The Anchor Inn at Seatown is located right on the beach has long been the jewel in the crown of the Jurassic Coast long before the Broadchurch cameras arrived. Two hundred years in fact.
The Anchor Inn is well known locally, regionally and nationally and it is a destination of choice for people up and down the country and even abroad. Once you’ve visited you will return, and that’s not us boasting, it’s just a fact. The setting is simply superb and we think it’s unrivalled, but then we are a little biased we admit.
As you will guess, being by the sea makes us a busy operation. We’re a high class outfit too with continuing ambitions to improve on our award winning menus and further enhance the reputation of our food.
West Dorset is firmly on the map as a foodie heartland. If it’s good enough for Hugh Fearnley, Mark Hix and Mat Follas then you can be sure that the area has got more than a little something going for it.
There is an abundance of simply stunning local produce and artisan suppliers for you to create the very best in contemporary English cuisine that can change with the rhythm of the year. And, don’t forget the sea. There’s tons of fish in Lyme Bay, we get our lobsters and crabs direct from our beach and you can even catch the mackerel yourself!
If you think we’re laying it on a bit thick about what we have here, just take a look at our website – www.theanchorinnseatown.co.uk Honestly, the Inn really is right on the beach so you can always have a swim if the heat’s been on in the kitchen.
How to apply
Just send through your CV tell us why you want to join our team, by clicking "Apply Now"
Without over-egging the pudding (sorry, we couldn’t resist), it is a rare opportunity for a talented Head Chef with the creativity and the vision to be a part of something really very special.
The usual head chef skill set is required as well as the ability to provide high quality food offer to a large volume of customers as we easily hit and exceed 500 covers per day during our peak summer season. it is during our Winter season when you can really go to town when trading levels are more manageable and a more ‘rosette standard’ menu is achievable.
Being so close to the sea, a strong seafood knowledge is essential as well as continuing to offer interesting vegetarian, vegan and allergen friendly menu options.
This role is hard. It’s stressful. Relentless. All consuming. But the rewards and sense of achievement are definitely worth it.
In the words of our out going Head Chef, JP “It has been easily the biggest and most rewarding challenge of my career to date”
I look forward to hearing from you – Paul Wiscombe.