Behind the scenes with Almuth, The Delaunay Counter Manager
Meet Almuth, our Manager at the recently reopened Delaunay Counter
Almuth first made the move to London back in 1999 – and in 2011, she joined The Delaunay as part of the opening team. Here, we find out a little more about her journey into hospitality, and why she’s recently returned to the fold after a brief spell away to manage the recently reopened Delaunay Counter.
Tell us a little about yourself… How did you get into hospitality?
It was by pure chance. Originally, I was studying to be a French teacher when I was younger back in Germany. I took a job in a bar to make a bit of extra cash on the side – and I’ve never looked back!
I then made the move to London and my first ever job here was at Le Caprice in 1999; then I moved to The Ivy in 2005, followed by a few stints elsewhere, before joining The Delaunay.
You’ve recently returned to The Delaunay to manage The Counter – what brought you back?
I was part of The Delaunay opening team in 2011, so it was a difficult decision for me to leave. I thought I was ready for a change, but I missed coming here every day.
So when I heard The Counter was reopening, after being closed for two years, it was an easy decision for me. Ultimately, I think what brought me back is the values of the company and the people here; I feel like I’m at home… and now here I am, as manager.
What’s your favourite thing about working at The Delaunay Counter?
I would say my team; we’re a small team, but everyone is really supportive of each other.
I also really love the location and everything about Covent Garden – I might be biased, but I would say it’s the most interesting part of London. And I really love our customers too, we get such a diverse mix of people here, from tourists to artists, lawyers to theatre casts…
If you had to choose one thing from The Counter menu, what would it be any why?
The cheesecake – it’s the best in town!
What’s been your career highlight to date?
There have been many, but during my time at The Delaunay I would say it would be a training trip to Champagne in France a few years ago. It was really inspiring and gave us lots of ideas for how we could shape our own training programme here; this was put on hold by the pandemic, but hopefully we can revive it soon.
When you’re not at The Delaunay, where can we find you?
In Peckham, where I live, exploring the local bars and cafés – or in my garden, trying to grow tomatoes!
And finally, what advice would you give to anyone looking to join the industry?
You need to be prepared to work hard, but also be able to go with the flow – that way you will enjoy it. I think the most important thing is to find somewhere that suits you and your personality. Also, there are so many opportunities and possibilities in hospitality; you never know where it might take you.
To find out more about our current roles at The Delaunay and the rest of the Corbin & King group, please visit our website: https://www.corbinandking.com/recruitment