Careers
The Wild Rabbit is part of Daylesford Organic farm, one of the most sustainable farms in the UK. The principles that have guided Daylesford farm for over 40 years are also at the heart of everything that we do at The Wild Rabbit. We are passionate about using the finest seasonal ingredients in our kitchens and we take pride in providing our guests with a memorable experience in a warm and welcoming place that feels like home.
Joining our team is an opportunity to experience the many roles within the hospitality business, gaining invaluable knowledge of food, drinks and service. We hire personality and a great attitude, regardless of whether we are recruiting ‘waiters’, ‘housekeepers’ or ‘chefs’, our organic approach to building our team means that you will find your calling in good time. Scroll down to meet our team and learn about their journey so far.
How did you become a chef?
Food wasn’t a massive part of my life growing up, but I always loved to bake. When I was at primary school I baked with my godmother, as I got older I liked baking at home to pass the time.
I was 14 when I first knew I wanted to be a chef. The time was coming when I had to think about what I wanted to do at college. I was already working as waitress and kept a keen eye on what the chefs were doing, after a couple of years I got my first chef job.
From there I studied a chef’s course for three years at college whilst still working. As I got older and ate in fine dining restaurants, I got a feel for the wider industry.
What was the most important lesson you learned in your early career?
No one is irreplaceable. So, work hard for what you want.
What drew you to The Wild Rabbit?
I was looking for a new opportunity at that point Sam contacted me as he was looking for a Head Chef at The Wild Rabbit. Sam and I worked together at Dormy House for 2 years so I knew it would be an easy transition to work together again. The restaurant and surroundings are amazing!
What kind of food do you like creating?
I like creating food that I would like to eat and that looks nice, but not too played around with. It’s about the flavour and ingredients at the end of the day.
Is the ability to be creative at work something you enjoy?
Yes, although it’s challenging being a chef when you have an idea for a dish but you can’t quite get the ingredients to work. But on the other hand, it’s the best feeling when you create a dish that you’re proud of and you watch other people enjoy it too.
What are the things about your work that get you out of bed in the morning and into your whites?
Knowing that we are delivering delicious food and teaching our team to grow and develop every day. We have a lovely working environment and a great relationship – we also have a good laugh.
What should a guest at The Wild Rabbit definitely order?
The lamb saddle definitely. Our lamb is from our estate in Wootton. It’s a chef’s perk when you get some trim in service!
What do you like to do when you’re not at work?
I’ve started spending a lot more time in the garden trying to grow our own veg which I find relaxing. And obviously I like to go out to eat!
Only 6% of the world’s top restaurants have female chefs – what is your perspective on being a woman in your industry?
It can be harder to get your point across sometimes but you just have to be firm and direct. I think it’s good to have a mix of both men and women in the team, it makes things more balanced. I was the only girl in the kitchen for most of my career and I didn’t mind. I think maybe it shaped me and made me stronger.
What advice would you give to others starting out in the industry?
Just listen, work hard and don’t make excuses. Know that it’s fine that mistakes happen but don’t let them happen again.
What drew you to The Wild Rabbit?
As soon as I knew of the opportunity, the reputation of The Wild Rabbit and the ethos of Daylesford made this a dream opportunity. Once I met the team, I couldn’t wait to get started. The marriage of quality produce, sustainably and ethically sourced, is rare.
What makes The Wild Rabbit so unique?
Without doubt, the link to a renowned organic farm like Daylesford is an incredible string to our bow. We also have wonderful partners including Léoube wines and olive oil, Bamford toiletries and Wootton’s wonderful livestock – it’s an incredible story of homegrown partnerships.
In a difficult marketplace, every decision we make is centred on providing quality and luxury, yet making it feel effortlessly relaxed.
What has been your biggest learning at The Wild Rabbit so far?
Learning more about the seasonal cycle at the farm, and the awareness of the sustainable ethos has been a real eye-opener. To have ambassadors in the industry like Richard Smith and Tim Field is a real pleasure. Their enthusiasm knows no bounds.
Name one thing about The Wild Rabbit that would take someone by surprise
Sometimes the small day to day elements are taken as a given, such as breakfast – ours is fantastic! We feature our own breads, butter and eggs from the farm. It’s worth a visit for this alone.
What is your advice for someone who is looking for their first job in hospitality?
Always face the guest, scan a room at eye level, and never let anyone approach you – go to them!
What is your top memory at The Wild Rabbit?
The summer season was fantastic – having the “Bottoms Up” bar and grill in full swing, Jerry and the team ensuring the Léoube Rose was free-flowing, and looking forward to specials based around the latest wonders from the market garden was a joy. I am happiest when we are busy.
