Member of the Month February 2022: Jake Corbishley

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Jake Corbishley

As thanks for being a regular contributor to The Staff Canteen, Jake will receive an item of TSC merch of his choosing and will be entered in our Member of the Year 2022 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

1) Current place of work, position

I'm currently head chef at The Star at Cotton in Staffordshire Moorlands.

2) What is your cooking style and what should people expect from your food?

My cooking style is modern, British food, using local produce when possible or sourcing the best ingredients for our dishes. We are constantly striving to take things to the next level, and this is reflected in our current Spring menu.

Roast cod, cider beurre blanc, mussels, tempura mussels, celeriac puree, grilled hispi cabbage

3) What is your favourite dish to cook and why?

At work, my favourite dish to cook at the moment is our pork fillet dish as it uses several different techniques.

4) Name a food item/dish/ingredient that isn't considered "cheffy" but that you love to eat

Spicy noodles! Love them, eat them all the time. Not the healthiest but it is my go-to and most of the team's go-to during a busy service! Sous chef Jay usually does a stop off before work for us.

5) What do you like about The Staff Canteen app and website?

I like how The Staff Canteen encourages and helps to promote chefs' work & talent of all levels. It is a place to connect with each other, great for networking, and it gives everyone an opportunity to promote their dishes. Our front of house team recently won Front of House Team of the Year, which is great for small businesses to recognise what we are doing and changing.

Beetroot cured salmon, horseradish cream, beetroot textures

6) What are your plans for the future?

I am currently working on pushing myself & my team to the next level. My new spring menu reflects what direction we are taking our food & service to. It would be nice to be recognised for what we are doing and I slowly feel like that is happening. We have lots of exciting things planned for this year… Watch this space.

7) Are you working on any exciting dishes now that spring is round the corner?

I have recently launched my ‘Spring menu’ last week! I was very excited to launch this menu as it really reflects what I love to do. There are many dishes that I love on there including my favourite pork fillet & the lamb cannon dish, featured in my pictures. The menu will be forever evolving and we will be swapping and changing ingredients throughout the menu to ensure we are using the most consistent and the best produce around.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.