Day one of The Staff Canteen Live 2016 at Hotelympia

The  Staff Canteen

The Staff Canteen

Editor 29th February 2016

In association with

HEADLINE SPONSORwestlandslogopurple_HighRes

We’ve taken The Staff Canteen Live 2016 to Hotelympia at Excel London and we’ve brought some of the finest names in the industry with us.

For our debut at Hotelympia we decided we needed some of the biggest names in the indsuty on our stage to showcase their amazing talents. On day one of The Staff Canteen Live 2016, we were joined by Claude Bosi, Daniel Clifford, Graham Hornigold and Nathan Outlaw. Visitors to the show were able to watch the Michelin-starred chefs make consomme, cook squid micro cakes, prepare lemon sole and make chocolate ganache.

daniel clifford dishAnd not only did they get to see them in action they got a taster of some of their fantastic food too.

Claude Bosi from two Michlein-starred Hibiscus said: "We want to come out of the kicthen and show people what we are doing and share our philosophy. It's  great place to mix with young chefs who may be too scared to come to the restaurant."

Claude made winter vegetable dumplings and toasted rice consomme and was followed by Daniel Clifford of Midsummer House. Daniel, who holds two Michelin stars, made a turbot dish with salt baked clams, tempura samphire, cuttlefish and a squid ink and seaweed microcake. He says being a part of The Staff Canteen Live is always a lot of fun and this time he was joined on stage by his development chef Greg Clarke. Greg showed us how quickly you can make the squid ink cake.

Daniel said: "I remember coming to Hotelympia when I was 17 and not only did I get to watch my heroes but I got to see the stoves I wanted to cook on. Young chefs who come here get a lot from it and for me it's about giving back - although I still get nervous before the demos because I like my kitchen and I like being on my own!"

This week we are bringing 16 of the UK's top chefs to Hotelympia with a staggering 24 Michelin stars between them. The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, held in conjunction with speciality produce supplier, Westlands and Robot Coupe, Steelite, TRUEFoods, Adande, Franke coffee, Norwegian seafood  and Ritter Courivaud; will be running regular sessions every day of the four-day show with a changing line-up of chefs providing visitors with interactive demonstrations, recipe guidance and cooking tips.nathan outlaw

Nathan Outlaw was on stage with his head chef at Outlaw's at The Capital, Tom Brown, and Nathan said: "As well as showing people what we do we want to promote simplicity in cooking and really great fish."

He added: "Demos are vital for the industry because young chefs and students can learn new skills and techniques as well as getting to see what other chefs are doing. Hotelympia was the first event I went to when I was 14 and it had a lot to do with why I became a chef."

>>> See the full line-up here and find out more about each chef

Finishing off the first day was Graham Hornigold, executive pastry chef for the Hakkasan Group. He said: "I've supported The Staff Canteen since it's inception - it was the first chef website I knew about! The live shows are great for the industry it allows young chefs to see what they can achieve and it gives them an opportunity to talk to us and even ask for a job!"

>>> Read more about The Staff Canteen Live 2016 at Hotelympia here   

The Staff Canteen Live will be back tomorrow. If you can't be at Hotelympia follow us on Twitter, Instagram and Facebook and watch all the demos live on our YouTube channel.   

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.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 29th February 2016

Day one of The Staff Canteen Live 2016 at Hotelympia