Member of the Month June 2021: Owen Lindsay

The Staff Canteen

Editor

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

As thanks for being a regular contributor to The Staff Canteen, Owen will receive a TSC mug and will be entered in our Member of the Year 2021 competition.

1.Current place of work, position

Head Chef/Independent school

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

Simple, small plates celebrating great seasonal produce. I love to use unusual combinations of local ingredients and utilise them in different ways to ensure minimal waste.

I always aim to surprise on my menu, trying to develop an ingredient texture or a flavour combination which you have never experienced.

Pumpkin & Poussin Pan-roasted Breast,
Fried Drumstick, Confit Thigh,
Pumpkin Fondant, Puree and Foam

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

My favourite dish is always the next project in my head. It's always exciting to get in the kitchen and bring an idea to a plate. Sometimes it works, sometimes not, but I find the process of creating just amazing.

I worked in a lot of gastropubs when I was starting out and I definitely enjoy the classics. Something I will always love to cook is a good pie and mash but my take on these dishes will never be as simple as it looks on the menu.

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

Comfort foods! I love stews and curries - slow cooked and packed full of flavour. It is so convenient to have something ready in the fridge to warm up when short of time!

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

It's a great platform where chefs can draw inspiration and share ideas with each other. Its always good to see other chefs' takes on dishes and utilising ingredients in different ways.

The Staff Canteen is a really supportive community and a constant source of education for all. Personally I really enjoy the features and takeovers as you can get a real view into the creating which goes on in other kitchens and be inspired by the energy and passion.

6) What are your plans for the future?

I'm looking to return to working in restaurants/gastropubs in London. I am exploring options and trying to find the best fit.

For now I have been taking some time out to focus on my family. This has given me time to develop a fusion menu, combining flavours and ingredients from the Caribbean and Poland, two cuisines which are close to my heart. This is for a project which I am keeping under wraps for now but you may see some elements from the menu in private dining events.

Confit Pork Belly, Curried Plantain Puree,
Roasted Scallion, Plantain Powder,
Guinness Jus, Scotch Bonnet Oil

7) A genie appears offering to grant you three wishes, what would you wish for?

Time. As you can imagine it can be a real struggle trying to balance a passion for food with 4 young children who constantly need attention. Every day feels like there are not enough hours to fit everything in.
So with all 3 wishes I just need more time!

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