Trullo is a family owned restaurant, and has been an Islington institution since we opened in June 2010. We were an early contributor to the movement of rigorously seasonal restaurants specialising in British produce and focusing exclusively on traditional, labour intensive cooking techniques – baking bread, rolling pasta, churning ice cream and cooking on a charcoal grill. 9 years on we’re still doing exactly the same thing; bringing our super attentive but non formal service onto the floor night after night. After so long (relatively) in the game, we were thrilled to be recognised earlier in the year in Restaurant Magazine’s Top 100 restaurants in the UK. Put simply, our philosophy is a passionate adherence to seasonal, (British, where possible) and high animal welfare ingredients, along with low intervention wine, while still being accessibly priced. Along with our little sister Padella, in Borough Market, we’ve got a talented and vibrant, growing team of chefs and FoH, and invest heavily in training through WSET and frequent trips to suppliers, both here and in Italy.
Be able to work within a busy kitchen with other like minded chefs and slowly work their way towards mastery of the different sections.
Run a section efficiently
Work within HACCP guidelines
Work and communicate effectively with other chefs in the kitchen team.
We would like an open minded chef to come on board and work within a young, dynamic team. Previous experience is preferred but not essential. We have a strong history of working with junior chefs and bringing them through to senior level through thorough training.
They would have a strong passion for the beautiful produce we get in to the restaurant and appreciate it by paying close attention to detail through all aspects of it's preparation and cooking.
Some form of previous experience is preferred be it in a kitchen or through a culinary school.
We encourage our staff to do WSET and we have numerous trips to Italy and other UK based suppliers.
As well as this we provide a professional environment to work within while also appreciating how lucky we are to do this job day to day!!