we bring you the latest restaurant and bar openings in London, keeping you up to speed on what’s hot and happening. From flavours from the banks of the Caspian to restaurants paying homage to cafes in Tel Aviv, there’s no doubt there’s lots to choose from if you are a foodie looking for your next fix.
Inspired by the Prohibition era, this English bar and restaurant offers what the name suggests, six storeys, each with its own bit of English flair. With the capacity for 300 guests, this is a great events space but equally good if you just fancy stopping by to see what it’s all about.
Inspired by the golden ages of the Ottoman Empire and the Persian Dynasties, Jan brings us some magnificent dishes, many of which have a Middle Eastern influence. We love that the menu is short, sweet and to the point. Choose from small plates, breads and sides and of course their charcoal menu – perfect for those who enjoy sharing.
What was an Indian pop-up in Brixton now becomes a more permanent fixture in Soho. Set over two floors, you can enjoy intimate dining with lots of unusual India inspired cuisine to choose from. And if your heart desires, nip into their bar for a cocktail that too highlights flavours of India with many of the cocktails including ingredients like coriander, turmeric, cardamom bitters and cashew milk (not all in one drink of course).
A family venture of two cousins brings us Plot and straight off the bat we have to say we love their local ethos. With a lot of restaurants talking about supporting British produce, these lot are actually doing it. Serving up seasonal British small plates in Tooting Bec, Plot is definitely worth a visit if you find yourself in South West London.
First things first, hats off for opening a bakery on Baker Street what a great coincidence! Maison Kayser now have over 100 bakeries across the world so there is no denying they know what they are doing. Whether you are looking to buy a quick loaf of bread or you’d like to take a seat in their 60 cover restaurant, make sure you get your buns down there.
Ralph’s Coffee & Bar
As the name suggests, Ralph Lauren has opened up a coffee shop and bar in Regent’s Street. With an equestrian theme that oozes with elegance, this is the perfect place to take a break during a tiring shopping spree!
For anyone who has enjoyed an evening at the Battersea branch of Bunga Bunga, you will know that is it never without a lot of delicious food, cocktails and fun and we are sure that the Covent Garden opening will be no different. This is the perfect place if you are looking for a bit of live music with your meal and an atmosphere that will keep you dancing until the wee hours of the morning. Thanks to Bunga Bunga, chef jobs in London just got a little more musical!
Offering up authentic Middle Eastern cuisine this new opening in Southwalk is designed to mirror the atmosphere of the bustlings cafes in Tel Aviv. Morning, afternoon or night, you’ll find Bala Baya open and ready to meet your cravings with a bakery for breakfast, a grab-and-go pita kiosk during lunchtime and a restaurant in the evenings.
The Modern Pantry’s Alpha Beta Bar
A fabulous addition to the Modern Pantry in Finsbury Square and a much needed watering hole in this area. Expect classy cocktails accompanied by tapas style dishes – perfect for an after work soirée.
Don’t be fooled into thinking that all Asian food tastes the same! Lao Café is the perfect example of how false this is. With a communal dining feel, Lao Café serves everything from grilled meats, stir-fry, curries, salads and hot pots – all with bold sauces and flavours.
Duck Duck Goose
This 24 cover restaurant is tucked away in Pop Brixton but what it lacks in size it makes up for in flavour! Duck Duck Goose is serving up Hong Kong-style Cantonese BBQ food, namely pork, duck and goose.
If you’re in the mood for a bit of 70s nostalgia then you can’t go wrong with this one. Let Bobby Fitzpatrick take you back in time with their retro wallpaper, shaggy carpets and 70s house party feel while you enjoy a pizza and some rum-centric cocktails.
Ever wondered what it would be like to live in the 1940s and frequent an opium den in New York or Paris? Well wonder no more, sort of… Miusan offers pan-Asian cuisine in an opulent environment and hopes to help you escape from everyday reality. Sounds interesting to us!
A little piece of Paris comes to London and we couldn’t be happier. Ferdi has the feel of a traditional French bistro but with a palpable difference, perhaps it’s the quirky décor or the extraordinary food, we’re not quite sure but we know it’s not to be missed.
ETM brings us a pub with a 70s twist. Enjoy a pint and some live sport in this eclectic space. It certainly isn’t like any other pub we’ve seen before.
La Dame de Pic
With 3 Michelin Stars under her belt, Anne Sophie Pic brings us a French brasserie style restaurant in the Four Seasons Hotel at Ten Trinity Square. Everything about La Dame de Pic oozes elegance and we can’t wait to experience the results of hospitality recruitment at its finest.
Baluchi at The Lalit Hotel
And from one hotel to another, we take you to Baluchi at the Lalit Hotel. This Indian new opening has a few special surprises up its sleeve including a naanery (we didn’t realise such a thing existed) artisan bread is made using a tandoor which is then paired with wine.
Exmouth Market Grind
The Grind family expands by one bringing us an all-day café and cocktail bar. Whether you are looking for breakfast, brunch, small plates or a more traditional menu, Exmouth Market Grind has it all covered.
Sshhhh don’t tell anyone but…
Our beloved Naughty Piglets is opening their second venture – The other naughty piglets! Opening on Monday 13th February, you can get yourself 50% off the food. If you haven’t tried the food at Naughty Piglets, trust us, you are in for a huge treat! We presume booking is essential as with an offer like that, it’s sure to fill up fast!
If you would like a hospitality job at some of London’s finest new openings, get in touch with Change Hospitality recruitment agency on 02079236021 or submit your CV.
Duck and Waffle
Finish 2016 gazing at breath taking views of London and watch the fireworks go off from one of the best seats in the city. Located on the 40th floor of the Heron Tower and led by incredibly talented chef, Dan Doherty, Duck and Waffle is a wonderful restaurant any day of the week, but with floor to ceiling windows and unbelievably grand view, you’ll be watching fireworks all over London.
If Duck and Waffle is all booked out, take a stroll down to Sushi Samba and appreciate the same views from above. Dance around the iconic red tree with Samba dancers and embrace the Brazilian themed NYE in serious style. The theme is white and the sushi is abundant, tuck into one (or 10) of their a-class cocktails and countdown to the new year at one of London’s finest establishments.
Staying in theme with a spot boasting dazzling views of London’s fireworks, Sky Garden is another one of our top picks for NYE. A Great Gatsby party even Leo would be envious to attend, 2 elegant bars, 2 restaurants and full of greenery. To top it all off there’s more windows than a conservatory, so you can catch almost every firework being set off in the city.
Bounce Farringdon and Old St
If you want to hold off on a refined night of champagne drinking and opt in for a night of good beats, UV face paint and back to back games of ping pong then Bounce has you covered. Opening for the entire evening and channelling a summer bloc party, Bounce is guaranteed to deliver a good night – especially when you’re glowing in the dark.
Bourne & Hollingsworth
B&H go all out on NYE and ensure at least one of their top parties takes your fancy. From a perfected ‘House Party’ to a ‘Prohibition Party’ to remember, a night of ‘Dark Circus’ acts and a ‘Blitz Party’ celebrating the 40’s. If we could mix all four we would never want to leave. B&H are known for their beautiful and extravagant decors and the commitment to their New Year parties is no less.
The Christmas lights are weeks from being taken down, mulled wine is slowly losing its winter appeal and the dark days of January are almost upon us. What better way to embrace the cold winter winds in London than escaping them to a warmer and more oriental destination? Pack your lightest jacket and get to one of Asia’s most happening cities – Hong Kong.
Full of character, a melting pot of cultures with a huge expat community and a restaurant scene that would rival any other metropolitan city in the world, what’s not to love? The best part… in January it’s cool and dry with a high of 20 degrees most days, perfect weather for wandering the designer City in search of the next chic rooftop bar overlooking the famous skyline or seeking out the most innovative menu.
Below are some of our favourite spots in this autonomous city that are definitely worth a visit (over and over again).
The famous historical site, Woo Cheong pawnshop dating back to 1888, had a serious renovation in 2014, creating an exceptional space to dine under the talented guide of Tom Aikens. Aikens explains that the dishes at The Pawn have not just been designed to “appeal to local diners, but also travellers and foodies. Above all, we want to create a fun dining experience and a relaxed, informal environment”. We couldn’t have said it better ourselves!
This 2 Michelin Star venue can’t be missed regardless of how much time you’ve allowed for yourself. Set in the heart of Hong Kong’s central district and featuring a two floor masterpiece, connected with a dramatic inner staircase and finished with a dreamy garden terrace if you fancy a few cocktails before you indulge on the glorious menu. If you have an appreciation for the arts then you’ll never want to leave this hotspot with frequently changing exhibitors showcasing their best work. Who could say no to two star dumplings?
Also check out more of Jason Athertons incredible venues in Hong Kong: Ham & Sherry (check out their 2 way mirrored private bar), Aberdeen St Social, 22 Ships and more.
A modern approach to Chinese food that excels to the fullest extent. It’s exactly what you would dream of when booking a holiday in Hong Kong, an incredible setting with dishes packed full of punch. They are passionate about maintaining the ‘home-cooking’ style that is so popular in Asian countries but elevate it to a whole new level, exploring flavour profiles and delivering dishes you won’t stop singing about.
Be one with the locals and discover Hong Kong’s coolest hidden whiskey bar tucked away on Wyndham Street. Enter with some stealth as to not encourage the unaware tourists meandering the streets and settle in for the evening with a Rhum in Fashion and some black truffle risotto balls with smoked paprika aioli. Don’t forget… ‘Look for the light bulb’
If you are looking for work abroad and can see yourself in somewhere like Hong Kong, please get in touch with us to discuss the various opportunities we have available. Alternatively, if Hong Kong sounds like a good holiday but you are looking for chef jobs and bar jobs in London then let us help. We are after all a specialist hospitality recruitment company!
Temple and Sons by Jason Atherton:
Yet another home run to come for the hero of the hospitality industry with this new City site. It’ll sit right next to already renowned, City Social, and be a ‘relaxed grill restaurant’, also offering an all-day deli and cocktail bar.
Opened: November 21st
A pan-Asian hangout opening up next to Camden tube station. Immerse yourself in a temple focused solely on dining, drinking and decadence. Offering 50% off their soft launch, it’s definitely worthwhile signing up.
Duck, Duck, Goose:
A Cantonese canteen set to open at the beloved Pop Brixton. Affordable, tasty and traditional Cantonese cuisine set to knock your socks off. Not only is their name genius, apparently their prawn toast will “end all others”. Sold!
Opening: January 2017
Bonnie Gull Seafood:
Sometimes there’s few things better than a plate of fresh seafood and Bonnie Gull’s sure knows how to deliver. You will soon be able to reel in your favourite (sustainable) catch at their new Soho site opening up in December. While traditional fish ‘n’ chips rock, you’ll be able to treat yourself to a whole lot more than that.
A Washoku dining and sake cellar that’s just opened in Mayfair. Delivering unique and authentic Japanese food as well as a wide array of sake’s to be enjoyed both hot and cold. They are all about using seasonal and fresh produce to create beautiful dishes that stimulate all 5 senses. They also offer 22 varieties of Japanese whiskey, craft beers and well, everything else. Arigatou Sakagura!
Opened: November 15th
Opening December is a much needed Mexican in the heart of Borough Market on Stoney Street. Dedicating a whole level to making fresh tortillas as well as a homemade, pastor marinade there’s no doubt it’ll be hit for locals and tourists alike.
Opening: December 12th
Tank and Paddle:
Do you sometimes just feel like carb loading until you can’t move? Or are you perhaps just on a strict diet of pizza and mac n cheese? Well this genius new Paddington resident is offering just that. Yep. Just pizza and a variety of mac n cheeses. If you’re bringing a health conscious date (yawn) there is also salads available, but don’t let that stop you from tearing into the nutella dough balls dowsed in a maple cinnamon sauce… Heart exploding yet?
Opening: November 28th
Interested in temporary chef jobs in London?
For those interested in temporary chef jobs during the winter months, please feel free to give Change Hospitality Recruitment agency a call on 02079236021 or apply for chef jobs online. We have a number of amazing temporary chef job opportunities available and are always looking to speak to chefs, whether you simply want to pick up a few shifts and earn some extra cash or you have chosen the temporary chef job path as your chosen career.
Som Saa has quickly become one of the crowning jewels of London’s oriental dining scene with regional Thai dishes incredibly fresh and packed full of flavour. One of our favourite dishes on the menu is the Deep Fried Seabass and while our attempt won’t come close to what you get at the East London site, we will give it a damn good go. Transport yourself to Thailand and create this delicious dish by Andy Oliver.
Serves 2 – 4 as part of a shared Thai meal
For the fish:
1 seabass about 500-600g in weight, gutted and scaled but fins and tail left on
3 tablespoons of light soy sauce
pinch of white sugar
plain oil to deep fry (preferably in a deep fryer, but a wok or high sided frying pan works too)
For the salad:
2 sticks of lemongrass, finely sliced
4-5 thai red shallots, thinly sliced
2 spring onions, washed and thinly sliced
a small handful of sawtooth coriander (also sometimes called Thai parsley), washed an thinly sliced
3-4 fresh or frozen kaffir lime leaves, cut into very fine strips
a small handfull each of picked mint and coriander leaves
2-3 dry chillies, fried briefly in a little oil until dark red an crisp
1 generous tablespoon of roasted rice powder (*see below for method)
For the dressing:
5 tablespoons of lime juice
4 tablespoons of fish sauce
1.5 teaspoon of caster sugar
3 tablespoons of water
1 tablespoon of roasted chilli powder (**see below for method)
* to make the roasted rice powder: dry toast raw sticky rice in a heavy pan over a low heat until golden brown in colour, allow to cool and then grind to a coarse powder in a pestle and mortar or clean spice / coffee grinder
** to make the roasted chilli powder: slowly dry roast hot dried chillies in a wok or frying over a medium-low heat until dark red and a little blacken in places (about 10-15 minutes) then grind into a coarse powder in a pestle and mortar or clean spice / coffee grinder
To assemble the dish:
Pre heat your deep fryer to 180 degrees C. Score the seabass with three to four angled cuts on each side. Then roll it in the light soy sauce and white sugar. Place the fish in the deep fry basket so it curls slightly (this is just for presentation) and then deep fry it for about 8-10 minutes, until the skin is crispy and the flesh gone a deep golden brown.
While the fish is frying place all the salad ingredients, except the roasted rice powder and fried chillies, in a mixing bowl.
Now make the dressing: mix together the lime juice and sugar until the sugar is all dissolved, now add the fish sauce, water and chilli powder. Taste and adjust: it should be hot, sour and slightly salty. Set aside.
Once the fish is cooked carefully remove from the fryer and allow to drain and cool slightly on kitchen paper for a minute
Now the fish on a large plate or wide bowl and pour 1/3 of the dressing over it, add the remainder of the dressing to the salad in the mixing bowl an serve the salad and all the dressing over the top of the crispy fish.
Garnish with the roasted rice powder and dried chillies.
Our mouths are watering and our stomachs grumbling – a winning dish any time of the year!
We always try to bring you the latest in restaurant and bar openings in London but this month is particularly special.
We’ve had the pleasure of working with celebrity chef Jun Tanaka as he prepared for the opening of his first solo venture, The Ninth. Although most of our involvement was behind the scenes, sourcing talent for his chef jobs and front of house jobs, we recently visited Jun and his new team and were blown away by the depth of flavours, great service and stylish interior at The Ninth. The team have worked tirelessly to come up with a concept that is different to anything else in London and we really think they’ve achieved it.
Here’s everything you need to know about Fitzrovia’s hottest new restaurant The Ninth
Located on the ever popular Charlotte Street, Jun Tanaka has created a sharing style menu with French Mediterranean-style cuisine. The a la carte menu has a strong seasonal ingredient focus and although the dishes are bold in flavour, Jun’s food is light with lots of seafood and vegetables options.
If you are looking for a restaurant in the lead up to Christmas, we highly recommend you go check it out.
Address: The Ninth London, 22 Charlotte Street, London W1T 2NB
Telephone: 020 3019 0880
If you’ve read this blog and feel inspired to work for a restaurant like The Ninth, please feel free to get in touch with Change, hospitality recruitment agency. We have hundreds of chef jobs in London available, as well as, front of house jobs and are always looking to speak to talented people.
Can’t get a booking at The Ninth? Here are a few other new openings in London:
Happy National Sausage Week!
It’s going to be a sausage fest this week! Whether you like a tiny chipolata or a lengthier Frankfurter, we’re not here to judge! Instead we’ll be celebrating every variety of sausage you can imagine during National Sausage Week, from the humble Cumberland to the spicy chorizo; as well as the experienced people in chef jobs in London who are frying them up for us.
We’ve compiled a list of our favourite sausage spots in the Capital.
For bangers and mash
Mother Mash – these experts in bangers and mash give you the opportunity to create your perfect combination. Choose your mash, sausage type and gravy flavour and voila!
For breakfast sausages
Hawksmoor – choose from a variety of breakfasts that all include sausages made from pork, beef and mutton. The ‘For 2 to share’ is a mammoth serving of everything a fry up could possibly contain, and on the slightly smaller side (but still huge in our book) is the Full English which does what it says on the tin. And last but not least, you can grab yourself a ‘Sausage & egg HkMuffin’ or a ‘Sausage sandwich French dip’ which both sound equally delicious.
For sausage rolls
The County Arms – for those who enjoy an eating challenge, why not tackle the two foot sausage roll at this Wandsworth haunt. Finish it in just 5 minutes and it’s free!
Roxie’s – if you haven’t tried the South African sausage boerewors, you really should. Roxie’s serves it up as a starter, main or in combos.
Bar Boulud – Based in the opulent Mandarin Oriental Hotel, you’ll be completely bowled over by the charcuterie choices.
Bubbledogs – what’s not to love about a restaurant that serves gourmet hotdogs paired with champagne. Enough said!
Top Dog – although there are loads of hotdogs to choose from, sometimes you just want a good old Plain Jane. We talking bun, beef, pork or organic tofu sausage smothered with tom sauce and mustard… Mmmmm
Dirty Bones – we like the sound of the Dirty Dog (Dirty Bones BBQ pulled pork, crispy bacon, jalapeno cheese sauce, crispy shallots), after all, if you are going to eat a hot dog, it may as well be the most unhealthy delectable one you can get your hands on.
Herman Ze German – bringing traditional wurst to the UK since 2008, we recommend you try the Bockwurst, described as “smoked pork sausage that tastes like the best Frankfurter you’ve ever eaten” this is one not to be missed.
We are always looking to speak to people interested in chef jobs in London. Whether you are looking for a breakfast chef job at a high-end restaurant or would like to find a chef job that allows you the opportunity to make everything from scratch (including the sausages), we have some fantastic chef jobs we are currently recruiting for, so get in touch today.
DATA SHOWS ONLY ONE IN THREE APPLICANTS FOR TOP LONDON CHEF JOBS IS BRITISH
Government urged to open immigration to address dire skills shortage in one of UK’s fastest growing sectors and to help increase appeal of hospitality as a career.
New data from hospitality recruitment agency The Change Group shows that only one in three applicants for top chef positions in London is British. There are even fewer UK candidates at “chef de partie” level (the entry level to supervising a kitchen section) where only one in five applicants is a UK national. British candidates are most strongly represented at “head chef” level, where one in two applicants is from the UK.
Over half of all applicants for jobs as skilled chefs in London are from the European Union (53%). Migrants from non-EU countries account for only 14% of people registered with Change for work. This figure includes nationals from Commonwealth countries such as Australia, Canada and South Africa.
This nationality data has been sourced from a sample of 1200 skilled chef candidates from the Change database. In addition, Change conducted research with 250 candidates over the summer that supported the trends shown in the data: only 10% were non-EU passport holders.
Hospitality is one of the UK’s fastest growing sectors: based on current Office of National Statistics figures, positions in the hospitality industry have grown by almost five per cent (4.8%) compared to less than two per cent (1.9%) growth in UK jobs overall
However, the industry continues to face a significant skills shortage, and figures released in July by CV-Library show a 30 per cent drop in the number of candidates applying for each position.
The impact of the skills shortage on top London restaurants is enormous, and prompted Duck and Waffle executive chef Dan Doherty recently to tweet “Right. Nobody is allowed to open any more restaurants until the chef situation is sorted. Ok?”
Hospitality is rewarding – but image needs boosting
When asked how the hospitality industry could help to attract more people to become chefs in order to fill a growing number of roles, chefs who took part in the survey pointed to investment in intern/work experience programmes (39%) and building a positive image for careers in hospitality (35%) as the key requirements.
The research also shows that there should be scope for improving the pipeline of Britons given that being a chef is very much a vocation. Over half (54%) said they have a passion for hospitality and one in three say they became a chef because they love working with food (34%). Less than one in five applicants said they “fell” into the career by accident.
However, a culture of long hours, a lack of structured training and unclear career paths have driven many to look for work elsewhere seeking better work/life balance (24 per cent) or career progression (22 per cent).
Whilst hospitality is often viewed as one of the sectors which is already very open to migrant workers, Change director, Craig Allen believes a more fluid global workforce is key to driving skills, attracting talent and resolving the current recruitment crisis:
“These figures are very worrying as they not only point to the fact that there is not enough British talent applying for chef careers and the number of skilled applicants from the EU isn’t enough to meet the demand. We need to attract more skilled migrants from other countries to bridge the gap. To do this, we need to change immigration policy.”
“There is no doubt that the long term solution is to boost the number of Britons wanting a career as a chef. However, we need a short term fix as restaurants in London are struggling to find skilled chefs at all levels with demand simply outweighing supply.
“By reviewing immigration laws relating to skilled migrants, we could encourage freer movement of chef talent which in turn would support growth in the UK hospitality industry. This could also have a direct impact on income from UK tourism which is vital to the economy as highlighted recently by David Cameron.
“Increasing the chef talent pool by opening up our borders will enable the hospitality industry to cope with current recruitment demands while addressing the bigger issue of how to attract more UK workers into chef careers.”
Ninth Ward Bar in Farringdon
A beautifully designed new bar in Farringdon, Ninth Ward opened on 29 June 2015. Taken straight from their menu, the owners describe the ethos of their bar, “Ninth Ward was dreamt up and hand-built by four friends (3 Yanks and a Brit). Beautiful original doors, interesting grub and fun were the guiding principles”. And we have to agree…
The décor has a New Orleans Colonial feel, with wooden shutters, large beams, industrial lighting and plush leather stools placed under moody lit bar style tables.
The food has been described as “gourmet junk” and having placed him in his head chef job, we know James Morgan will deliver fun casual cuisine with an emphasis on sharing. There is also a focus on local fresh ingredients including UK-sourced crayfish, oysters and homemade pickles.
The menu has some old-time favourites including Mac N Cheese, Braised Beef Brisket Burger and Wards Hot Wings, to name just a few.
And if its drinks you are after, Ninth Ward won’t disappoint. The man in the Barman job, Alex Gilbert puts loads of charisma into his cocktails but the real showstoppers are the beers. With a wealth of knowledge, Alex or one of his front of house team will be able to guide you through the brews. Choose from a list of over 30 bottled beers and 15 weekly draught lines. We’re thirsty just writing about it!
Other things you need to know:
For more information about Ninth Ward visit their website or contact email@example.com
If you are interested in hospitality jobs in London, please contact one of our team. We have a number of bar and pub Chef Jobs in London, as well as, front of house jobs such as bar manager jobs, restaurant manager jobs, general manager jobs, barman jobs and waiter jobs.