Member of the month - Avrum Frankel

Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated. Place of work? I am currently head chef at the White Horse in Brancaster, Staithe, where I have been for 4 years. But am about to embark on a new adventure and am relocating to Cork Ireland, with my wife and three kid; this is where my wife is from. I have just secured a job at Apple Computers European Headquarters as their head chef, so a new challenge for me working with a very exciting company.

Favourite food to cook and eat? Where I currently am we are right on the marshes and have some amazing shellfish and locals bring us catch of the day so

Close Message - I might contribute in the future

I love what you do, let me contribute right now

I think fish is one of my favourite things to cook and to eat I really love North African food. Best thing about being a chef? I think that's the best thing about being a chef is learning about new cuisines and ingredients and adapting them to your style. I will always be a chef in some shape or form, it is my passion and I think it started with cooking with my mum at a young age. I used to borrow her Delia Smith books and try out the recipes.

Pheasant, beer and date stuffing, heritage carrots

How do you use the site: Have loved using The Staff Canteen app, for so many reasons, the great features with the top restaurants in the world, getting inspiration from seeing other people’s ideas, and being able to use it as a great place to source recipes and information. Have a look at his profile here - Avrum

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.