The team
The people behind the restaurant
Our chefs and what they are responsible for.
How we work together
The market decides
The menu is written by what was good at five this morning.
Rice is half the craft
Season, temperature and pressure get the same care as the fish.
Serve at the moment
A piece is eaten seconds after it is made, or it is not right.
Humble fish, proud plates
Mackerel treated well beats tuna treated carelessly.
Who you will deal with
Team member name
Head chef
A short biography belongs here. Describe this person's background and what they are responsible for within the restaurant.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Second chef
A short biography belongs here. Describe this person's background and what they are responsible for within the restaurant.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Counter host
A short biography belongs here. Describe this person's background and what they are responsible for within the restaurant.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Sake lead
A short biography belongs here. Describe this person's background and what they are responsible for within the restaurant.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Head chef
A longer profile for whoever leads the team belongs here.
Want to join us?
We are always glad to hear from people who like how we work.
- Salary in the advert
- A named contact
- An answer either way