Head Chef

The Bridges Pub, Ratlinghope, Shrewsbury, UK

Head Chef

The Bridges, Ratlinghope, Shropshire

A rare opportunity to lead the kitchen at a regenerative farm-to-table pub

The Bridges is part of the family-owned Linley Estate, where we're passionate about serving honest food grown on our regenerative farm or sourced from local producers who share our values. Our menus change daily, driven entirely by what's available from the farm, garden, and surrounding area. If you believe food should be local, seasonal, sustainable, and above all delicious, this could be the role for you.

The Role

This is a tough, demanding, and responsible position. You'll be the heart of the house, building and leading a small but mighty kitchen team that works in harmony to produce beautiful food showcasing exceptional ingredients. Working alongside General Manager Sam and the wider management team, you'll be responsible for quality, consistency, budgets, margins, and all aspects of health and safety in the kitchen.

You’ll work directly with our head gardener to understand what's available, getting creative during both times of glut and scarcity. You'll communicate with the farm manager about livestock, liaise with aligned local suppliers, and be responsible for delivering the Linley Estate message through food. Minimal waste isn't just a goal—it's essential, with recycling and composting at every opportunity.

What We’re Looking For

• A natural leader who communicates clearly and confidently
• Ability to nurture and develop a team, encouraging creativity and collaboration
• Commitment to training and educating staff in our ethos and approach
• Willingness to get creative with what's available, even when that means digging deep
• Strong understanding of HACCP, food safety, and maintaining 5‑star standards
• Enthusiasm for sourcing from the farm and garden above all else
• Confidence catering to various dietary requirements, especially gluten‑free and vegan/vegetarian

What You’ll Do

• Lead daily menu planning driven by farm and garden availability
• Build and maintain a strong, collaborative kitchen team
• Hold regular appraisals and demonstrate duty of care for your team's wellbeing
• Manage rotas, stock control, and ensure the kitchen is adequately staffed
• Organise team development activities—supplier visits, foraging trips, garden work
• Work closely with front of house to maintain exceptional service standards
• Present at weekly management meetings and attend regular estate meetings
• Be present during our busiest times—key weekends and holidays
• Support with events, guest chef slots, and private hires

What We Offer

• Salary of £40,000‑£50,000 depending on experience, with accommodation available if required
• 28 days holiday entitlement
• Staff meals, tips, and pension contributions
• 48‑hour working week
• The opportunity to cook with incredible farm‑grown produce and build menus around what's truly in season
• Creative freedom within our farm‑to‑table ethos
• A collaborative environment where your ideas and leadership will shape the kitchen
• The chance to be part of a regenerative farming estate with genuine values
• Working in beautiful rural Shropshire
• Small, dedicated team where everyone matters

Essential Requirements

• Level 3 Food Safety qualification
• Allergen awareness training
• Full UK driving licence (essential due to rural location)
• Experience managing budgets, food costs, and achieving strong GP margins (70% blended menu GP)
• Passion for organic, sustainable, and regenerative food practices

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