Chefs recipes from The Staff Canteen Live 2014 in Bournemouth: day two

The  Staff Canteen

The Staff Canteen

Editor 4th March 2014

The Staff Canteen Live 2014 returns to the Hotel & Catering Show this year with a star-studded selection of chefs lined up and we can now reveal the dishes they will be preparing live on stage at the BIC next week.

Luke Holder
Luke Holder

Luke Holder, Hartnett & Holder 
Luke is looking forward to bringing a dish not widely known to many people and he said: “I chose this dish because botagra is a much loved product of mine and nearly unknown to the general public in the UK, but is wildly used in southern Italian cooking, especially in Sicily. “It goes so well with many dishes, and at this time of year broccoli is just coming into its own, and to dispel the cold morning and evening we are still having, the chilli flakes just add a touch of warmth.

“We don’t use anchovies enough as a seasoning in this country and they add a real depth of flavour to many simple pasta dishes and really enhance the quality of the botagra without being too fishy. “We currently run this dish on the lunch menu and it has been running for about a week as our lunch menu changes weekly.”

>>> Get Luke’s full recipe here

Richard Davies, Manor House Hotel & Golf Club 
Richard explained how this recipe compliments flavours well and he said: “Crab Salad is off our a la carte menu in the Bybrook restaurant. We have chosen this dish because it is light and fresh and uses seasonal produce. “The sharp sweet pineapple brings out flavour in the crab and the roasted cashew nut and coconut brings a little charred flavour to the dish.

Richard Davies
Richard Davies 

It’s been on the menu for approximately three months.”

>>> Get Richard’s full recipe here

Michael Wignall, Pennyhill Park Hotel & Spa
Speaking about the dish, Michael said: “It is from our Gourmet Menu and has been on there about a month.
“I chose to create this particular dish because it shows a few different techniques so it shows how different combinations can all link together to make one dish with quite a lot of ingredients all complementing each other rather than masking each other, plus of course the Passe Crassane pears are in season.”

>>> See Michael’s full recipe here      

Register now for free for your chance to see these chefs in action on 12 March.

>>> Read more about The Staff Canteen Live here 

>>> Read more about The Staff Canteen Live 2014 here

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The  Staff Canteen

The Staff Canteen

Editor 4th March 2014

Chefs recipes from The Staff Canteen Live 2014 in Bournemouth: day two