Alison Golden
Chef and Owner of The Circus Restaurant

Ali started her career at The Financial Times in London but then 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. 

Tom Bally
Chef

Tom is a local lad who has worked in most of the best restaurants in the area. Climbing the ladder by way of The Royal Crescent, Ston Easton Park and Homewood Park and ending up as head chef at Hunstrete House and The (late, lamented) Moody Goose. He is a passionate clay pigeon shooter and a secret craft ale boffin who brews his own "Bally Ale" in his spare time. He is married to the brilliant Hayley and they, also, have recently had a little girl who may curtail their love of travel, Glastonbury and dining out. His death row meal would be Fruits de Mer at Kol restaurant in Iceland.
Ash Saman
​Chef
Ash started his career in Germany and has since used his skills to travel around the world, picking up new talents in each kitchen he's worked in. He joined us from Casamia in Bristol, another fantastic independent restaurant of the South West. 
Dan Maudsley
Chef

Dan is kept busy by brewing his own beer and spending time with his wife and two children. He enjoys cooking all kinds of foods but has recently become increasingly interested in cooking and eating vegan foods. He believes vegan dishes can be just as interesting and delicious those containing meat and that there are health benefits to not eating quite as much meat and dairy.

Tony Casey
Chef
Tony has catering and cooking in his blood. Much of his childhood was spent helping out in the kitchen of his parents pub. He went on to work in many highly regarded kitchens and is a very talented young chef. He loves to cook even on his days off and has in the past done several pop up restaurants at the Green Bird Cafe where he gets a chance to really experiment and see how people react to his dishes.
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.
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.
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.