Work with us · Careers
Work with us.
We hire for curiosity and care, not cheese knowledge — that part we teach. Have a look at what's open, then tell us about yourself.
Working at Mellis
Mellis Cheese has been cutting and selling farmhouse cheese since Iain Mellis opened on Victoria Street in 1993. Three decades on we're still family-run, still buying from small producers we know by name, and still cutting every piece to order rather than pre-packing it.
Our people are the reason customers come back — someone behind the counter who can put the right thing in their hands and tell them why. If that sounds like work you'd enjoy, we'd like to hear from you.
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You'll learn the cheese properly
Nobody arrives knowing it all. You'll taste across the counter every week, learn where each cheese comes from and how it's made, and learn to talk about it with confidence.
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Small team, real responsibility
Six shops and a maturing room — not a chain. You'll know the directors, the office team, the cellar team and the people who make what we sell.
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Looked after
Fair hours set in advance and a massive staff discount across the range (because to learn you need to taste). We'd rather keep good people than keep hiring.
Open roles
No open roles right now.
We post every new role here. You're still welcome to send a speculative application using the form below — we keep them on file and come back to them when something opens up.
Send an application
One form for every role — pick the one you're after below, or choose "Speculative" if you'd just like to be considered when something opens.
Application received
Thanks — we've got it.
We read every application personally. You'll hear from us within five working days. Meanwhile — your CV and notes are stored securely, and only the hiring team has access.