The Staff Canteen Live 2023: Bonemasters UK Networking Event at Kerridge’s Bar & Grill

Alex South

Alex South


Nick Beardshaw and his team at Kerridge's Bar & Grill, London excited guests with a bespoke networking event in partnership between Bonemasters Uk and The Staff Canteen.

The Staff Canteen organised a bespoke networking event for the launch of Bonemasters UK and their range of unique and powerfully flavoured stock, jus and glace.

More than 45 guests and hospitality professionals were invited to Kerridges Bar & Grill, London, where Head Chef Nick Beardshaw and his team created an innovative and exciting menu to help promote the benfits of Bonemasters UK extensive product range.  

Guests attending the event included chefs and hospitality professionals from across London who joined eager to learn more about Bonemasters UK.

On Arrival

NV Benjamin Bridge | Nova Scotia 

French Onion Soup with Westcountry Cheddar Rarebit Croute 

(using Bonemasters Veal stock) 


Warm Chicken and Hay Jelly with Baby Monkfish, Green Apple and Truffle Mayonnaise 

(using Bonemasters Chicken Jus) 

2021 Grillo | Feudo Arancio | Sicily 


Beef Wellington with Clotted Cream Mash, Charred Hispi Cabbage and Red Wine Sauce 

(using Bonemasters Red Wine Jus)

2019 Bobal 'Atance' | Conejeros Winery | Valencia 


Brown Butter Tart with Buttermilk Ice Cream 


Attending were Nick Beardshaw, Head Chef, Kerridges Bar and Grill; Graham Garrett, Chef Owner, The West House; Kerth Gumbs, Head Chef, Fenchurch; Mark Poynton, Chef Owner, MJP at The Shepherds; Byron Franklin, Head Chef, MJP at Caistor Hall; Liam Whittle, Head Chef, The Greyhound Inn; David Stafford, Head Chef, Rules Restaurant; Greg Clarke, New Opening 2024 in Brighton; Ayo Adeyemi, Executive Chef, Akoko; Theres Anderson, Senior Sous, Ekstedt at the Yard; Robert Taylor, Chef Owner, Tallow; Jesse Dunford Wood, Chef Owner, Parlour; Bola Akinbola, Head Chef, Six Portland Road; Clementine Bielenberg, Private chef; Jozef Rogulski, Executive Chef, The Game Bird & The Stafford Carlos Martinez, Executive Chef, Baker & Spice; Jack Chadney, Head Chef, Lamb Inn; Dan Ford, Head Chef, The House of KoKo; Rishi Patel, Sous Chef, Marcus; Shaun Francome, Senior Head Chef, Café Murano; Julian E Dugmore, Group Head Chef, Smart Group Ltd; John Cain, Sous Chef, The Grill at The Dorchester; Elliot Miller, Head Chef, Cabotte; Glenn Iles, Junior Sous Chef, The Cat Inn; Daniel Heffernan, Senior Sous Chef, Alison Price & Company; David Stevens, Executive Head, The Wolseley Group, Karl Richardson, F&B Director, The Waldorf London; Darren Passmore, Executive Chef, Mclaren F1; Jake Walsh, Fine Dining Chef, Mclaren F1; Herbet Burger, Chef Patron, Master Innholders Hall; Julien Maisonneuve, Head Executive Chef, Renaissance Hotel St Pancras; Paul Gayler Chef Consultant, Lanesborough Hotel/Braehead Foods; Max Poynter-Hall, Executive Head Chef, Gordon Ramsay Restaurants.

Also attending the event were key decision makers from the hospitality industry including: Mark Taylor, Director of Bonemasters UK; Hayden Groves, Chief Consultant of Bonemasters UK; Conrad Brown, CEO of Bonemasters Europe; Mark Benfield, Sales Director of Forest Produce; Tom Browning-Young, Head Development Chef of Forest Produce; Craig Stevenson, Managing Director of Braehead Foods; Mark Baines, National Account Manager: Engand, Braehead Foods; Dezelle Villanueva, Partnerships Manager UK Ireland & Nordics, MICHELIN Experiences; Andrew Green, Chief Executive of The Craft Guild of Chefs



What the guests said

Graham Garrett, Chef Owner of The West House attended. He said: "Having never used Bonemasters products, I think today was a great way of getting people to know what the products are and what you can do with them. It was very interesting having a little shot glass of the product meat before hand so you can taste it straight from the packet and then what the chef has done with it afterwards gives you a great insight into what you can do with it and the benefits of having it. It cuts a huge time and workload out of your day by having a product like that and it’s a product that you can use and be proud to serve if it was embellished.

Discussing the benefits of the event, Graham said: "It's a fantastic way to start an initial introduction into a product. If you're busy at work and someone's emailing you, or just sending you something even when you get samples sent through, that might get pushed to one side and forgotten about. You never really get the time to do stuff and maybe you won't have the inclination because you're set in your ways in how you do things. So having it introduced to you in this environment, this setting today, is fantastic and with other chefs and like minded people that can discuss it and maybe even argue the pros and cons of using it."

Conrad Brown, CEO and Owner of Bonemasters UK, said: "I think it's fabulous. I've been doing similar events for quite some time in different parts of the world and I'm quite humbled today for the amount of chefs that we got here, and the quality of chefs we've got here, and people that I've spoken to are so receptive to what we're doing in the quality of the product, and the positive feedback was overwhelming, actually."

Commenting on the benefits of the event, Conrad explained: "Chefs are busy guys most of them are in high sort of pressure environments, some of them are set in their ways and opening up to new products and new possibilities is sometimes difficult but this way you've got their attention you've got them eating and tasting the product in it's real environment. I think that that's so powerful. Today we had 45 top chefs here today, we had their undivided attention, we showcased exactly what we wanted to showcase, and there's no better way of getting your message across. Today's Networking Lunch it's just a no brainer." 

Praising Nick and his team's skills in the kitchen, Conrad added: "It was fabulous, Nick and his team, we couldn't have chosen a better venue. Nick is obviously a very high quality chef and has a great team around him and he understood what we're trying to do and he got it right 100%. There's no doubt about that."

Kerth Gumbs, Head Chef, Fenchurch said: "I had interesting lunch trying out this new product from Bonemasters UK. It's new for me because I've never tried it before and I've tried it in the raw form as well as cooked. What better way to introduce a product to chefs or the hospitality group, then having a nice meal in a restaurant. So, we had it in the raw form as well as cooked. I had veal stock, beef stock, chicken stock, created around a four course menu at prepared by Nick Beardshaw and his team at Kerridges Bar & Grill."

Explaining why these events are so important, Kerth added: "I want to really love what you guys do at The Staff Canteen. Doing all these networking lunches I think it's a great incentive, it really removes some of the stiffness, and brings us together much easier and faster so we can make links. I've already booked like two lunches and dinner at mutual contacts now for me to try out so doing stuff like this doesn't come that easy or normal or fast but through these networking lunches, The Staff Canteen, I highly recommend it."

Private Chef, Clementine Bielenberg, said: "I absolutely loved today. Being a private chef means I work on my own quite a lot, so it's always great to meet with other chefs and bounce ideas off each other, especially when producers like Bonemasters UK get introduced to us. It's super interesting to see the unique ways we would each use it. It's really inspiring."

Clementine added: "I was really really impressed with Bonemasters UK, definitely excited to provide it onset to my clients. It's great to provide the chicken bone broth as a hot drink when they're on long night shoots as a soup warmer, with some miso. The red win jus was absolutely banging and I can't believe it was just a reduction."


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Alex South

Alex South

Editor 1st February 2023

The Staff Canteen Live 2023: Bonemasters UK Networking Event at Kerridge’s Bar & Grill