We don’t automatically undertake a DBS for every candidate that registers with us as sometimes candidates may find their own jobs and only stay on our books for a short while. However if a client employs someone who we introduce and who does not have a current DBS but is required to have one for the position, then we are happy to do this for you.

We are able to supply staff across the whole of the UK, including Scotland and Ireland. We also cover International positions.

No, we provide a free service for candidates who are looking for work and we only invoice clients if they employ a candidate who we have introduced to them.

Unfortunately we do not provide staff for short term assignments, however we do accept some contracts for a minimum of three months upwards.

We absolutely love hearing from candidates with good, relevant experience in private households. Unfortunately without previous experience it is unlikely we will be able to help you but we are always happy to advise. Chauffeurs must have previous experience of working as a private chauffeur and not purely in chauffeur hire services or taxi driving.

A vacancy could be filled within a matter of days or it could take longer. The timescale depends on which candidates are registered at the time of you giving us your vacancy, and whether they match your requirements. Out team will never just send a CV for the sake of it or to ‘make up the numbers’.

We are happy to organise short trials wherever possible, however you need to bear in mind that it might not always be possible if a candidate is in a full time job. In order to address the fact that very occasionally things may not always go to plan, we offer a rebate/replacement period for your peace of mind.

Completing cookery school generally has little influence on how competent is a chef. Although a formal qualification can be an advantage, as most chefs will confirm, their real skills and capabilities were learned in working kitchens. A passion for food along with the desire to continually learn new techniques, ingredients and cuisines are key requirements. Simply having formal qualifications is not necessarily a guarantee that a chef has this yearning to expand and build on his/her underlying skills. A good chef will have taken advantage of as many varied experiences as possible and proactively seek a deeper understanding and working knowledge of all aspects of cookery.