I currently work in a restaurant called “Number Twenty9” (http://www.number-29.com). I found out about the job while working at the golden fleece in wells-next-the-sea and got in contact. It was a new venture being built, the owner (Tim) was in process of converting the grade 2 listed building from a shop, into the beautiful resturant & bar it is today. I got offered the job and i started on the 5th January 2018 and we officialy opened on the 15th January 2018 and was promoted to senior sous chef on 27th January 2018. We have a total of 6 kitchens, A open fire pit kitchen, a sauce/ larder kitchen, a pastry kitchen, a onsite butchery, prep kitchen and function kitchen. We open breakfast through to dinner. We do teas, coffee, have over 600+ wines, 100+ rums and cocktails.
We have also already been featured in your local paper and the edp
and our open fire pit is what chefs dream of. So much fun to work with and cook on!