OMNOM is at the beginning of an incredible journey to help shift consciousness. We have developed OMNOM on universal spiritual principles such as kindness, gratitude and equality rooted in Bhakti (devotional) yoga.
For every meal sold in our restaurant or yoga class booked in our studio, our promise is to provide a meal to someone in need. We have currently partnered with a number of charities to feed and educate individuals both in the UK and India. We are passionate about sharing how to live more conscious and spiritual lives which in turn will lead to a happier, healthier & more compassionate world.
We have worked incredible hard over the last few years from developing the concept, securing the funding and finding a beautiful site to open the first flagship OMNOM.
The nature of our menu helps revive the vitality and energy that our bodies crave. Taking inspiration from different world cuisines and knowledge from ancient Ayurveda, we’re creating something that rejuvenates and is kind to ones digestion - with plant based cuisine.
Aug 20, 2019
Full-time
OMNOM is at the beginning of an incredible journey to help shift consciousness. We have developed OMNOM on universal spiritual principles such as kindness, gratitude and equality rooted in Bhakti (devotional) yoga.
For every meal sold in our restaurant or yoga class booked in our studio, our promise is to provide a meal to someone in need. We have currently partnered with a number of charities to feed and educate individuals both in the UK and India. We are passionate about sharing how to live more conscious and spiritual lives which in turn will lead to a happier, healthier & more compassionate world.
We have worked incredible hard over the last few years from developing the concept, securing the funding and finding a beautiful site to open the first flagship OMNOM.
The nature of our menu helps revive the vitality and energy that our bodies crave. Taking inspiration from different world cuisines and knowledge from ancient Ayurveda, we’re creating something that rejuvenates and is kind to ones digestion - with plant based cuisine.
Brick House Bakery & Cafe
East Dulwich, London, UK
Brick House is an award-winning sourdough bakery and café with branches in East Dulwich and Peckham. Our menus are seasonal and have a breakfast, brunch and lunch focus, and we work with only the best seasonal ingredients from suppliers including Neal’s Yard Dairy, Swaledale and Natoora. Alongside our excellent bread and pastries that the on-site bakery produces, the kitchen makes as much as possible from scratch including stocks, jams, pickles, chutneys and charcuterie.
Aug 20, 2019
Full-time
Brick House is an award-winning sourdough bakery and café with branches in East Dulwich and Peckham. Our menus are seasonal and have a breakfast, brunch and lunch focus, and we work with only the best seasonal ingredients from suppliers including Neal’s Yard Dairy, Swaledale and Natoora. Alongside our excellent bread and pastries that the on-site bakery produces, the kitchen makes as much as possible from scratch including stocks, jams, pickles, chutneys and charcuterie.
Leroy is a wine bar and restaurant in Shoreditch from the team behind Michelin- starred Ellory. Leroy opened at the end of March 2018 and won a Michelin star in October that year. We received great reviews across the board from Grace Dent to Tom Parker Bowles. We cook the food we like to eat and pour the wine we like to drink. Our food is thoughtful but not showy. This is not a kitchen where you will find loads of equipment. While we have plenty of natural wine on our wine list we look to celebrate the amazing diversity of wine from the classics to the crazy.
Aug 13, 2019
Full-time
Leroy is a wine bar and restaurant in Shoreditch from the team behind Michelin- starred Ellory. Leroy opened at the end of March 2018 and won a Michelin star in October that year. We received great reviews across the board from Grace Dent to Tom Parker Bowles. We cook the food we like to eat and pour the wine we like to drink. Our food is thoughtful but not showy. This is not a kitchen where you will find loads of equipment. While we have plenty of natural wine on our wine list we look to celebrate the amazing diversity of wine from the classics to the crazy.
Following on from the success of The Palomar (Observer Food Monthly, GQ & Tatler Restaurant of the Year 2015), siblings Zoe & Layo Paskin opened up The Barbary in June 2016.
Over the course of the last 3 years The Barbary has carried on the award-winning trend, recieved much critical acclaim and been named TimeOut London's #1 Restaurant for the last two years back-to-back.
We are an intimate, 24-seat kitchen counter serving the food of the North African coast from our site in the historic Neal's Yard. Head Chef Daniel Alt (previously Senior Sous at The Palomar) and the team create a daily changing menu of sharing plates using fresh, seasonal and stunning produce. Whether it is a freshly baked Naan e Barbari from the tandoor or Pata Negra from the Robata Grill, the food here is to be shared and enjoyed by anyone.
Aug 07, 2019
Full-time
Following on from the success of The Palomar (Observer Food Monthly, GQ & Tatler Restaurant of the Year 2015), siblings Zoe & Layo Paskin opened up The Barbary in June 2016.
Over the course of the last 3 years The Barbary has carried on the award-winning trend, recieved much critical acclaim and been named TimeOut London's #1 Restaurant for the last two years back-to-back.
We are an intimate, 24-seat kitchen counter serving the food of the North African coast from our site in the historic Neal's Yard. Head Chef Daniel Alt (previously Senior Sous at The Palomar) and the team create a daily changing menu of sharing plates using fresh, seasonal and stunning produce. Whether it is a freshly baked Naan e Barbari from the tandoor or Pata Negra from the Robata Grill, the food here is to be shared and enjoyed by anyone.
Sardine
Sardine, 15 Micawber Street, London N1 7TB, UK
Southern French cooking over a wood fire.
Sardine is a 45-cover restaurant just off the City Road, where Islington meets Hoxton. We opened in July 2016 to great acclaim, winning shining reviews from the likes of Fay Maschler, Marina O’Laughlin, A A Gill, Kathryn Flett, Tom Parker Bowles and Time Out, and we placed at 85 in the 2018 National Restaurant Awards. In 2019 Head Chef and Owner Alex published his first cookbook with Pavilion Books.
We run an ever-changing A La Carte Menu, and once or twice a month run special events, or "Grande Bouffes" where we cook a thematic menu: recent events include cooking from Elizabeth David's "Summer Cooking"; Bouillabaisse; Grand Aïoli; and our upcoming annual Game Dinner.
Aug 07, 2019
Full-time
Southern French cooking over a wood fire.
Sardine is a 45-cover restaurant just off the City Road, where Islington meets Hoxton. We opened in July 2016 to great acclaim, winning shining reviews from the likes of Fay Maschler, Marina O’Laughlin, A A Gill, Kathryn Flett, Tom Parker Bowles and Time Out, and we placed at 85 in the 2018 National Restaurant Awards. In 2019 Head Chef and Owner Alex published his first cookbook with Pavilion Books.
We run an ever-changing A La Carte Menu, and once or twice a month run special events, or "Grande Bouffes" where we cook a thematic menu: recent events include cooking from Elizabeth David's "Summer Cooking"; Bouillabaisse; Grand Aïoli; and our upcoming annual Game Dinner.
Legare is a new opening situated on Shad Thames, just off tower bridge. We are a small 35 cover restaurant cooking broadly Italian food with a passion for flavour, using the best quality seasonal ingredients and a heavy focus on vegetables, seafood and fresh pasta. The menu will flow with the seasons as well as daily specials and sharing options in keeping with the traditional Italian way of eating.
We want to create a happy, honest and enjoyable working environment in which we can thrive as a team
Aug 06, 2019
Full-time
Legare is a new opening situated on Shad Thames, just off tower bridge. We are a small 35 cover restaurant cooking broadly Italian food with a passion for flavour, using the best quality seasonal ingredients and a heavy focus on vegetables, seafood and fresh pasta. The menu will flow with the seasons as well as daily specials and sharing options in keeping with the traditional Italian way of eating.
We want to create a happy, honest and enjoyable working environment in which we can thrive as a team
Legare is a new opening situated on Shad Thames, just off tower bridge. We are a small 35 cover restaurant cooking broadly Italian food with a passion for flavour, using the best quality seasonal ingredients and a heavy focus on vegetables, seafood and fresh pasta. The menu will flow with the seasons as well as daily specials and sharing options in keeping with the traditional Italian way of eating.
We will source all our ingredients carefully and responsibly and work closely with our suppliers ensuring our produce is as ethically sound as possible.
We want to create a happy, honest and enjoyable working environment in which we can thrive as a team
Aug 06, 2019
Full-time
Legare is a new opening situated on Shad Thames, just off tower bridge. We are a small 35 cover restaurant cooking broadly Italian food with a passion for flavour, using the best quality seasonal ingredients and a heavy focus on vegetables, seafood and fresh pasta. The menu will flow with the seasons as well as daily specials and sharing options in keeping with the traditional Italian way of eating.
We will source all our ingredients carefully and responsibly and work closely with our suppliers ensuring our produce is as ethically sound as possible.
We want to create a happy, honest and enjoyable working environment in which we can thrive as a team
Osteria Wolf is a 50 cover neighbourhood restaurant situated on Stoke Newington High Street. We offer a modern British/Italian menu, that changes with the seasons. Owned by a large Italian family, raised working on the family farm in the UK, we developed our love and passion for hospitality, high standard produce and bold drinks. We utilise great quality products from both UK and Italy to create modern Italian with a twist. Now in our 3rd year, we are growing our own produce and we are looking for the right candidate to help us drive our expanding offer .
Aug 02, 2019
Full-time
Osteria Wolf is a 50 cover neighbourhood restaurant situated on Stoke Newington High Street. We offer a modern British/Italian menu, that changes with the seasons. Owned by a large Italian family, raised working on the family farm in the UK, we developed our love and passion for hospitality, high standard produce and bold drinks. We utilise great quality products from both UK and Italy to create modern Italian with a twist. Now in our 3rd year, we are growing our own produce and we are looking for the right candidate to help us drive our expanding offer .
Osteria Wolf is a 50 cover neighbourhood restaurant situated on Stoke Newington High Street. We offer a modern British/Italian menu, that changes with the seasons. Owned by a large Italian family, raised working on the family farm in the UK, we developed our love and passion for hospitality, high standard produce and bold drinks. We utilise great quality products from both UK and Italy to create fresh and modern British Italian dishes. Now in our 3rd year, we are growing our own produce and we are looking for the right candidate to help us drive our expanding offer .
Aug 02, 2019
Full-time
Osteria Wolf is a 50 cover neighbourhood restaurant situated on Stoke Newington High Street. We offer a modern British/Italian menu, that changes with the seasons. Owned by a large Italian family, raised working on the family farm in the UK, we developed our love and passion for hospitality, high standard produce and bold drinks. We utilise great quality products from both UK and Italy to create fresh and modern British Italian dishes. Now in our 3rd year, we are growing our own produce and we are looking for the right candidate to help us drive our expanding offer .
Mathew started The Cheese Truck in early 2014 to celebrate and promote all that is great about British cheese.
From humble beginnings at Maltby Street Market, to becoming a regular fixture on the UK festival circuit, we made a name for ourselves serving some of Britain’s best grilled cheese sandwiches from our iconic classic Bedford vans: Archie, Alfie & Audrey.
We’ve conquered the fields of Glastonbury, starred in Hollywood Movies and travelled as far as Istanbul and Dubai, selling half a million sandwiches & amassing a passionate following on our mission to rejuvenate British cheese.
In 2016, we decided it was time to make the jump to bricks and mortar. We reached our crowdfunding target in less than a week, and opened our flagship Camden restaurant the following year.
Camden has been our biggest challenge yet. We haven’t always got things right, but our small, dedicated team have managed to keep the doors open, seven days a week, for the past two years.
Our aim is to share our food with as many people as possible, whilst informally educating our customers on how great British produce can be.
The price of our dishes fairly reflect the quality of their ingredients, as well as the time and energy it’s taken to get them to your plate. That being said, we’ll always keep our food affordable and accessible.
We want everyone to embrace it, and be part of our British cheese revolution!
Jul 23, 2019
Full-time
Mathew started The Cheese Truck in early 2014 to celebrate and promote all that is great about British cheese.
From humble beginnings at Maltby Street Market, to becoming a regular fixture on the UK festival circuit, we made a name for ourselves serving some of Britain’s best grilled cheese sandwiches from our iconic classic Bedford vans: Archie, Alfie & Audrey.
We’ve conquered the fields of Glastonbury, starred in Hollywood Movies and travelled as far as Istanbul and Dubai, selling half a million sandwiches & amassing a passionate following on our mission to rejuvenate British cheese.
In 2016, we decided it was time to make the jump to bricks and mortar. We reached our crowdfunding target in less than a week, and opened our flagship Camden restaurant the following year.
Camden has been our biggest challenge yet. We haven’t always got things right, but our small, dedicated team have managed to keep the doors open, seven days a week, for the past two years.
Our aim is to share our food with as many people as possible, whilst informally educating our customers on how great British produce can be.
The price of our dishes fairly reflect the quality of their ingredients, as well as the time and energy it’s taken to get them to your plate. That being said, we’ll always keep our food affordable and accessible.
We want everyone to embrace it, and be part of our British cheese revolution!
Luminary Bakery is a social enterprise with a vision to empower the UK's most disadvantaged women to reach their potential - through baking! Launched in 2014, our bakery sells a range of sweet and savoury baked goods both at our Stokey cafe and to customers around London. Our charity offers training, support and mentoring to women who have experienced significant disadvantage, and our bakery then offers jobs within the business for them to take their next steps. With a new bakery / training centre set to open later on in the year, this couldn't be a more exciting time to join!
Aug 20, 2019
Full-time
Luminary Bakery is a social enterprise with a vision to empower the UK's most disadvantaged women to reach their potential - through baking! Launched in 2014, our bakery sells a range of sweet and savoury baked goods both at our Stokey cafe and to customers around London. Our charity offers training, support and mentoring to women who have experienced significant disadvantage, and our bakery then offers jobs within the business for them to take their next steps. With a new bakery / training centre set to open later on in the year, this couldn't be a more exciting time to join!
Cora Pearl Ltd
Cora Pearl Covent Garden, Henrietta Street, London, UK
Cora Pearl, named after the notorious 19th Century courtesan, is a 52-cover restaurant & bar in Covent Garden, at the heart of London’s theatreland. Sister-site to the acclaimed Kitty Fisher’s in Mayfair, we opened in Summer 2018 to strong critical reviews (The Times, Evening Standard, The Telegraph, New York Times), serving modern British dishes with playful interpretations of classic recipes. We were thrilled to make it into the Top 50 at the 2019 National Restaurant Awards and we are always on the look-out for passionate and committed people who want to develop their talents within a small independent restaurant group.
Aug 04, 2019
Full-time
Cora Pearl, named after the notorious 19th Century courtesan, is a 52-cover restaurant & bar in Covent Garden, at the heart of London’s theatreland. Sister-site to the acclaimed Kitty Fisher’s in Mayfair, we opened in Summer 2018 to strong critical reviews (The Times, Evening Standard, The Telegraph, New York Times), serving modern British dishes with playful interpretations of classic recipes. We were thrilled to make it into the Top 50 at the 2019 National Restaurant Awards and we are always on the look-out for passionate and committed people who want to develop their talents within a small independent restaurant group.
Flor
Following the success of Lyle’s, one of the World’s 50 Best Restaurants, James Lowe and John Ogier have headed to Borough Market to open a new wine bar and bakery, Flor. Inspired by the buvettes of Paris and the pintxos bars in San Sebastián, Flor is open Mon to Saturday Lunch & Dinner with a focus on sourdough bread and viennoiserie, produce- and provenance-led cooking, and an approachable wine list.
Split across two floors, Flor is housed in a 19th century building in the centre of Borough Market, which features floor-to-ceiling Crittall windows flooding the room with natural light, pulled ajar during the warmer months. Guests can take a seat at the relaxed counter overlooking the open kitchen, or climb the original black cast-iron spiral staircase upstairs, where the space features original brickwork walls, banquette seating and accents of marble and stone.
Aug 02, 2019
Full-time
Flor
Following the success of Lyle’s, one of the World’s 50 Best Restaurants, James Lowe and John Ogier have headed to Borough Market to open a new wine bar and bakery, Flor. Inspired by the buvettes of Paris and the pintxos bars in San Sebastián, Flor is open Mon to Saturday Lunch & Dinner with a focus on sourdough bread and viennoiserie, produce- and provenance-led cooking, and an approachable wine list.
Split across two floors, Flor is housed in a 19th century building in the centre of Borough Market, which features floor-to-ceiling Crittall windows flooding the room with natural light, pulled ajar during the warmer months. Guests can take a seat at the relaxed counter overlooking the open kitchen, or climb the original black cast-iron spiral staircase upstairs, where the space features original brickwork walls, banquette seating and accents of marble and stone.
Flor
Following the success of Lyle’s, one of the World’s 50 Best Restaurants, James Lowe and John Ogier have headed to Borough Market to open a new wine bar and bakery, Flor. Inspired by the buvettes of Paris and the pintxos bars in San Sebastián, Flor is open Mon to Saturday Lunch & Dinner with a focus on sourdough bread and viennoiserie, produce- and provenance-led cooking, and an approachable wine list.
Split across two floors, Flor is housed in a 19th century building in the centre of Borough Market, which features floor-to-ceiling Crittall windows flooding the room with natural light, pulled ajar during the warmer months. Guests can take a seat at the relaxed counter overlooking the open kitchen, or climb the original black cast-iron spiral staircase upstairs, where the space features original brickwork walls, banquette seating and accents of marble and stone.
Aug 02, 2019
Full-time
Flor
Following the success of Lyle’s, one of the World’s 50 Best Restaurants, James Lowe and John Ogier have headed to Borough Market to open a new wine bar and bakery, Flor. Inspired by the buvettes of Paris and the pintxos bars in San Sebastián, Flor is open Mon to Saturday Lunch & Dinner with a focus on sourdough bread and viennoiserie, produce- and provenance-led cooking, and an approachable wine list.
Split across two floors, Flor is housed in a 19th century building in the centre of Borough Market, which features floor-to-ceiling Crittall windows flooding the room with natural light, pulled ajar during the warmer months. Guests can take a seat at the relaxed counter overlooking the open kitchen, or climb the original black cast-iron spiral staircase upstairs, where the space features original brickwork walls, banquette seating and accents of marble and stone.
Bubala has been popping up for the last year and a half at Carousel, Brunswick East, Berber & Q and Untitled Bar. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share. Behind Bubala is Marc Summers (Bubala founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We’ve been hotly tipped by Eater, Time Out and The Nudge, and will be making a big splash in the new wave of exciting vegetarian restaurants to hit London. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.
Jul 16, 2019
Full-time
Bubala has been popping up for the last year and a half at Carousel, Brunswick East, Berber & Q and Untitled Bar. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share. Behind Bubala is Marc Summers (Bubala founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We’ve been hotly tipped by Eater, Time Out and The Nudge, and will be making a big splash in the new wave of exciting vegetarian restaurants to hit London. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
Jul 16, 2019
Full-time
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
Jul 16, 2019
Full-time
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
Bubala has been popping up for the last year and a half at Carousel, Brunswick East, Berber & Q and Untitled Bar. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share. Behind Bubala is Marc Summers (Bubala founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We’ve been hotly tipped by Time Out and The Nudge, and will be making a big splash in the new wave of exciting vegetarian restaurants to hit London. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.
Jun 27, 2019
Full-time
Bubala has been popping up for the last year and a half at Carousel, Brunswick East, Berber & Q and Untitled Bar. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share. Behind Bubala is Marc Summers (Bubala founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We’ve been hotly tipped by Time Out and The Nudge, and will be making a big splash in the new wave of exciting vegetarian restaurants to hit London. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
Jun 25, 2019
Full-time
Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
