Front of house staff

Help us run our organic farm hotel


Helen Browning’s Royal Oak is a very busy Good Food Guide and Caskmark listed pub.

Situated on our beautiful organic farm in Bishopstone, Wiltshire – 5 miles from Swindon, 10 miles Marlborough, 25 miles Oxford, 60 miles London.

Two years ago we opened our 12 new luxurious bedrooms and expanded our kitchen and dining space. We are looking to recruit front of house staff and a junior sous chef. Must be flexible towards other sensible work also, if asked.

Own transport essential, however, if not living in. We pay well, and tips can be extraordinary.

We are thrilled to be employers of anyone from anywhere in the EU. If outside the EU we need to know it’s legal for you to work here for at least a minimum of 6 months.

Current vacancies:

Senior Front of House Team Member (full time position)
Full/part time front of house staff
Junior sous chef

How to apply:

Please send a CV and covering letter detailing why you think you are suitable for the role to:


Chop House news 😊

• From 7th May we are opening at 5pm again. Last food order at 8.45pm.

• Burger Buddies!! 2 burgers for £20 and ½ price onion rings between the hour of 5 and 6pm (last food order at 5.45pm) tables must be vacated by 6.30pm.

See more...

British Organic Charcuterie

Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...

One ice cream and one loaf at a time

Our HB businesses tend to move at a steady pace — like farming generally — and new developments can often take us by surprise...

Helen Browning's Organic
Helen Browning's Organic6 hours ago
This is well worth a share. A very informative & engaging video about one of our most remarkable & precious resources ... SOIL!
Helen Browning's Organic
The Guardian
Soil is pretty remarkable stuff. It provides 95% of our food, helps regulate the Earth’s atmosphere and is a bigger carbon sink than all the world's forests combined. In fact, it basically enables all life on this planet to exist. So why do we treat it like dirt? The Guardian journalist Josh Toussaint-Strauss finds out how we are destroying it, but also discovers some of the progress made in the race to protect the Earth’s soils

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