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pEOPLE + CAREERS

We’re a hard-working bunch and we get a kick from doing what we do, whether that’s cooking up super-hits in the kitchen or chatting to locals from behind the bar. We’re growing too, which means plenty of choice and opportunity for the team as our business gets bigger.
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We are always on the hunt for motivated folks to join us. Beyond being passionate about food and drink, we look for those who share our vision. It’s important that those who work with us like being in our places and take pride in their surroundings. For us, it’s the simplest way of ensuring all the little things are done well.
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What’s in it for you

  • Afair share of gratuities
  • 50% discount at our places
  • Uniform – goes without saying
  • Employer pension contributions
  • Christmas off to put your feet up
  • Formal (and informal) training
  • Scope to progress across the group
  • Staff knees up!
View our current vacancies across the group or drop us a line at careers@chickpea.group
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Sunday service ready. Serving food all day. See Sunday service ready.

Serving food all day.

See you soon. X
British Pie Week - Quarr Cross Venison Bourguignon British Pie Week - Quarr Cross Venison Bourguignon Pie. X
Did you know that Fortnum & Mason claim they inven Did you know that Fortnum & Mason claim they invented the Scotch Egg in 1738? Designed to be eaten on the go, we suggest enjoying one at the bar with a pint.

Our current offering is a Pork + Brie Scotch Egg with Plum Ketchup, it’s a beauty. X
Shots from around The King’s 📸 @thoseasiantw Shots from around The King’s

📸 @thoseasiantwins
Only 364 days until Valentine’s Day, why not tre Only 364 days until Valentine’s Day, why not treat your better half to an early present.

Plus it’s unlimited roasties, yorkies and gravy. X
If you’ve visited The King’s over the past few If you’ve visited The King’s over the past few months you may have seen a new face calling the shots, this is our new general manager, Ethan. 

Hospitality is in his blood, following in his mother’s footsteps. He started working in the industry at just 13, as a hotel assistant part time along time school. 

Over his years in the industry Ethan has worked at The Newt, Roth Bar and Da Costa. He took his first management position at 18 years old, The Chapel, and at the time was Soho House’s youngest manager.

His favourite dish on our current menu is Hake with Shellfish Bisque and Grilled Leeks, accompanied by an Aperol Spritz.

Why hospitality?

“ I firmly believe hospitality is more than just serving food and drink,it’s an artform, an experience, a passion and a skill. Built around community and bringing people together for food, drink, a chat and laughs”.

If you’re coming in any time soon, be sure to have a chat with Ethan. X
The maintenance team doing what they do best. Th The maintenance team doing what they do best. 

The skittle alley is now back open and looking lovely. X
Shots from around the pub with Grammy winner Olivi Shots from around the pub with Grammy winner Olivia Dean to compliment. X
The age old Chickpea debate, do I get a scotchie o The age old Chickpea debate, do I get a scotchie or chilli squid with my Friday pint? 

Either way, see you later. X
We are on the hunt for an experienced and motivate We are on the hunt for an experienced and motivated Bar Manager to work with us at The Kings Arms, Shaftesbury. 

Beyond being passionate about food and drink, we’re looking for someone who strives for perfection. 

At The Kings Arms there is nothing more important than looking after people and serving the best food and drink.

If you’re interested in this role, find out more via the @chickpeagroup website. X

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The King’s Arms
Bleke St, Shaftesbury, SP7 8JZ

01747 612 614
hello@kingsarmsshaftesbury.co.uk

Open everyday from 11 ’til 11

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For employment opportunities, see our current vacancies.