RESTAURATEURS CHRIS CORBIN and Jeremy King, the celebrated pair behind some of London's most iconic dining rooms — the Wolseley and the Delaunay among them, as well the Beaumont, Mayfair's newest five-star and their first hotel — run a tight ship. “Neither Chris nor myself will allow shouty kitchens,” says King, whose first restaurant group with Corbin included the Ivy, Le Caprice and J Sheekey. Referring to his 871-strong team, he adds: “One of the things that spurred me on in looking after staff is becoming a parent, because every single one of these people is somebody's daughter or somebody's son.” With further expansion planned, opportunities for development and promotion are implicit for ambitious Corbin & King staff. Kate Fowler, assistant restaurant manager at Brasserie Zédel, off Piccadilly Circus, started in April last year as floor manager and was promoted after six months. Her career aspirations were investigated “from day one,” she says, and “they still endeavour to find out what your career path is”. For chefs, a job in a Corbin & King kitchen is a passport to success, according to Malachi O'Gallagher, head chef at the Delaunay. “You do a couple of years working for Chris and Jeremy and you'll walk into any job.” His sous chefs learn management skills such as profit-and-loss statements and costings. “So after a couple of years they're perfectly capable of running any kitchen. The company's famous for it in the industry.” Staff give Corbin & King's training its top-ranked score of 73% positive, ranked 23rd on our list, saying it is greatly beneficial. Jobs here are considered good for personal growth (81%) and the experience staff get is valuable for their future (82%). King describes himself and Corbin as restaurateurs, rather the restaurant owners, because they roll up their sleeves and muck in. Employees are introduced to their hands-on leadership at inductions, which are attended by one or other of them. King says. “It's really important. It hopefully sets out our stall that we are approachable.” For Fowler, seeing the company's leaders regularly is a boost. “Having people like Chris and Jeremy on the site all the time and there to advise and guide you is incredibly reassuring,” she says. Fowler is not alone in being inspired by her bosses: this measure scores 79% in our survey, ranked 24th. Benefits include a 30% employee discount at Corbin & King venues, free staff meals and drinks, and shoes for chefs. Everyone gets a book on their birthday. Supplier trips are the pick of the perks, however. Fowler visited crème de cassis maker Briottet in Dijon as a thank-you for excellent work. She stopped in Paris as part of her three-day trip, visited the Briottet distillery, where she “tried every single one of their liqueurs”, and was given four bottles to take home. Employees feel proud to work at Corbin & King (83%, a top-50 result), whose company name changed from Rex Restaurants in January last year after a vote by senior managers. “We all chose Corbin & King, it was where we wanted to be,” says O'Gallagher. www.corbinandking.com
