Our people are the most important element in everything we do. Without a good team, we are average at best, therefore, we spend much of our time recruiting, training, coaching, reviewing, motivating and thanking good individuals within our business. We have a responsibility to deliver a positive, productive environment for those to learn and progress within, and we do this in our quest to have the best people in the business.
We grow when we have good people who want the next challenge, rather than needing to grow to satisfy shareholders or bragging rights! We try to recruit and promote from within because we like loyalty and to see our people do well.
We have strong values on how we should interact and look after each other. Some really simple thoughts created by our team, but a critical common thread between all of us to guide us in creating a great team.
In essence we run a real business that is constantly on the look out for great people. If you fit in nicely and build trust with us, we will in return, provide good development and support and match you appetite, personality and enthusiasm with opportunities to progress – it’s really that simple!
Good Luck!
Download Career Opportunities 20th February 2012
Click here to go to the online application form
The Morning Advertiser, a leading trade publication, has recently awarded the Pigs this prestigious title for it’s impressive approach to catering for Families. The Pigs offers an indoor and imaginative outdoor play area, a regular programme of children’s cookery courses and a really interesting and healthy ‘piglet’s menu.
There are currently 19 members of the team studying for their National Vocational Qualifications the categories include Food and Beverage Service, Professional Cookery, and Reception.
Team members complete work based projects by gathering evidence for their portfolios over a period of six months, these qualifications improve opportunities for individuals within the business and also adds value to their cvs.
Chefs from each business attended an event hosted by Adam Chapman Chef landlord of the King’s Head and Richard Hughes proprietor of the Lavender House Brundall, the idea being to develop our knowledge of local fresh meat, to enhance recipes and deliver great dishes for the new seasonal menu.
Champions, Luke Abendroth and Orest Musial, arranged and delivered this session covering the history and development of these two fantastic beverages, the session included amazing facts, how to make the perfect cappuccino, exotic tea tasting and the importance of maintaining expensive equipment!
During January, a team from The Kings Head took time out after a very busy New Year to visit Woodfordes near Norwich and the Adnams Brewery at Southwold.
Besides being a great day out the team have decided to redesign part of the seating area in the main bar and introduce a number of new ales!
With the introduction of ‘Training Champions’ and their ‘Buddies’ at Byfords, The Pigs, The Kings Head and The Assembly House Norwich, everyone has the opportunity to improve their knowledge and develop new skills in all areas of Hospitality. ‘Buddies’, who have been chosen for their experience and passion, design and deliver inspirational training sessions to team members.
Fourteen ‘heroic’members of Byfords Store in Holt took to the North Sea from Sheringham beach, in December, to raise money!
Pat Abendroth organised the event said ‘It was a great turn out, the air temperature was 5.C with a strong easterly wind but we all thoroughly enjoyed ourselves and raised over £500 for Parkinsons Charity.”
Well done guys!
Tim, Chef landlord at The Pigs spoke to over 100 delegates about his passion for fresh produce ‘the bartering system’, mid week market menus and his ‘Kids Cookery Classes’.
Tim said, “I felt a little nervous speaking to so many successful Landlords but I had a great day and met Ruth Watson (TV’s The Hotel Inspector) who promised me she would visit the Pigs!”
The ‘tasting committee’ comprising of team members from The Pigs, Byfords and the King’s Head, selected some great value wines for the winter lists
Richard Hughes Chef Proprietor of the Lavender House Brundall and Tim Abbott Chef landlord of The Pigs hosted a really practical and inspiring session.
It was an opportunity for everyone to meet and learn some of the most important aspects of operating a successful Kitchen, including how to cost dishes, reduce wastage and make the most out of fresh ingredients.
If the worst happens, being able to handle a fire extinguisher is an essential skill, 10 ‘Fire Wardens’ representing the Pigs, Byfords and The Kings Head attended this practical training session, which included using different types of extinguishers to put out fires safely.
James, Apprentice Chef at The Pigs, Rosie, Front of House Supervisor at Byfords and Conor Apprentice Chef at The Assembly House manned the stand and received over 50 applications from Hotel School students seeking opportunities within the businesses.
After the session, the team received a tour of the kitchens and restaurants and met with other Managers from local Hotels including Dunston Hall, Holiday Inn and The Blakeney.
Richard Hughes, a Director of the Pigs and Chef Proprietor of the Lavender House in Brundall, near Norwich, hosted a three day seminar for entrepreneurs who dream of opening and operating their own restaurant. A whole range of topics included: where and how to buy your restaurant, financing, creating menus for customers, cookery demonstrations and how to manage your bar.
Pictured left to right: Wendy Cundy, Sharon Burbidge Richard Hughes and Philip Dingle outside the Lavender House in Brundall.
The Customer Journey
We are currently hosting sessions within each business to discuss the importance of providing great service and how we can all create moments for customers to make each visit really special.
Life Saving Skills!
Managers and Supervisors from Byfords, The Kings Head, The Pigs and the Assembly House all took part in a one day Emergency First Aid seminar. Kirsty Chapman said, ‘It was a really good day. Not only do I feel more confident in dealing with cuts and falls, but knowing how to resuscitate someone and potentially save their life is a bit special’.
