Launching Early 2015 in South West London THE TOMMY TUCKER is the second venture from the team behind critically acclaimed neighbourhood restaurant Claude’s Kitchen (named 4th in London’s top restaurant openings 2013 by Evening Standard) and award-winning Champagne Bar, Amuse Bouche.
The Tommy Tucker is a contemporary take on a pub and ultimately aims to be the place founders Claude Compton, Jim Morris and George McCabe would choose to call their local. Award-winning chef Claude has developed a menu that reflects the clever, conscientious and deliciously colourful dishes he is renowned for. Perfectly bridging flavoursome street food pizazz with the quality and elegance of Claude’s Michelin kitchen experience.
The 80 cover site offers lunch & dinner, and alongside the delicious cuisine, a carefully selected and adventurous wine, beer and spirits list including home-infused gins and bourbons. To encourage customers to explore different wine, the pub boasts an environmentally controlled cellar named the ‘Tuck Box’, where local aficionados can store and sell their own wine finds for a flat nominal mark up on the price, or choose to drink it at corkage.
‘Tommy Tucker’ is cockney rhyming slang for ‘supper’ and as the name suggests, the wholesome high-jinks Claude and Jim’s teams have become popular for, are in force. As tradition, the boys have employed friends from University and London to head up the front-of-house team. Interior details include a stand-out zinc surround-bar as a focal point of the space, where customers can comfortably drink or eat from the bar menu.
Claude Compton is the critically acclaimed and award winning chef, founder of Green Goat Food street food (awarded top 3 street food in London), and co-founder and Exec Chef of Claude’s Kitchen & Amuse Bouche. Combining his Michelin-starred kitchen experience, with his years spent surfing with Cornish fishermen and skiing in the French Alps, Claude’s signature clever, conscientious and colourful dishes are proving ever more popular. For more info see: claudecompton.com
As the Head Chef you should oversee all elements of the kitchen from staffing to quality control, health and safety to stock management. Staff education and development is key to continuing and improving upon the success of The Tommy Tucker.
We, as a group, aim allow individuals to flourish within their roles. We do this by encouraging creative growth and friendly, energetic 'example' leading.
The Ideal Candidate would:
- Have experience as a Head Chef.
- Excited about immersing within a great team.
- Enjoy the fast paced environment and all it brings.
- Have a solid understanding of our style, be classically trained yet have a new and fresh approach to our small plates and to be able to create dished to reflect our style with the support of Claude.
- Be a great leader & communicator.
- Maintain the fun & up-beat working environment.