Butcher · charcutier · counter

We are looking for someone with a real feel for food. Background matters less than that feel: an experienced cook who has worked at a certain level and wants to change direction is as welcome as a butcher or charcutier. What counts is being used to delivering quality.

We work with whole animals, from farms we know: boning out, ageing, making charcuterie, and explaining at the counter what is in the case.

Permanent contract from day one, Wednesday to Sunday, sector pay scale. Tell us briefly who you are and what brought you here; we answer personally.