Tips and pointers from some of the UK's top chefs on how they construct, create and implement their menus. Find out what their thought process is behind change, the seasons and local produce.
Find out how they use customer and front of house feedback, to understand the needs of the clients and therefore keep moving forward with their dishes.
Each chef will provide recipes, images and menus that can be viewed in their profile In these challenging times…
…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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