Working at Noble Rot
Would you like to both learn about and taste some of the best wines in the world?
Would you like to work in restaurants that boast menus full of the finest British produce that change daily? Would you like to take part in a world-class training programme?
If the answers are yes, read on.
We employ ambitious people on a permanent, full-time basis and take pleasure in helping to nurture the next generation of passionate hospitality professionals. We have a strong culture of promoting from within: almost all senior positions are occupied by people who started in junior roles.
BACK OF HOUSE POSITIONS
We hire chefs at different levels across our kitchen teams and have frequently developed chefs de partie into senior sous chefs. Daily-changing menus mean constant opportunities to learn and contribute. A love of simple classical European cooking is crucial.
Noble Rot's kitchen team benefit from the guidance of our consultant chef, Stephen Harris, and the secondment opportunities he offers in his world-renowned restaurant, The Sportsman.
An interest in wine alongside a passion for food is encouraged and you will always receive the latest issue of Noble Rot magazine as soon as it is published. You will be able to taste wine daily and many chefs take advantage of the opportunity to take WSET training alongside trainee sommeliers.
FRONT OF HOUSE POSITIONS
We aim to bring people into our front of house team at the trainee sommelier level, including those with in-depth experience of wine and hospitality. It's a great starting point, as it gives you time to learn our way of working. There's no limit to how quickly you can progress to fully-fledged sommelier. We don't hire front of house managers and senior wine team members externally: all have been promoted from sommelier roles, meaning there are frequent opportunities for growth & development.
Trainee Sommelier (Bartender)
This is where most sommeliers start at Noble Rot. The bartender is responsible for organising and dispensing wines from our daily-changing, 60-bin, 'by the glass' menu and is constantly tasting and learning about the producers on our list. You should be passionate about expanding your knowledge and using it to provide warm hospitality.
We are looking for candidates who show the potential to develop quickly. You will be excited by the producers featured both in Noble Rot magazine and on our lists and have an ability to discuss what makes them special.
Sommelier:
To be a candidate for a sommelier position, you will have a deep understanding of the producers featured both in Noble Rot magazine and on our lists. You will ideally have spent a few years working at a high-profile restaurant as a waiter or sommelier and have a desire to keep learning and provide great hospitality.
Sommeliers join a team of enthusiastic wine lovers, working a section in the bar/restaurant to provide the highest standards of table service while selling from our constantly changing list. Off the floor, you will assist with the organisation and administration of the wine programme.
Food and Wine Runner:
If you are at the start of your hospitality career, starting as a food and wine runner might be suitable for you. It's a great way to get into our team, take full advantage of our wine-training programme and learn about our approach to service and wine.
You will learn what it is you need to grow into a trainee sommelier, we frequently develop food and wine runners into sommeliers & managers.
Noble Rot now has three restaurants in London where we celebrate the very best food and wine. Many of our senior staff come from as far away as Australia and California, attracted by our clear sense of purpose.
In addition to daily in-house training, Noble Rot offers a range of other career-development opportunities. For example:
- We host regular talks and tastings from winemakers around the world. We've recently welcomed Burlotto, Frank Cornelissen, Egly-Ouriet, Gravner, Lamendier-Bernier, Belargus and Willy Pérez.
- Dan Keeling, co-founder and editor, gives a pre-publication talk about each issue of Noble Rot magazine, which comes out three times a year, to discuss the contents. For issue 37, Dan led the team through the stories and themes, then we tasted six different Jura Ploussards that were featured including Overnoy and Tissot.
- Mark Andrew, co-founder and Master of Wine, runs a fine-wine training programme in a lecture theatre off Lamb's Conduit Street. In a recent session, 'Battle for the Soul of Barolo', we tasted four different 1998 Barolos including Rinaldi 'Brunate' and Bartolo Mascarello.
- We are an accredited Wine & Spirit Education Trust provider, teaching up to level 3 in-house and sponsoring sommeliers though WSET diplomas (20 have enrolled this year), Master of Wine qualifications and other professional accreditations.
- We arrange overseas visits for our staff. Last year we took our head chefs to Piedmont to learn the art of making pasta and serving white truffles, and our sommeliers to Bordeaux to visit Châteaux including Cheval Blanc, Latour and Yquem.
- We arrange regular visits to English vineyards to get first-hand growing and harvesting experience, together with similar visits to our food suppliers.
- Noble Rot has been recognised in CODE's Happiest Place to Work 2024 and The Sunday Times UK Best Places to Work 2025.
All staff receive
We're interested in hearing from passionate people whose work ambitions align with those of Noble Rot. If you don't see a vacancy below but would like to discuss career opportunities, please email people@noblerot.co.uk with your CV and an introduction.
Reserve a table
Make a reservation online for our restaurants in Lamb's Conduit, Soho or Mayfair locations.