In Residence Dining

About In Residence Dining

In Residence Dining brings six-course tasting menus from rising chefs into high-street spaces across London and the South East. Every couple of months a new resident chef takes over our kitchens and we build the whole evening around their story — menu, wine pairing and all. Recent and upcoming residencies include Solan, Chino Gonzalez and Norman Musa. Events run Thursday to Sunday for 40–65 diners, with production based at our prep kitchen in Bethnal Green.

We're a small team at an early, fast-moving stage. People are at the heart of what we do, and that applies to how we treat each other as much as how we treat guests.

Workplace Culture

We've tried to build this role around the kind of job chefs actually want. It's 24 hours a week across three days, daytime hours, with no split shifts and no late-night service — once the food is packed and loaded, the event team takes it from there. Days and hours are flexible by agreement, and at 24 hours there's room to keep other work going alongside.

The scope is written down and the pay is salaried, so you know what you're taking on and what you're getting.

You'll train directly with each resident chef at the start of every residency, which means a new menu and a new cuisine every couple of months. We also work with a chef consultant, Marta, who helps shape how the kitchen runs — so there's always someone with kitchen experience in your corner, and a proper route for raising what's working and what isn't.

Workplace Vibe

Workplace Perks