New Opening Modern British Brasserie
This is a new restaurant opening within a high-profile hotel.
New concept. New kitchen. All new equipment.
A genuine chance to shape something from day one.
The concept
• Modern British brasserie
• Seasonal, produce-led cooking
• Natural, design-led dining space
• Restaurant-focused rather than hotel-driven
• Rosette and Michelin Guide standard from the outset
The kitchen
• Brand new build
• Fully fitted with new equipment throughout
• Clean slate to set systems, standards, and culture properly
• Team built around you
The operation
• 70 to 75 covers
• Team of 15 to 17
• Launching with lunch and dinner
• Progressing to all-day dining
• Strong hotel footfall without compromising the restaurant identity
The role
• Head Chef position with real creative ownership
• Full control of menus within broad brand guidelines
• No Executive Chef sign-off on dishes
• You lead the food direction
• Autonomy matched with accountability
Timeline
• Training and setup from April
• Opening in May
• Four-Eight week notice acceptable
Who this suits
• Head Chef or ambitious Senior Sous chef ready to step into a lead role
• Restaurant-led background
• Comfortable building a kitchen from scratch
• Strong technically, calm under pressure
• Wants creative control rather than oversight
This is not a caretaker role.
It is a build, a launch, and a chance to put your name on a restaurant.