The Falcon Hotel, a beautifully refurbished 17th Century coaching inn, is seeking an ambitious Chef Operator / Head Chef Partner to take on the food offering as a concession from April / May 2026.
This is a rare opportunity for a chef to put their name above the door and operate their own food business within a proven hospitality setting, without the usual risk, cost, or capital outlay associated with opening a standalone restaurant.
The Falcon is a charming hotel offering 21 bedrooms, set in the heart of one of Shropshire's most attractive and affluent market towns. The hotel benefits from a strong local following, established overnight trade, and a reputation for quality following a comprehensive refurbishment.
The Space
* Restaurant: seating for approximately 90 covers
* Bar area: seating for around 30 covers
* Outside terrace: accommodating up to 60 covers
The kitchen is fully fitted and operational, allowing an incoming chef to focus immediately on concept, quality, and growth.
The Opportunity
This is not a conventional Head Chef role. It is a chef-led business venture with genuine autonomy.
The current food operation is delivering circa £7,500 per week, despite running on limited operating hours, highlighting the significant headroom available for the right operator to expand trading days, services, and offer.
Utility overheads are capped at £300 per week initially, providing cost certainty and reducing early-stage financial pressure while the business is developed and scaled.
The owners see this as an ideal home for a grill, steakhouse, chophouse, or modern British concept, an offer that Bridgnorth currently lacks and one that naturally complements the Falcons positioning.
Who This Suits
This opportunity would suit a Head Chef, Senior Sous Chef, Chef Proprietor, or Chef Operator ready to take the next step, with:
* A clear food identity and confidence in their concept
* Strong commercial awareness and understanding of margins
* The ambition to take ownership both creatively and operationally
* Proven leadership and the ability to build a destination-led offering
* A long-term mindset and desire to build a recognised local brand
In Return
* A genuine chef operator partnership
* Built-in hotel guest trade from day one
* A high-quality setting and professional infrastructure
* Capped fixed costs in the early stages
* Flexibility around the wider commercial structure
* The opportunity to build a food brand with real scale and longevity
If you're a talented chef ready to move beyond employment and into ownership, with a supportive platform already in place, this could be the opportunity you've been waiting for.
CVs and genuine enquiries welcome.