Resident Head Chef and Food Development Guru, Inverlonan

About us

Inverlonan is an ambitious, forward-thinking, hospitality business on the west coast of Scotland. We have 2 (soon 3) off-grid, luxury, ‘Highland cool’ bothies set in 1200 acres of stunning rugged hill, wood, loch, wildlife and Neolithic heritage. The emphasis of our “Bothy Experience” is slow living, wild wellness and local produce. There is a strong, established food offering. The experience and the food have been well reviewed in Conde Nast Traveller, The Times, Elle etc. We are moving to regenerative farming practices, growing heritage grains, setting up a bakery and a butchery and, ultimately, developing a derelict farm steading into a boutique ‘landscape hotel’. Instagram: @inverlonan. Website:www.inverlonan.com.

Role overview

We are looking for someone to continue to develop and deliver, with their own stamp, the strong food offering that Inverlonan is building a reputation for. In our first year we were lucky to have Jordan Foster (ex-St John’s etc) whose food was favourably compared to a Faviken experience and this year Michael Thompson, @teatimetee, (ex-Pollen Street Social,  Fera at Claridges etc) has taken the private dining experience to another level, with guests and critics alike blown away. At its core, Inverlonan’s food offering is about the very best local, seasonal, sustainably sourced produce that the gardens, woods, farm, sea and surrounds can supply; consciously prepared, at least in part over open fire, by a skilled and innovative chef. We are looking for a commitment of a year’s ‘residency’. Change of scene anyone?

Job description

– Responsible for managing, further developing and delivering all aspects of Inverlonan’s food offering (Bothy ‘food boxes’, private dining, supper clubs, bakery).

– Responsible for ensuring delivery is 5* and done in accordance with the broader aims and ethos of Inverlonan.

– Continue to develop Inverlonan’s food identity and ethics policy.

– Develop and deliver Inverlonan’s pizza/bakery business.

– Input into Inverlonan’s push towards at least 50% self-production by 2023 (vegetable garden, regenerative farming etc).

– Bring ideas and creativity to the Inverlonan party.

– Costings, GPs, stocktaking…. etc

– H&S, HACCP (and Licensing) controller.

Remuneration etc

£26,000+/annum, accommodation (cottage), % bonus of net F&B profit.

Start mid-January 2022.