Inver is listed among the UK’s best restaurants, enjoying critical acclaim and regular awards, this year including a Menu of the Year Catey (Caterer Magazine) and Pam’s being named Chef of the Year (The Good Food Guide) and one of the 100 Most Influential Women in Hospitality (CODE).
We are located right on the shore of Loch Fyne, on Scotland’s wild west coast.
The quality of the produce the kitchen enjoys is unparalleled; shellfish and mackerel are straight from the water outside; two local gardeners produce herbs, flowers, soft fruit and vegetables for us; game is shot on the estate and rare breed pork, lamb and Highland beef, milk and cheeses come from nearby farms.
We are a contemporary, creative kitchen with good old-fashioned cooking skills.
We have the Thermomix and Pacojet, but we preserve, ferment, culture, butcher, smoke, sprout, dry, malt and bake daily. We’re keen on live fire cooking. Being remote, we do everything ourselves.
Being well connected to restaurant culture in the rest of the world, our food is current as well as respectful of tradition. We foster a real relationship with the local growers, farmers and foragers who stock our larder. Cooks are encouraged to pick, plant and forage.
Our ethos extends to the bar and restaurant, which makes its own tonic syrup, shrubs and bitters. There’s a short creative cocktail menu; we brew innovative beers in collaboration with a nearby brewery; and produce from the gardens informs the drinks menu. A wine list focussed on small producers who favour low intervention techniques compliments the kitchen’s approach to food.
Talented friends make the stoneware plates, weave the heritage wool cushions, carve the wooden spoons, and design the pictures and prints. Four cabins now provide luxury accommodation adjacent to the restaurant.
We are looking for an experienced sous chef or head chef and a restaurant manager (and some new kitchen and wait staff) to join us in March 2020, when the restaurant re-opens after our winter break.
We are looking for talented, creative-minded personalities with an appreciation of detail and a love of food, drink and hospitality (and hard work!).
A sous chef or head chef must be highly organised and able to contribute to the systematisation of the kitchen. The role will demand established culinary skills, an eye for detail, and first rate communication and team building skills.
You’ll use your creativity to help manage the flow of produce (and people) through the year, contributing to the menu as part of that process.
We offer a unique opportunity to contribute to the journey of a different kind of restaurant. The quality of food and service is of paramount importance to us, and so is creating an enjoyable working experience with creative and personal fulfilment for ourselves and our staff.
Kitchen hours are capped (and chefs enjoy three days off every three weeks); staff meals are provided three times a day; living expenses are otherwise low; and we close for Christmas and a winter break in January & February, allowing staff to pursue their own interests.
Both owners (Pam, the chef; and Rob) are present daily and very much part of the small, dedicated team.
Closing date for applications is 9th December 2019, for a start date in early March 2020.
We’d expect anyone applying for a senior role to visit us as part of the interview process.
The restaurant is closed from 15th December- 27th December for Christmas, then again in January & February for our winter break; so visits to the restaurant will have to happen before 15th December.
We’ll be offering interviews and on-site meetings over the next few weeks as applications arrive.
Please send a CV and covering letter to the email below.