A village pub, which has been closed since August 2015, is reopening its doors with a novel way of finding new staff.
The Carden Arms, in Tilston, is about to undergo refurbishment and owners are planning a pop-up kitchen in a bid to find a talented chef and a front-of-house expert.
Diners will then be given the chance to vote on which they prefer best.
Three chefs and FOH staff will be chosen to showcase their talents for a limited time only in the pop-up kitchen for set times, Thursday to Sunday, over a three-month duration from Thursday June 23 to Sunday August 14.
Each chef will run the pop-up for a 10-day period and at the end of the three-months the most popular chef will get the job.
The same will apply to the front of house person and three slots will be available during the same time frame.
Owner Didy Morgan said: "We are really excited to be launching the pop-up kitchen, which we hope will give diners a ‘secret supper club’ experience.
"We want to offer local people the chance to be part of the reinvention of our village pub. Giving them the power to vote on which chef they want to run their local pub is perfect.
"Employing the right chef is absolutely paramount and we want to provide a menu which is seasonal and local with imagination, without being too fussy or prohibitively expensive.
"Complementing the dining experience we will also be providing a choice in potential liquid refreshments in the order of guest beers, worldwide wines, soft beverages, teas and coffee. This is where the expertise and personality of someone front of house can really shine. We feel it is imperative to get the detail right.
"The win for the chef/front of house person is an opportunity to be part of something fresh, new and very different. In a humble way - we are very ambitious!"
Diners will be able to reserve tables during the event with sittings at fixed times. At the end of each sitting they will be required to rate the quality and deliciousness of their dining experience.
Didy added: "During the pop-up experience diners will benefit from the extra incentive of fixed/reduced prices; this will not affect the quality of food or the ingredients used. Using locally sourced produce will be key for us."
"We will provide chefs with a sous chef (if they don’t want to bring their own) and additional staff during their two-week period, along with all ingredients required and accommodation if needed."
To apply email firstname.lastname@example.org.