Busaba Snapshot
Busaba opened over 20 years ago in Soho, and ushered in a taste of exciting Thai style that London hadn’t seen before. It was radical and bold, with inspiring food and modern design. Queues down the street quickly became the norm.
Busaba was, and remains, a delicious refuge for busy people, offering healthy tasty dishes, a unique ambience and respectful service. Large square sharing tables for a sense of community and to promote the Thai ethos that food should be a shared experience.
The food is fresh, authentic, modern flavours with an innovative twist. But it isn’t just about the food itself. It’s about the way it’s made, the approach, the ingredients, the preparation, the presentation. That’s why we have a wok school where our chefs get specialist training
We offer a structured training programme for both front of house and back of house, so the moment staff join they will receive a structured induction process and will continue to receive support until they complete the 12 week probationary period. Whether staff want to become a Head Chef, or General Manager, we support internal progression into these positions and can proudly say that 76% of all FOH management roles, and 73% of BOH Sous Chef/Head Chef roles have been filled internally.
Busaba was, and remains, a delicious refuge for busy people, offering healthy tasty dishes, a unique ambience and respectful service. Large square sharing tables for a sense of community and to promote the Thai ethos that food should be a shared experience.
The food is fresh, authentic, modern flavours with an innovative twist. But it isn’t just about the food itself. It’s about the way it’s made, the approach, the ingredients, the preparation, the presentation. That’s why we have a wok school where our chefs get specialist training
We offer a structured training programme for both front of house and back of house, so the moment staff join they will receive a structured induction process and will continue to receive support until they complete the 12 week probationary period. Whether staff want to become a Head Chef, or General Manager, we support internal progression into these positions and can proudly say that 76% of all FOH management roles, and 73% of BOH Sous Chef/Head Chef roles have been filled internally.
