Last week, a motley gang of Dishoom-wallas found themselves at a glitzy awards do in Battersea, feeling a bit like Peter Sellers at The Party with our slightly-too-tight tuxedos, five’o’clock shadows and squeaky shoes.
The reason we were there was to find out where we had placed in the Times Top 100 Best Companies 2017.
And we were completely bowled over to make our way into the list (for the very first time!) at number 36 – making us the 36th best employer in the whole of the UK, and the second-highest new entry in hospitality. (Many claps, cheers and a misty-eyed toast ensued.)
This achievement both delights and humbles us. It’s a badge of honour and a massive, huge – perhaps the biggest ever – source of pride for every single one of us at Dishoom (along with feeding millions of kids every year).
It’s a testament to the hard work of our team, whose big hearts and first-class skills and talents make Dishoom the special, if slightly barmy place it is. There’s no better bunch of people anywhere. Thank you – to each and every one of you.
We’ve been working harder than ever on building our culture – what it means to be part of Dishoom – and figuring out how we can best look after the 600-odd people who are in our care. And while we’re by no means perfect, we are determined that Dishoom should be an absolutely awesome place to work. A place where the jobs are fun, rewarding and stable. Where careers can take you far. Where we have the best training, the best pay, the best benefits. Where opportunities to grow and progress are absolutely there for the taking. A place where smart, big-hearted, motivated people can truly flourish.
This will be a major focus for us all this year, and every year that follows. So – delighted as we are to have made it into the list – we’re really only getting started.
If you want to know what our team think about working here, watch this clip:
If all this sounds like something you could get on board with, check out our Careers site to find out more.
I love to truly understand and appreciate the origins of a dish, and learn how communities have adapted a recipe over time to make that dish unique to them.
We have arrived at a very sad, but inevitable and clear choice. As of now, all Dishooms are now closed to diners.
These past months have brought strangeness and uncertainty for so many of us. Since we shut the doors of our restaurants in March, we haven’t felt like ourselves at all. The very point of Dishoom is to welcome you through our doors and to serve you the most delicious food and drink we can summon up in the warmest possible way.
These are the last few days, the dregs of 2019. It’s my habit to sit here in the Permit Room at this time. I am the be-stubbled and dishevelled regular, cherishing his precious drink at the end of the bar. Weary, I sit here pondering the year, attempting to figure out what it was trying to teach me. What wisdom can I glean from it?