As Executive Chef you will help fulfil the families’ career interest in food, hospitality, rewilding and regenerative agriculture.

You will have earned their spurs in notable kitchens and/or their own business seeking a secure long-term opportunity in the Wild East of England. Joining a small, focused management team, you will lead the development of all aspects of the estate food business, initially focused on its renowned member’s club, Fritton Lake.

You will be expected to drive the kitchen and front of house food training and delivery, write compelling menus, work with the farm and local suppliers to ensure best produce and contribute to social media.

- Oversee culinary operations across the Clubhouse, pool bar including tailored menus, and bespoke dining experiences.
- Senior manager on the estate, working closely with the general manager and farm manager on delivery
- Comfortable representing the business externally through social media ad other channels
- Develop innovative menus showcasing locally sourced produce while maintaining excellence and sustainability.
- Collaborate with Mark Hix and local growers to ensure a seamless supply of high-quality ingredients.
- Lead and inspire a dedicated team, ensuring outstanding service and operational efficiency.
- Manage economic and legislative aspects of the culinary business, demonstrating a solid understanding of constraints and solutions.
- Implement and manage effective cost controls, maintaining profitability without compromising quality.
- Be adept at working under pressure and meeting the expectations of a discerning clientele.
- Working alongside one on the UK’s best chefs and forager Mark Hix
- Reporting to the GM, advisory board to include owners Hugh & Lara along with Mark Hix