Work at The Seahorse
The Seahorse attracts people who care… about the provenance of what they're cooking, the experience of the people they're serving, and the standard of the place they're part of. It is a small team by design, working in a beautiful corner of the country, in a restaurant that has spent eighteen years earning its reputation. For the right person, there are few better places to build a career in hospitality.
Roles at The Seahorse don’t come up often, and when they do, they’re sought after. If you think you’ve got what it takes and you’re curious about learning and want to work somewhere that values craft, community and a good way of life, we’d love to hear from you.
Great restaurants are built slowly, and rarely by one person. The Seahorse has been shaped over eighteen years by the people who have worked here; some still with us, some long moved on, but all of them part of what the place has become.
Ours is a tight‑knit team who understand the art of excellent hospitality and have a genuine love for what they do. In the kitchen, Head Chef Harry has been with us for over six years - a calm, brilliant presence whose partnership with Ben shapes every service.
On the floor, our team fill the dining room with warmth, intuition and a deep understanding of what makes a guest feel looked after. And behind the scenes, people like Amy, our kitchen porter, are as essential to the evening as anything that leaves the pass.
We’re proud of our team; they’re the reason the room feels the way it does.
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