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 this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
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