Greggs

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https://www.greggs.co.uk

Greggs Corporate

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It’s really important to us that you feel valued and appreciated at work and that you are happy!

Our values are very important to us, they describe how we want everyone to treat each other and behave every day at work.

Our values are simple.

Try as best as you can to be enthusiastic and supportive in all that you do; be open, honest and appreciative, and treat everyone with fairness consideration and respect.

Gregg's Table at The Bermondsey Square Hotel - review | London ...

John Torode and Gregg Wallace have been the judges since 2005 and we're currently up to episode 10 in Series 8, which went out last night.

Now Wallace has revamped the brasserie (previously Alfie's Kitchen) at the Bermondsey Square Hotel at the top of Bermondsey Street, where this ever more fashionable thoroughfare runs out of chic.

Gregg the Egg was actually there himself too, glad-handing, until it became apparent that the kitchen wasn't coping at all, at which point he became less visible.

Fish fingers, chips and mushy peas (£12.50), a dish that should not stretch any takeaway, was hopeless, though.

The chips were pallid and flaccid, the mushy peas dry and bitter, the home-made fish fingers, perhaps containing pollock, had been coated in a discouragingly thick and dark crumby crust.

How Greggs conquered Britain: 'Nobody can quite believe how well ...

As Greggs grew, it brought its disparate shops together under a single brand – ditching suffixes such as “of Gosforth” and “the baker”, but retaining its honest image.

Listening to Whiteside’s breezy patter, it is tempting to see Greggs as a microcosm of battles being fought across the country: between green juice and meat pies; global conglomerates and family businesses; London and the north.

Greggs’ northern identity is intact: at the Gosforth branch, the menu asks if you want to take your food away or “sit in”.

Whiteside says central London is the only place where Greggs has a limited presence: rents are simply too high.

While the fondness towards the company from staff and customers alike seems to be unforced and universal, there’s no doubt Greggs is helped by a well-greased PR machine, too.

Jihwaja, London: restaurant review | Jay Rayner | Life and style ...

I was thinking about this after staggering out of Jihwaja, a hilariously brilliant new Korean place in London’s Vauxhall, having had my senses assaulted by platters of their fried chicken, the colour of a British expat’s Spanish tan.

The point is that if you step back a short distance from that Korean fried chicken, which is about as cool a food item as you could hope to find in these, the early days of 2017, it really is utter filth.

Here, a Korean fried chicken habit is proof that your whole damn fist is bang on the pulse.

But because the Korean fried chicken is from 5,500 miles away it’s a different kind of filth.

The plasma screens sparkle and the glossy eyed K-pop boys sing on, but I only have ears for this shameless chicken; this brazen expression of a country with a complete and utter obsession with the business of now.