with seasonal ingredients cooked using a mixture of classic and modern techniques.
Designed by brothers Chris and Jeff Galvin, the menu will include meat and fish from their award-winning suppliers with dishes such as slow cooked beef cheeks in stout & caramelised carrots, Galvin cured smoked salmon with soda bread, charred beetroot and goats curd salad, rarebread sausage rolls, grilled Suffolk pork and cider braised onions, flatbread with tuna and smoked aubergine, spatchcocked Cotswald chicken and green clementine trifle.
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.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
