Working with Us

Across the group we believe welcoming team members into the restaurant is the most important stage of their time with us. We work hard to ensure that our people are trained in the right way, giving them the skills they need to excel in their roles.

We believe in the continual development of all of our staff, challenging them to be better chefs and hospitalitarians; asking them to not only improve themselves but their colleagues and our restaurants, in pursuit of becoming better every day.

The Dining Room at The Clove Club

The Dining Room at The Clove Club

The clove club

Since opening in 2013, the restaurant has established itself as one of the most ambitious, progressive and forward-thinking restaurants in the UK. Recognised with a Michelin Star in 2014 and more recently in the World's 50 Best Restaurants Awards achieving the highest UK listing at No 27 in 2019.

The restaurant serves modern British cuisine in the form of a constantly changing tasting menu created by Executive Chef/Owner Isaac McHale. Led by GM/Owner Daniel Willis, the front of house team practices friendly and attentive service, constantly aspiring to improve the guest experience.

The Conservatory at Luca

The Conservatory at Luca


Luca opened in late 2016 as the sister restaurant to rave reviews and critical acclaim. Serving Italian food made with British and Italian seasonal produce and house-made pasta.

Head Chef Robert Chambers (The Square, The Ledbury, Locanda Locatelli, RAC Club) works alongside Isaac McHale writing one of the most exciting menus in London. The large front of house team led by Owner Johnny Smith delivers our characteristic friendly and attentive service across the restaurant, bar, terrace and the private dining rooms.

The Dining Room at Two Lights

The Dining Room at Two Lights

Two Lights

Serving thoughtful modern-American food Two Lights opened in 2018 in partnership with the Head Chef/Owner Chase Lovecky (Momofuku, Jean-Georges) previously Head Chef at The Clove Club.

Led by Eddie Walton, previously AGM of Luca and Restaurant Manager of The Clove Club, front of house deliver mindful service to great acclaim.

The wine list has a focus on smaller biodynamic producers and the restaurant has become synonymous with the new wave of exciting, modern restaurants in East London.

From the Bar at Luca

From the Bar at Luca


Our drinks programme is headed-up by award-winning Group Beverage Manager Robert Simpson (YBFs, Seedlip NA Cocktail Competition).

Head Sommeliers Oliver Christie at The Clove Club, Stefano d’Andrea at Luca and GM/Wine Buyer Eddie Walton at Two Lights have created bespoke wines lists for each restaurant.

The bar and wine lists at each restaurant align with the ethos of the kitchens using products that reflect our menus enhancing the food and the ambience of the location.

The most rewarding part of my job is watching people develop and grow within the group. Knowing we make a positive impact on people’s lives, giving them the skills and experience they need to work anywhere in the world brings me great joy.
— Daniel Willis, Founder/Owner


Serving delicious food in beautiful dining rooms and offering superb wine lists isn’t all we do; sustainability is a key quality of the experience at our restaurants. We are a proud member of the Sustainable Restaurant Association which is focussed on reducing the 1.6m tonnes of food wasted by UK restaurants every year. Our commitment impacts every area of the restaurants across the three pillars of sourcing, environment and society. 


By focussing on employee welfare we ensure the wellbeing of our teams, giving them the support they need. We actively encourage diversity in our restaurants regardless of age, disability, gender reassignment, marriage and civil partnership, pregnancy and maternity, race, religion and belief, sex and sexual orientation. As a leader in our field we are a member of Hospitality Action, the benevolent organisation for people in the industry who find themselves in crisis. We have also created an open working environment where employees feel comfortable sharing personal issues which may impact their work. 


We have partnered with Blue Marble Training, part of The Shoreditch Trust, a programme for 16 to 25 year olds who are experiencing challenging circumstances in their lives. Individuals who are on the programme are given the opportunity to gain valuable work experience in our restaurants including one-on-one training with the head chefs.