Our Kitchens

woman cooking food in a pan with a flame in a Young's kitchen

Our Kitchens

Our strategy is to deliver freshly prepared, individual, premium, seasonal pub food, dictated by the British seasons, and influenced by customer trends, whilst serving our iconic classics and quintessential Sunday Roast. Our talented chefs have the freedom and flexibility to craft and create their own individual offers in line with our strategy. Our menus and its dishes are dictated by the best in class, British seasonal ingredients that are available to purchase now, we believe seasonal eating is not only healthier, better for the environment and better value but most importantly tastes better. If you want to work in an environment where your ideas are respected and the provenance and quality of your ingredients are of paramount importance, then a career with Youngs is ideal for you.

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sausage, mashed potatoes and gravy in a bowl

Natalie Coleman plating meals alongside other chefs in the kitchen

Seasonal inspiration

Inspiring our brigade of chefs is of the utmost importance to us. A yearly calendar within our community of kitchens includes our quarterly chef forums held within our training & Development kitchen. Here, the best of British seasonal produce is shared with our teams and we learn about its provenance; the farmer/grower/producer, and its finest quality points that are wrapped up with sharing inspiration amongst ourselves for recipe creation. Our forums allow us to communicate on business changes to share with our teams, particular areas of focus, share ideas, and the opportunity to just catch up over a coffee.

You’ll have the opportunity to visit some of our farms or producers over the course of a year, these inspirational days support our understanding of our food strategy and the reasons why we do what we do. If that’s visiting Brixham market and the local fisherman to showcase our day boat caught fish or foraging on the Norfolk broads for wild mushrooms, herbs and how these native & underutilised ingredients can add value and a point of difference to some dishes on your menus.

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Young's kitchen staff members holding plates and trays of food in front of them

Chef Development

Developing our people is at the heart of everything we do. Our chef career pathway provides a framework with progression at the forefront, working your way from a Kitchen Porter to a Head Chef or even an Executive Chef is a reality we support coming true. Our people development chef provides plenty of opportunities to hone your skills as a chef with monthly reoccurring masterclasses that focus on the traditional skill sets of a chef, from butchering saddles of venison, plucking and preparing a partridge, fermenting starters for sourdoughs or learning about mother sauces, we have it all.

This could also be wrapped up by applying for one of our apprenticeship schemes within a level 2 professional cookery for a commis chef job role or a level 3 senior production chef. In recent years our internal succession has been driven by our fast-track development programme, hungry for the next role? This 6-month programme supports your individual development to be able to progress through the kitchen ranks, all the way to head chef. If you’re looking for one-off development days or an enhanced & structured development training programme, we have it all covered for you.

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