Looking for a Hospitality Career or in the Career Planning Process?

Here at BLEND we pride ourselves on spotting only the best in the Hospitality and Catering industry. As well as being a talented chef or manager, you will have the passion and attitude that are needed to take both you and the client to the very top.

Impeccable service, consistently high standards, attention to every last detail and a zest for the contemporary lifestyle are a must!

Developing all stages

Whatever stage you are at in your career, if you share our aspirations and vision we can offer advice, guidance and support.

Like you, we achieve success by our sheer determination to deliver the very best results in a highly competitive environment. In order to understand the needs of your career, we have invested time to get to know the in's and out's of the Industry including job shadowing of positions at all levels. In our in depth interviews with you at one of our three regional centres, we take the time to discover your long-term aims and ambitions, to find out what really makes you tick.

Make the right decision

And we recognise the importance of making the right decision! It's your career and it's important to make a decision that you are happy with so you can grow and develop into the areas that you want...

That way we can work together to deliver the recruitment solution that best suits both you and your future employer!

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Blend is a distinctive difference for the recruitment of the hotel and catering industry. Recruitment with Blend is recruitment of the finest. About us
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Get an insight into the hotel and catering industry and find out more about how Blend Recruitment is positioning as the finest in recruitment. More

Roast appoints new head chef

CatererSearch - 06/02/2012

Roast restaurant in London's Borough Market has appointed Marcus Verberne as its new head chef. New Zealand-born Verberne joins Roast after a decade of working with Mark Hix, most recently at his restaurant at the Albermarle at Brown's Hotel, where he was executive chef...

Dabbous gets perfect marks from Evening Standard and Time Out

CatererSearch - 06/02/2012

Dabbous, the first restaurant from former Texture head chef Ollie Dabbous, has wowed the London food critics, with both the Evening Standard and Time Out scoring it a perfect five. Located in Fitzrovia, Dabbous is a joint venture between the chef and mixologist Oskar Kinberg.

Finance director moves to Malmaison and Hotel du Vin from De Vere

CatererSearch - 06/02/2012

Paul Roberts has been appointed finance director of boutique hotel brands Malmaison and Hotel du Vin. Roberts, 42, who takes up the role in March, joins the two groups from De Vere Hotels where he was finance director of 11 hotels including Cameron House on Loch Lomond and the Grand at Brighton.

Popolo Leisure buys remaining parts of Principle Leisure (North East)

CatererSearch - 06/02/2012

Popolo Leisure has bought the remaining parts of Principle Leisure (North East), which was previously part of Washington-based Principle Leisure Group, which which went into administration last year. The deal includes five bars and restaurants...