Sous Chef Opportunity for Bar Dining
An opportunity to join our friendly and creative Kitchen Brigade and work with great views and vibes.
All posts by Mel Louth
Organised and Friendly Administration Assistant
Making people smile your thing? Do you love working in an ever-changing and fast paced environment? We are looking for a team member to work part-time in our admin team to deliver amazing customer service via phone, email and social media
Administration Extraordinaire
Love a fast faced and never-two-days-the-same kind of role? We are looking for someone that will be responsible for the delivery of excellent customer service via phone, email and social media for our customers
Fabulous and knowledgeable Bar and Wait staff wanted
Cupitt’s Estate is looking for fabulous and knowledgeable Bar and Wait staff to join our faced paced business Successful applicants will have: >Experience in high-end casual dining environments >Strong food and beverage knowledge and a desire to continue to learn more about products
Cupitt’s Lawn Dining and Take Away Menu
Sat and Sun 12
Tom’s Mulled Wine Recipe
As the temperature drops, the desire to get cosy is on the rise
Rose Geranium Cocktail Recipe
Our Rose Geranium is thriving in the Kitchen Garden so we decided to make a syrup with the floral scented leaves and knock up a delicious Garden To Glass Cocktail
Blue Cheese Pasta Sauce
Ingredients 25g Butter 1 tbsp Plain Flour 150ml Milk 50g Flor Azul – chopped or crumbled 1/2 cup of cooked mushrooms – sliced 1 cup of baby spinach italian parsley and crispy prosciutto to garnish cooked pasta of your sauce (just cooked) Method Step 1: Melt the butter in a pan over a medium heat, then […]
Mother’s Day Competition
Do you know a local mum that really needs an extra bit of love and care this year? It’s been a tough time for so many in our community and we’d love to make Mother’s Day a little brighter for a mother in our community that you think really needs it
Soufflé Recipe
Rosie Cupitt, Head Cheesemaker, was inspired by a Gruyere Souffle she saw in Gourmet Traveller (they originally modelled it on a Stephanie Alexander recipe) and decided to try it out with her Vueve
