Meet the eight chefs joining The Staff Canteen’s San Sebastián 2026 tour
The Staff Canteen can confirm the eight chefs taking part in its inaugural European Chefs Tour: San Sebastián, running Tuesday, March 3 to Friday, March 6, 2026.
Hosted by Ashley Palmer-Watts, Amanda Afiya, and Mark Morris, the tour gives chefs the chance to examine the Basque region’s exceptional approach to produce integrity, fire cookery, flavour clarity and guest value.
The programme blends peer learning with first-hand cultural exploration — a hallmark of what makes San Sebastián one of the world’s most influential culinary destinations.
Ashley Palmer-Watts, executive chef at The Devonshire in Soho, said: “Great cooking is built on clarity — clarity of flavour, of sourcing, and of purpose.
“The Basque Country is a masterclass in all three. I’m excited to see how this experience shapes the chefs who are joining us.
“Trips like this leave a mark — it’s going to be brilliant to spend a few days with a diverse group of chefs, discussing and sharing our experiences in restaurants, what’s next, and how we can shape the next few years in this brilliant industry.”
The Eight Attending Chefs
Below is the full delegation for the 2026 tour.
Ashley Palmer-Watts — co-Owner, The Devonshire (Soho)
One of the UK’s most respected chefs, Ashley spent two decades with The Fat Duck Group before co-founding The Devonshire, now one of London’s most talked-about restaurants.
He brings deep knowledge of sourcing, fire, and menu rhythm to the group.
Nieves Barragán Mohacho — chef & owner, Sabor (Mayfair) & Legado (Shoreditch)
Born in Bilbao, Nieves is one of the UK’s most influential Spanish chefs, celebrated for elevating regional Basque cooking in London.
She provides crucial cultural context for the group throughout the tour.
Spencer Metzger — Head Chef, Row on 5 (London)
A Roux Scholar and Great British
His experience at The Ritz, L’Enclume and Frantzén brings technical depth to the tour.
Sarah Frankland — executive chef, Pennyhill Park (Surrey)
Sarah leads a 56-strong brigade across multiple outlets. Her craft blends classical training, sustainability and a strong leadership ethos.
She said: “As chefs, we never stop learning. Trips like this give us the chance to reflect, reset and return with new ideas that can inspire the teams we lead every day.”
Ben Drake — Head Chef, The Elephant (Torquay)
A two-time National Chef of the Year finalist, Ben has spent nearly a decade rising through the ranks at The Elephant under Simon Hulstone.
His style champions coastal produce, precision and clear, ingredient-led cooking.
Ben Harrison — chef & owner, CounterCulture (South West England)
Ben trained under Marco Pierre White before spending ten years as a private chef across Europe.
His debut restaurant CounterCulture quickly earned national acclaim for modern, approachable British cooking.
James Prout — Sous Chef, The Angel at Hetton (North Yorkshire)
James’ career includes The Wild Rabbit, Forest Side, Alchemilla, and luxury French chalets before joining Michael Wignall’s team.
Promoted to sous chef in 2025, he represents the next generation of modern British talent.
Robert Taylor — Chef & Co-Owner, Tallow (Southborough, Kent)
With over two decades in some of Kent’s best kitchens, Robert opened Tallow in 2021 — now one of the South East’s most acclaimed neighbourhood restaurants.
His food blends classical skill with hyper-seasonal ingredients and regional identity.
Confirmed Partners
The 2026 tour is supported by four confirmed partners:
The Staff Canteen will reveal venues and itinerary in due course.
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Meet the eight chefs joining The Staff Canteen’s San Sebastián 2026 tour
