Moro
About Moro
The seasonal menu changes every 3 weeks, which encompasses new creative dishes alongside Moro classics. We bake sourdough daily in our wood oven, make yoghurt daily and grill over charcoal to give the food its distinctive flavour.Workplace Perks
Staff coffee on tap
Wine training/tastings
Producer & supplier trips
Discounts for eat-in
Cycle to work scheme
Team trips
Coffee training
No jobs currently available at Moro.