Member of the Month June 2016: Alan Higgins

The  Staff Canteen

The Staff Canteen

Editor 4th July 2016

In association with

 

 

 

 

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. This month’s winner is Alan Higgins, a member who regularly contributes to our site via the app Chef+. He will also recieve a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.

We spoke to Alan to find out more about him...

Current place of work, position and a brief overview of where you have worked before.

I'm the head chef of Nautilus restaurant situated in the sea side town of Malahide. We are a family run restaurant made up of me in the kitchen and my wife Robyn who runs front of house. I'm a self thought chef who started working as a kp when I was 13, worked my way up the ladder to become head chef.

What is your cooking style and what can people expect from the food on your menu?

My cooking style is taking classical flavour pairings that work and putting my own spin on them. I'm very passionate about Irish produce and try to champion them as much as possible. Our menus change with the seasons which keeps everything fresh and exciting.

What do you like about The Staff Canteen app and website?

I've been a huge fan of the staff canteen for a long time now. The site is amazing for networking and gives a real insight into what's happening within the industry.  It's great to see what other chefs and restaurants are up to.

>>> View Alan's profile here and follow him 

 

What is your favourite dish to cook?

My favourite dish to cook would have to be seafood inspired as our restaurant is over looking the marina in our village. I never tire of a trip to the local fish mongers and gathering inspiration.  A current dish on our menu is steamed lemon sole fillets, Dublin bay prawn stuffing, young carrots, orange puree, sage gnocchi, prawn and carrot butter emulsion.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

My guilty pleasure would be nachos with jalapeños and cheese sauce. I always enjoy it as a rare treat going to the cinema.

What are your plans for the future?

My plans for the future is to keep developing the restaurant and our cuisine. If any awards or accolades come our way along our journey, then that would be a bonus. I've poured my life into the restaurant and am proud of what my wife and I have achieved so far.

Do you want to be the next member of the month? Download the app now for free and start sharing your images and interacting with other members to be in with a chance of winning!

>>> For Apple: Click here to redirect to the App Store

>>> For Android: Click here to redirect to Google Play

 

 

 

 

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 4th July 2016

Member of the Month June 2016: Alan Higgins