Member of The Month-Jan Bretschneider

The  Staff Canteen

The Staff Canteen

Editor 2nd May 2014
Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so from now on we will be featuring a different member every month, and get to know a little bit more about them. Jan Bretschneider-under the hotplate at Langshot Manor This month’s winner is Jan Bretschnieder, who works as the Sous Chef at the Langshott Manor in Surrey, a four-star country hotel and shooting lodge. Jan has been there for five years and is overwhelmingly positive about his experience there: “It’s fantastic, it’s always been a great opportunity to be honest, we only have a small kitchen team so it’s like a family ”. Jan, originally from Germany, has had the opportunity to travel around various countries through cooking. He told us “some people spend millions on holidays without really getting to know the places they visit” and that “one of the best parts of my job is getting to see and learn much more about the places I visit.” One of Jan's recent posts-smoked trout mi cuit, beetroot, watercress and horseradish Jan’s a family man and works with his fiancée Stacey Barnett, who is the pastry chef at Langshott Manor. “I may wear the trousers at work, but she wears them at home,” he joked. “This year will be the first time in 15 years that I will be spending Christmas with my family, however that’s not to say that the last 15 years have not been an absolute blast, as I have loved it, but now is the time to make the decision to spend that time with them”. “I was quite surprised to be named member of the month, there are some great people on The Staff Canteen, I often like to meet people on the site, and go and eat where they work, which is a very good thing for the community of chefs”. Another upload from Jan, chocolate and raspberry dessert by Pastry Chef Stacey Barnett at Langshott Manor If you would like to keep up with Jan, you can keep up to date with his posts here or follow him on twitter: @janbretschneide

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 2nd May 2014

Member of The Month-Jan Bretschneider