Martha Bright
General Manager at River Cottage Kitchen, Bristol
Although I’ve always stuck to hospitality, I have definitely had a varied career before I started with River Cottage. From a 14 seat fine dining restaurant, doing everything from scrubbing dishes to welcoming guests to a 21 room luxury Inn, in the heart of Dartmoor countryside. Then civilisation beckoned & a Bristol based seafood restaurant, The Spiny Lobster, took me on as a trainee assistant manager. Working for local celebrity Mitch Tonks taught me everything I needed to know about fish - what to catch, where to catch it and how choosing sustainable and MSC certified fish really does make a difference. Something Hugh is very passionate about & rightly so!
One of the most refreshing and enjoyable things about working for River Cottage is seeing how a business actually follows through on their statements & ethos. Every decision that we make is based on our house rules - Sustainable, Local, Ethical, Wild. Even our bin collections - the food waste bin lorry is powered by fuel made from food waste. Being on first name terms with all of our suppliers brings a sense of personality to the products that we sell, inspiring all the team to be involved and share the passion that we have for making the right choices.
As well as all of this, the opportunities available are fantastic (Sweet pastries course at HQ anyone?!), with progression and staff welfare at the heart of the business. I’d genuinely recommend a career with River Cottage to everyone.
We are always on the look out for a variety of people at River Cottage
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