Michelin Plaque 
AA 1 Rosette Join the team.
A small kitchen and a single dining room. Day-caught fish from Brixham, a menu that changes every morning, and a team that has held Michelin recognition here every year since 2021. If you'd like to cook or serve here, we'd like to hear from you.
Open positions.
Chef de Partie
Working directly alongside Head Chef Dan Kavanagh in the restaurant kitchen. Service-led role on a daily à la carte written from the Brixham landing. We're looking for someone with at least two years' professional kitchen experience, a steady hand under pressure, and a genuine interest in fish and seafood — though prior seafood experience isn't essential.
- Hours — Tuesday to Saturday, lunch and dinner. Sunday and Monday off.
- Salary — competitive, dependent on experience. Service charge shared.
- Right to work — UK right to work required.
A CV and a line about why.
Send a CV and a short note about the role you're applying for to [email protected]. We reply to everyone, usually within a working week. Trial shifts are paid.