We don’t mind whether you’ve got decades of experience in hospitality or you’re new to the game – we’re more interested in your personality, drive, ambition, imagination and work ethic. If you’d like to learn and grow with us we’d love to hear from you.
Send your CV to careers@theislandquarter.com and we’ll be in touch.
We’ll give you constant training, coaching and mentoring and help you build a real career that’s really going somewhere.
We’ll listen to your feedback about how much you are enjoying what you do and how we can improve things for you. We’ll agree short, medium and long term objectives and we prefer to promote from within; we’re always looking for the next team leader, supervisor, deputy manager, senior chef, sales and marketing exec, events specialist, mixologist, bar head and more besides.
We’ll help you define your goals – and then help you meet them.
We will offer extremely competitive remuneration, compensation and benefits packages.
You’ll get a discount when you dine in our restaurants and there’ll be incentives to join our wine tasting trips to Europe. We also offer discounted gym memberships and we’re part of the Cycle to Work scheme. In addition, there’s Childcare Vouchers available if you need them.
We run a ‘team member of the month’ awards scheme as well as a generous staff referral program to incentivise our employees. We know work and life can be stressful, that’s why we have a ‘buddy’ system at The Island Quarter; someone will be assigned to you on day one to support you and help you progress. We also have an online counselling service if you need more help.
That’s certainly not the case when you come to work with us!
Everyone that builds a career with us is invited to get involved with some social activities. It might be inter-restaurant football five-a-side, The Island Quarter pancake day challenge or residential team-building events in the Peak District.
We’ll also hold regular staff quiz nights; no more than 4 people in a team, with a bottle of fizz to the winners and a £50 donation to the charity of that team’s choice.
Our company is run in an accountable, transparent and inclusive manner.
We treat people fairly and with respect and create green communities that improve people’s quality of life. At The Island Quarter we build opportunities for learning and training in all areas of our business, and this includes establishing The Island Quarter Academy.
We also support and partner with Juno Women’s Aid, the largest domestic abuse organisation in Nottingham and one of the largest in the UK. Juno works with women and children who have been affected by domestic abuse and runs a wide range of services including a 24-hour helpline. In 2020/21 Juno worked with 2,147 women, 375 children and young people, fostered 39 pets, and received more than 17,000 calls on its helpline.
Happy and motivated people are better at their jobs. You’ll be listened to and enjoy a great work/life balance.
We’re into solutions not just problems. We’re constantly generating ideas to get that little bit better every day.
We want everyone to really understand three simple things: What’s my job? How am I doing? What’s next for me?
We want to help you to develop and we want you to Earn and Learn. We love internal promotions!
We’re proud of our concepts, our values, our teamwork and ourselves.
Not long to wait until we throw open our doors with open arms and welcome you into Binks Yard. Sign up below to join our list and be the first to know about our opening date, events and news .
We are delighted to announce that we will be open from 14th September for breakfast, lunch and dinner. Online bookings are now open so book your table today and we’ll see you soon
Smoked streaky bacon, Lincolnshire sausage, mushrooms, tomatoes, black pudding, hash brown, baked beans and two free range eggs.
(Served with toasted sourdough)
Two free range eggs, hash browns, mushrooms, tomatoes, vegetarian haggis and baked beans (Served with toasted sourdough)
Two poached eggs on a toasted muffin with hollandaise sauce and sautéed spinach
Two eggs cooked to your liking served on toasted sourdough with fresh parsley
Two poached eggs on a toasted English muffin with hollandaise sauce and slices of smoked ham
Choose from bacon, sausage or free-range egg served in a toasted milk bun
(Add extra items for £1 each)
Two poached free-range eggs on a toasted muffin with hollandaise sauce and slices of smoked salmon
Served with butter and jam or marmalade
Croissant
Pain au Chocolate
Cinnamon Bun
A selection of the best available tropical fruit, served with coconut yoghurt and granola
With two poached free-range eggs on toasted sourdough, lime, coriander and chilli
Swap eggs for Tofu (ve)
Add crispy bacon £2
Three light and fluffy buttermilk pancakes, served with whipped maple butter and syrup
Add sliced banana, fresh berries (v) £1
Add crispy bacon £2
Toasted sourdough and brioche with local jam, marmalade and whipped maple butter
All served with our homemade tomatillo and chipotle salsas
Spiced pork shoulder, slow-cooked for 15 hours over charcoal
Grilled tiger prawns marinated in garlic and chilli
Fresh market fish fillet in spiced tempura batter
Slow-cooked marinated lamb with middle eastern spices
Maple glazed king oyster mushroom, with a hint of chilli
With spiced chilli salt
Pedro Ximenez sherry
Wood-fired flatbread with houmous, basil oil, and crispy chillI
Marinated crispy chicken breast, spicy Korean glaze and sesame seeds
Slow cooked beef coated in panko breadcrumbs, with yoghurt and horseradish dip
Served with pea and wasabi gremolata, tapioca nori cracker and pea shoots
Marinated crispy cauliflower, spicy Korean glaze and sesame seeds
Served on chargrilled sourdough, with charred leeks and chive oil.
For two to share!
With honey, rosemary, garlic, flatbread and pickles.
* Please leave 12 minutes to allow your cheese to reach dipping consistency
The classic, buffalo mozzarella, tomato, fresh basil and olive oil
Tomato base, spicy ’nduja paste, mozzarella and fresh chilli for extra kick!
Tomato base, pepperoni and mozzarella
English cured ham, Lincolnshire poacher cheese, sprouting broccoli and egg
Crème fraîche base, black truffle paste, wood-fired mushrooms and rocket
Aubergine, feta, jerk spices, sweetcorn, mango salsa, and coriander — one for the hot and spicy lovers!
Olive oil base, walnuts, rocket, figs, feta, red onion jam
Brushed with garlic butter, fresh parsley and oregano
Add mozzarella (v) £2.5
Simply our tomato sauce, olives and basil
Chargrilled chicken breast, gem lettuce, Caesar dressing, parmesan, anchovies and sourdough garlic croûtons
Tahini and lime dressing, red cabbage, toasted chickpeas, pomegranate, spiced quinoa, courgette and carrot ribbons, coriander cress, black and white sesame seeds
Add smoked salmon £3
With slow cooked tomatoes, flat cap mushroom, fiery peppercorn sauce and fries
Upgrade your steak to an 8oz sirloin £26.50
With chickpea dal, turmeric shallots and wood-fired flatbread
Free-range outdoor reared Nottinghamshire pork chop served with chargrilled hispi cabbage, house apple and celery potato salad, and a honey mustard dressing
6oz aged homemade beef patty, toasted brioche bun, bacon, cheddar cheese, gherkins, Binks burger relish, and French fries
6oz aged homemade beef patty, toasted brioche bun, Stilton cheese, red onion jam and French fries
Served with edamame, broad beans, peas, and miso sauce with chilli and coriander
Spiced, marinated free-range chicken breast, with pickled vegetables, Binks garnish and garlic and mint yoghurt (Served with wood-fired flat bread)
With compressed watermelon, courgetti and gem salad, and chilli and lime dressing
Chargrilled hispi cabbage with honey mustard dressing (gf/v/ve) £4
Spicy corn ‘ribs’ (gf/v/ve) £4.5
Onion rings (v) £4
French fries (v/ve) £3.5
Truffle and Parmesan fries £5.5
Sweet potato fries (v/ve) £5.5
With clotted cream
With pistachio ice cream and chocolate sauce
*Please allow 10 minutes to cook
With passion fruit curd and macerated strawberry
Honeycomb, meringue and raspberry sorbet
With vanilla ice cream and butterscotch
Apple and pickled walnut chutney and sourdough bread
Ask your server for today’s flavours
The classic, vegan mozzarella, tomato, fresh basil and olive oil
Brushed with vegan garlic butter, fresh parsley and oregano
Add vegan mozzarella £2.5
Simply our tomato sauce, olives and basil
All served with our homemade tomatillo and chipotle salsas
Maple glazed king oyster mushroom, with a hint of chilli
Vegan vanilla ice cream
Ask your server for today’s flavours
With compressed watermelon, courgetti and gem salad, and chili and lime dressing
Tahini and lime dressing, red cabbage, toasted chickpeas, pomegranate, spiced quinoa, courgette and carrot ribbons, coriander cress, black and white sesame seeds
Flatbread & houmous £7
Chargrilled hispi cabbage with honey mustard dressing £4
Spicy corn ‘ribs’ (gf) £4.5
Marinated olives (gf) £4
French fries £3.5
Sweet potato fries £5.5
Onion rings £4
House pickles (gf) £3.5
The classic, buffalo mozzarella, tomato, fresh basil and olive oil
Tomato base, pepperoni and mozzarella
Aubergine, feta, jerk spices, sweetcorn, mango salsa, and coriander — one for the hot and spicy lovers!
Crème fraîche base, black truffle paste, wood-fired mushrooms and rocket
Simply our tomato sauce, olives and basil
With slow cooked tomatoes, flat cap mushroom, fiery peppercorn sauce and fries
Free-range outdoor reared Nottinghamshire pork chop, served with chargrilled hispi cabbage, house apple and celery potato salad, and a honey mustard dressing
6oz aged homemade beef patty, toasted brioche bun, cheddar cheese, bacon, gherkins, Binks burger relish and French fries
Served with edamame, broad beans, peas and miso sauce with chilli and coriander
Sliced chicken breast, charred gem lettuce, Caesar dressing, parmesan, anchovies, thin crispy chicken skin, and sourdough garlic croûtons
With compressed watermelon, courgetti and gem salad, and chilli and lime dressing
With pistachio ice cream, chocolate sauce
With clotted cream
Honeycomb, meringue, and raspberry sorbet
Ask your server for today’s flavours
The classic, buffalo mozzarella, tomato, fresh basil and olive oil
Tomato base, spicy ’nduja paste, buffalo mozzarella and fresh chilli for extra kick!
Tomato base, pepperoni and mozzarella
Chargrilled chicken, Caesar dressing, parmesan, anchovies and garlic croutons
Tahini and lime dressing, toasted chickpeas, pomegranate, courgette and carrot ribbons, coriander cress and sesame seeds
Wood-fired flatbread with houmous, basil oil, and crispy chilli
Marinated crispy cauliflower, spicy Korean glaze, sesame seeds
With spiced chilli salt
Spiced pork shoulder, slow-cooked for 15 hours over charcoal
Slow-cooked marinated lamb with middle eastern spices
Maple glazed king oyster mushroom, with a hint of chilli
French fries (v/ve
Spicy corn ‘ribs’ (gf/v/ve)
The classic, buffalo mozzarella, tomato, fresh basil and olive oil
A homemade beef patty, toasted brioche bun, Lincolnshire Poacher cheese and French fries
Lighly battered fried chicken fillet served with French fries and peas
Chargrilled free-range chicken, gem lettuce, caesar dressing, parmesan and sourdough garlic croûtons
Brushed with garlic butter, fresh parsley and oregano
Add buffalo mozzarella (v) £1
WARM CHOCOLATE CHIP COOKIE (v)
Freshly baked in the wood-fired oven, gooey chocolate chip cookie served with fresh soft serve vanilla ice cream
STICKY TOFFEE PUDDING (v)
Vanilla ice cream
VANILLA ICE CREAM (v)
With chocolate sauce