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Parlour is all about British greats and seasonal British 'contemporary' food. Offering brunch, lunch and dinner with a great team and kitchen in place, all overseen by Chef and Owner Jesse Dunford Wood. This is a great opportunity for a progressive chef who is energetic and organised to get involved creatively as a Sous Chef to work along side Chef/Owner Jesse.

We make everything in house, from the smoked salmon from our cold smoker outside the kitchen, fresh breads made everyday, all the ice creams and chocolates. We also do extensive butchery of whole animals and fish filleting, how many places can say that? A wonderful learning environment, cooking great food with a core of British, and a nod to the creative.

With modern classics like Chicken Kyiv, Cow Pie, and 'interesting' Arctic Rolls, to more interesting and creative dishes with the likes of Sea Bass, Duck and Flaming Marshmallows there is a great base of tradition that we stick to and work from.

We also have an amazing Chef's Table, have a look at the photos attached, or even check youtube and lots on Google. A very special dining experience.

We have a recently refurbished kitchen which is now all electric with induction and plancha cooking, which has been great. There is a PARLOUR cookbook too if you haven't seen it already. We are moving up in the world!

If you are prepared to work hard, have fun and buy into what we do, we would love to talk to you. The salary is starting at £32k for this position.
The position is an immediate start.

Google Parlour Kensal for our Website, and people's reviews.

Please send me a cover letter and your CV.

Get in touch.