An Interview with Bethany Morgan-Jones, Chef and Operations Coordinator at Tredwells


Tell us a bit about your employment journey so far

I graduated from University with a degree in physics and went to work as a business consultant for an IT company. I soon realised that this was not the career path I wanted to follow, so packed up and moved to Australia. Whilst I was there, I managed a New Orleans style food truck in Melbourne, which I drove around the city and took to festivals. I returned to the UK inspired to carry on working in the food industry. After a couple of months of working in a vegetarian restaurant, I was ready for the next challenge and contacted Marcus Wareing Restaurants to see if they had a role for me. I began as a commis chef at Tredwells in 2015. In 2016 I took on an operational role, coordinating the events and reservations. In 2017, I moved into the marketing team and gained experience in a completely different aspect of the company. Now I split my time between the kitchen and operations.


What are some of your favourite elements of the job?

I like the variety of the job, every day is different. There is always something new to learn and someone new to meet. My favourite part has to be when the chefs create new dishes, especially when it is something that I haven’t seen before.


What has been a major highlight for you, working at Tredwells?

Organising the special events that we do, from the front of house and also the kitchen. I love the buzz of being involved in Chantelle’s supper clubs. I really enjoyed being a key part in the Taste of London festivals and organising Marcus’ book signing tasting event.


Do you have a favourite dish on the menu and if so, what and what makes it special?

We have just updated the menu and there some amazing dishes to choose from. I really want to try the charred salmon with spiralised turnip, steamed and torched turnip and cime da rappa. Ask me tomorrow, and it will be something different!


What advice would you give to young chefs trying to break into the industry?

Have confidence and don’t be afraid to ask for what you want. Make a plan and be determined to make it happen.

Planted Supper Clubs
Beth has been integral to the success of Tredwells Sold-Out Planted Supper Clubs

If you are interested in working at Marcus Wareing Restaurants, contact us on
Tredwells are currently recruiting for a Sous Chef, for more information, click here.