Alison Golden
Chef and Owner of The Circus Restaurant
Ali worked at The Financial Times in London but got bored of the city and went adventuring, learning how to cook on the way. She met Geoffrey (her husband and co owner of The Circus), when she worked at his restaurant in South Devon and later they both restored and opened Popjoy’s Restaurant (which was next to The Theatre Royal) in Bath when it was deemed to be the best – according to every food guide – and the busiest restaurant in Bath. (It has since had many different guises and changed out of all recognition). While her children were small she created an outside catering company called Saffron Creative Catering and cooked for a varied and exciting list of clients including Prince Charles, the First Sea Lord, the Minister of Health, Jaguar Cars, Sotheby’s auction house, the Minister of Science, the Holburne Museum of Art, Jigsaw fashion group, the Royal College of Surgeons, Nick Mason of Pink Floyd and James and Deirdre Dyson.
Ali and Geoff opened The Circus in 2008 after extensive refurbishment to the restaurant and after building a completely new kitchen.
Ali and Geoff opened The Circus in 2008 after extensive refurbishment to the restaurant and after building a completely new kitchen.
Tom Bally
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James Byles
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Marcin Koziol
Kitchen Porter (and much more) Marcin came to the UK from Poland about 13 years ago and worked at Blackstone's Kitchen before joining us at the very start of The Circus, helping us restore the building before we even opened. He is a lynchpin in everything we do and can mend anything, prep anything and clean anything. He loves vintage motor bikes and cars, searching for antiques and finding old vinyl records for his brother-in-law. He even gets a bit misty-eyed over cheesy power ballads, but most of his time off is spent in the presence of strong cigarettes and vats of black coffee.
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Jen Edwards
Front of House Jen is a Wiltshire lass and has worked in hospitality since she left school. She has managed many a local gastropub as well as Jamie Oliver's in Bath and she became GM of The Swan in Wedmore, Somerset. Jen owns over 40 pairs of sunglasses that she keeps on a rotating sunglasses stand, like the ones in the shops! She is a great team player, makes a mean cocktail, likes drinking mean cocktails and dancing afterwards. Her favourite drink is a 'aviation' from the Bath Gin Bar.
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Nina Nowacka
Front of House Nina is a Bath girl born and bred, from Polish parents who had twin girls. Her sister also works in hospitality. She is very smiley, likes people, the countryside and being creative. In her spare time she makes jewellery and likes arranging flowers. Her parents now live in Portugal so she always sports a tan.
Favourite food: Either fresh shellfish or a chilli con carne with loads of guacamole. Favourite drink: Vodka Martini. |
What can staff expect at The Circus Restaurant?
Tips. In addition to a decent level of pay, we also let the staff keep 100% of the tips given by our customers. This is unlike many restaurants nowadays who often keep a percentage for themselves or the management
Training. All positions offer full and continuous training, development and learning throughout your time with us
Cost price wines. We have an interesting wine list at The Circus Restaurant and all of our staff are free to buy any bottle of wine from our list at its cost price
Staff discount. Available to you when you eat here with a friend or one of your close family
Career progression. We like to use staff from within the restaurant to fill head chef/manager positions as they become available. We also like to give responsibility to team members who continuously prove themselves capable
Staff at The Circus Restaurant are renowned for their good service, genuine passion for food and drink, their charm and their incredibly strong work ethic. Potential staff must possess all of these qualities.
We are interested in people who are able to turn up each day with a great attitude. Your previous restaurant experience is important but not the be all and end all.
If we love your CV, then you pass your interview, then prove yourself during your initial period working with us, you can expect to join part of a happy and friendly team, who thrive in our busy restaurant environment.
Tips. In addition to a decent level of pay, we also let the staff keep 100% of the tips given by our customers. This is unlike many restaurants nowadays who often keep a percentage for themselves or the management
Training. All positions offer full and continuous training, development and learning throughout your time with us
Cost price wines. We have an interesting wine list at The Circus Restaurant and all of our staff are free to buy any bottle of wine from our list at its cost price
Staff discount. Available to you when you eat here with a friend or one of your close family
Career progression. We like to use staff from within the restaurant to fill head chef/manager positions as they become available. We also like to give responsibility to team members who continuously prove themselves capable
Staff at The Circus Restaurant are renowned for their good service, genuine passion for food and drink, their charm and their incredibly strong work ethic. Potential staff must possess all of these qualities.
We are interested in people who are able to turn up each day with a great attitude. Your previous restaurant experience is important but not the be all and end all.
If we love your CV, then you pass your interview, then prove yourself during your initial period working with us, you can expect to join part of a happy and friendly team, who thrive in our busy restaurant environment.
Now Recruiting!
Due to The Circus Restaurant becoming busier year on year we are now looking to recruit another chef for our kitchen team in order for all our chefs to have a better work/life balance.
Please send your CV in confidence to thecircusrestaurant@gmail.com with a covering letter as to why you feel you are suitable for this position. Also use the 'Our Team' link above for more info on us and the position.
Thank you
Chef - The Circus Restaurant, Bath - AA Rosette, also recognised for many years in The Good Food Guide, The Michelin Guide and voted Number 4 in the UK by The Times Newspaper's "20 Secret Restaurants that Foodies Love"
We run a very busy, well managed, independent restaurant with a great kitchen team who cook from an individual and interesting menu which changes monthly in order to use the best seasonal produce. We are now looking to recruit another member to that team in order for all our chefs to have a better work/life balance
The successful candidate will want to work in a busy environment, be cheerful and able to cope under pressure, will have good food knowledge and cooking skills, an understanding of great produce and the importance of its provenance and, very importantly, be a pleasant person to have in the team.
What we would expect from you: -
- To collaborate with the other chefs in the kitchen ensuring the smooth running of all aspects of the kitchen operation from opening to closing checks
- Work out the GP on dishes and try to cut deals with suppliers so that we get the best possible prices for the best possible ingredients
- Check goods delivered are correct and best quality against our order book and that invoices are also accurate
- Assist us with the development of menus and new dishes for our monthly changing menus, trialling them before putting them on the menu
- Create dishes that highlight the best of the season's ingredients, that are colourful, delicious, healthy and beautifully presented, using well sourced produce
- Write accurate recipes for dishes, with a description or photo of how the finished dish should also look
- Organise and supervise stock rotation within the kitchen, ensuring minimal wastage
- Check day to day cleanliness of the kitchen, cleaning rotas for the KPs and the chefs, daily checks and all EHO compliance
- Cover all food and health and safety within the kitchen - keep daily records on the sheets provided, keeping up accurate labelling of food in fridges, temperatures checks of fridges and of food on delivery and when cooked taken by thermometers
- To mentor your juniors to fulfil their potential, teach them skills so that they are always learning in the job and so that we keep a good and happy and constantly innovative team in the kitchen
- Assist us in the recruiting and development of staff
- Help with the training manuals each kitchen member is given and sign them off when they have read and understood them
- Organise staff work rotas for the kitchen and make them aware of the systems in place for when they want to take time off
- To act as a role model leading the kitchen by example, always giving 100% to the task at hand with good humour and expertise and demonstrating the best level of cooking and skills
Salary and benefits:
A brilliant salary package for the right person
At least 3 clear days and evenings off per week including Sunday when we are closed
Staff discounts on restaurant food and drink
Bonus scheme
The Circus Restaurant is owned and run by Ali Golden and a small, but highly trained and effective staff team. During the past ten years we have built the restaurant up to become one of the best, most prestigious and busiest independent restaurants in the South West of England
Due to The Circus Restaurant becoming busier year on year we are now looking to recruit another chef for our kitchen team in order for all our chefs to have a better work/life balance.
Please send your CV in confidence to thecircusrestaurant@gmail.com with a covering letter as to why you feel you are suitable for this position. Also use the 'Our Team' link above for more info on us and the position.
Thank you
Chef - The Circus Restaurant, Bath - AA Rosette, also recognised for many years in The Good Food Guide, The Michelin Guide and voted Number 4 in the UK by The Times Newspaper's "20 Secret Restaurants that Foodies Love"
We run a very busy, well managed, independent restaurant with a great kitchen team who cook from an individual and interesting menu which changes monthly in order to use the best seasonal produce. We are now looking to recruit another member to that team in order for all our chefs to have a better work/life balance
The successful candidate will want to work in a busy environment, be cheerful and able to cope under pressure, will have good food knowledge and cooking skills, an understanding of great produce and the importance of its provenance and, very importantly, be a pleasant person to have in the team.
What we would expect from you: -
- To collaborate with the other chefs in the kitchen ensuring the smooth running of all aspects of the kitchen operation from opening to closing checks
- Work out the GP on dishes and try to cut deals with suppliers so that we get the best possible prices for the best possible ingredients
- Check goods delivered are correct and best quality against our order book and that invoices are also accurate
- Assist us with the development of menus and new dishes for our monthly changing menus, trialling them before putting them on the menu
- Create dishes that highlight the best of the season's ingredients, that are colourful, delicious, healthy and beautifully presented, using well sourced produce
- Write accurate recipes for dishes, with a description or photo of how the finished dish should also look
- Organise and supervise stock rotation within the kitchen, ensuring minimal wastage
- Check day to day cleanliness of the kitchen, cleaning rotas for the KPs and the chefs, daily checks and all EHO compliance
- Cover all food and health and safety within the kitchen - keep daily records on the sheets provided, keeping up accurate labelling of food in fridges, temperatures checks of fridges and of food on delivery and when cooked taken by thermometers
- To mentor your juniors to fulfil their potential, teach them skills so that they are always learning in the job and so that we keep a good and happy and constantly innovative team in the kitchen
- Assist us in the recruiting and development of staff
- Help with the training manuals each kitchen member is given and sign them off when they have read and understood them
- Organise staff work rotas for the kitchen and make them aware of the systems in place for when they want to take time off
- To act as a role model leading the kitchen by example, always giving 100% to the task at hand with good humour and expertise and demonstrating the best level of cooking and skills
Salary and benefits:
A brilliant salary package for the right person
At least 3 clear days and evenings off per week including Sunday when we are closed
Staff discounts on restaurant food and drink
Bonus scheme
The Circus Restaurant is owned and run by Ali Golden and a small, but highly trained and effective staff team. During the past ten years we have built the restaurant up to become one of the best, most prestigious and busiest independent restaurants in the South West of England
