The Staff Canteen Live 2024: Networking lunch at The Arkle

The Staff Canteen

Editor

On Monday 18th of MARCH, we HELD OUR networking lunch The ARKLE AT THE CHESTER GROSVENOR

16 chefs were invited to The Arkle:

Paul Hearn, Head Chef, Sheeps & Leeks; Andrew King, Director, One Hundred and Ate Tea Ltd t/a Kings Kitchen; Sam Griffiths, Head Chef, Pale Hall Hotel; Ian Lamb, Head Chef, Three Piggies; Matt Ramsdale, Head Chef, Northcote; Jack Wanless, Executive Head Chef, Bone & Block; Stuart Duff, Executive Head Chef, Hilton Group; Steve Lamb, Head Chef, Royal Birkdale Golf Club; Nathan Booth, Head Chef, Love Lane Brewery Bar; Tim Allen, Chef Owner, Solo Restaurant; Harry Guy, Chef Owner, X by Harry;  Dion Jones, Exective Chef, Rookery Hall Hotel; Richard Nuttall, Chef Patron, Restaurant Next Door; Jason Littlejohns, Head Chef, DeVere Cranage Estate; Shaun Dowling, Sous Chef, Bistrot Verite; Angel Ralchev, Chef Lecturer, Cheshire college South and West- Ellesmere Port Campus.

When asked to comment about the lunch, Paul Hearn, Head Chef, Sheeps & Leeks said "Mind-blowing to be honest. Food has been phenomenal; service has been phenomenal, and I got to meet loads of people in the industry who I have never met before." He continued "It is nice to be in such a relaxed environment. It's so informal that you are a bit more open to listening to what the sponsors have to say and sell."

"It's nice to get to know the suppliers by their names; not just what they are sending you. It's nice being able to speak to someone at the same time as tasting their product" said Matt Ramsdale, Head Chef, Northcote.

THE SPONSORS

Special thanks to our eight sponsors that made this lunch possible Chef Works, Bonemasters Europe, Control Induction, Winterhalter, Williams Refrigeration, Continental Chef Supplies, Udale Speciality Foods and Nyetimber.

When asked why The Staff Canteen networking lunches were important, Peter Dobson, National Account Manager for Bunzl and Continental Chef Supplies commented "For me, it's building rapport and relationships with the chefs."

While Malcolm Harling, Sales & Marketing Director, from Williams Refrigeration commented "I've been to three of these lunches and every one of them has been absolutely fabulous. This is about exposure of our brand.”

"Every one of them has generated follow up meetings and this one here is no exception." He enthused.

THE MENU

The guests indulged in an exclusive menu prepared by Elliot Hill and his team:

Nyetimber Classic Cuvee 2010 Magnums on arrival

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Aged Cumbrian sirloin tartare from Udale, seaweed, garlic capers,

Nyetimber Rose MV

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Tatws pum munud with Bonemasters stock

Nyetimber Blanc de Blancs 2016

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Line caught cod ‘XO’, Wye Valley asparagus

1086 by Nyetimber 2013

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Herdwick Lamb from Udale with Bonemasters stock, lettuces, morels

Red wine selected by the host

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Burnt hay, rhubarb, sorrel

Nyetimber Cuvee Chérie MV

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Single origin chocolate, sourdough, whey

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