This year's 
tion. Luke's winning dish of prepared Rump of lamb, lentils and purple sprouting watercress pesto and Murrat Potatoes.
Luke who has wo
rked at Audley's Wood hotel for over two years, under Executive James Parson, said he was "Delighted and winning best in class was even more special" Executive Chef James felt that "It's important to encourage young chefs, and I'm always keen to support my team in events such as the Wessex Salon"
The Staff Canteen is keen to support events that promote and support chefs off all levels. Mark Morris director of the Staff Canteen said "We will continue to support Salon and events aimed at raising Chef skills across the UK, we are proud to be associated with Wessex Salon, and look forward to working with the team in 2012 to build on the success of this year." The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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