New Restaurant & Bar Openings in London | May 2017

Duck & Waffle Local

A casual and more affordable version of the Heron Tower original Duck & Waffle. Expect similar delicious dishes (with lots of duck options of course) with a few variations that make it slightly more fast foodie.

The Tapas Room

­A great addition to Tooting Broadway Market, The Tapas Room serves Basque-inspired tapas, charcuterie and cheese and also offers an inspired drinks list.

Westerns Laundry

A restaurant focused on British ingredients, particularly seafood. The restaurant design is equally as exciting as the food with touches like garden furniture that’s been crafted by one of the owners.


Renowned French Chef and food writer, Stéphane Reynaud, opens his first London based restaurant in the basement of The Boundary Hotel. If opulent décor and meat are your vibe, Tratra is the place for you.

Bar Termini Centrale

Award winning cocktail maker Tony Conigliaro has joined forces with coffee guy Marco Arrigo to create this new Marylebone hotspot. With an Italian inspired small plate menu, this is a great find if you want to relax after a day’s shopping or ease into the evening with a chilled glass of vino.


Chef Ollie Dabbous opens aptly named Henrietta, located in Henrietta Hotel in Covent Garden. Serving up simple seasonal dishes, we urge you to give this one a try before it becomes far too popular and impossible to get a reservation at.


Just when you thought Bermondsey couldn’t get any better, up pops Pique-Nique, a French bistro with a passion for rotisserie. If you’re looking for comfort food or fine French cuisine, look no further.

Wing Wing

We feel we should lead with the fact that this is a Korean fried chicken restaurant however we just can’t get over the fact that they have a self-service beer station! What could be more perfect than fried chicken and ice cold beer? It sounds like a match made in heaven.


An upmarket Taiwanese restaurant in Soho that has links to some of London’s most well respected establishments (Lyle’s and Gymkhana to name just two). This is a type of Taiwanese cuisine not yet seen in London and we can’t wait to try it!

Interested in working for a new bar or restaurant opening in London?

We cover chef recruitment as well as front of house placements for many of London’s newest foodie hot spots. Give us a call on 02079236021 or email us to find out more about hospitality jobs in London.

New restaurant and bar openings this winter

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.

Opening: November

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.

Opening: December


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

El Pastor:

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.

Nahm dtok pla thort – Andy Oliver at Som Saa

Deep fried seabass with an Isaan style salad

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!

Only 1 in 3 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.”


April Restaurant & Bar Openings

As one of the foodie capitals of the world, it is no surprise that each month there are several amazing new restaurants and bars opening in London.

Check out April’s coolest and most recent openings:

With new openings, come lots of new jobs in hospitality. We are lucky enough to provide both Back of House Recruitment and Front of House Recruitment to many of the best Chefs in the capital, including sourcing talent for chef jobs at Michelin Star restaurants and Rosette restaurants, 5 Star Hotels, Gastro pubs, and independent restaurants, as well as, many events and catering companies.

If you are interested in working at one of these new establishments or any luxury hospitality company in London, get in touch with us, we’d love to meet you and find out more about your chef job requirements.

When we aren’t filling permanent chef jobs for London’s latest launches, you might find us helping out with temporary chef recruitment where the need arises.

If you’re looking to do some hospitality recruitment, either for temporary or permanent chef jobs, do get in touch. We are always happy to help and have some amazing candidates on our books.

One things for sure, chances are if you try out some of London’s latest openings, you’ll be eating food cooked by some of the amazing Chef’s we represent or you’ll be served by one of our professional and friendly waiters.

The chef job divide

The Hospitality Recruitment Industry is changing – in fact it has already changed. Gone are the days when chef jobs in London were hard to come by or difficult to land. In fact it is completely the contrary, with the supply of talented chef candidates appearing to be at an all-time low due to the expansion within the restaurant industry in London. Talking to some of those in top chef jobs, they often mention the struggle they face when trying to recruit and retain talent for their kitchens.

As well as the shortage of candidates, hospitality organisations looking to fill chef jobs are facing an additional challenge in that motivations have changed over the past decade. Most chefs leading top Michelin-star London kitchens have backgrounds in the “old-school” way of working and therefore expect the same mind-sets from new chefs joining their teams. They also presume that the main motivation for candidates is career progression, as it was for them. But in actual fact we are hearing from hospitality candidates that having a healthy work life balance is their number one priority rather than career progression. Many chefs are no longer willing to work straight days every week in order to gain experience in top kitchens, as the value of leisure time has risen.

With most Head Chefs wanting passionate people to help create their menus to the highest possible standard and most chef candidates wanting to work and gain experience in the same great kitchens while maintaining a good life balance, both parties are now finding themselves in a bit of a predicament.

While the hospitality job industry remains candidate led, the unfortunate fact is that employers are going to have to rethink what they are willing to negotiate on when trying to land top talent or they may lose out to competitors due to basic supply and demand principles and shortages of chefs.
Our top tips for filling your chef jobs in London:

• Ensure you are using all recruitment channels available to you. Using a niche hospitality recruitment agency like Change can open up a pool of passive candidates that would not otherwise be available to you.
• Screen people upfront to find out how many hours and shifts they are prepared to work.
• Bring chefs in for kitchen trials as this is the only way to know if they will fit in both technically and culturally.
• Think about other areas you can negotiate on as well as salary.
• If you like a candidate, delve deeper into what their main motivators are. Sometimes you can avoid paying a premium by simply offering a benefit that the candidate values highly.
• Try to make the chef recruitment process and your decision as swift as possible. With such a shortage of candidates, good chefs will get snapped up quickly.

If you are a chef and are interested in a chef job in London, please get in touch with Change Hospitality Recruitment Agency. We work with some amazing restaurants, bars, hotels, events and catering companies across London and have hundreds of hospitality jobs for you to choose from.

For those looking to fill their chef jobs in London and may want to use a niche hospitality recruitment agency to help, Change is the company for the job! Take a look at what extra benefits we offer our clients and get in touch today to discuss your chef recruitment needs.