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The Staff Canteen Live 2022: Networking Lunch, The Angel at Hetton

The Staff Canteen

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#Feature

Chef to Watch: Leo Kattou, head chef at Simpsons: 'The grass isn't always greener on the other side'

Tanwen Dawn-Hiscox

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#Feature

McDonald's challenged for overuse of antibiotics in beef, posing 'systemic, global threat to public health and the economy'

The Staff Canteen

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#Feature

Chef Rishim Sachdeva launches £150,000 crowdfunding campaign to open permanent London restaurant, Tendril

The Staff Canteen

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#Feature

Chef Alex Dilling to head up eponymous restaurant at the Hotel Café Royal in London

Tanwen Dawn-Hiscox

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BBQ octopus, Ajo blanco, BBQ’d honeydew melon, gala melon Ajo Blanco, pork puff, wild garlic oil 

Ross Davey

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#Feature

Marco Pierre White withdraws threat to dock staff wages for walk-outs

Tanwen Dawn-Hiscox

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Rabbit loin, bone broth emulsion, heritage carrot, dill

Philip Lye

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#Photo

Raspberrys & cream

Jake Screen-corbishley

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#Photo

Lobster, sobrasada, sourdough…  Butter poached lobster tail, smoked lemon crème fraiche, sobrasada oil, assorted sourdough wafers, wasabi aioli, wild garlic and garden greens 🌿

Piers Dawson

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#Photo

Salmon rillette lollipop 🍭 And no… it’s not an ice cream 🍦! A dish with no cutlery needed! Pick it up by the stick and have some fun… Salmon rillette lollipop, wrapped in marinated cucumber, black garlic and charcoal aioli, smoked lemon crème fraiche, wild garlic flowers, dill, herb oil…

Piers Dawson

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#Photo

Chocolate orange 🍊 burnt orange, chocolate soil

Jake Screen-corbishley

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