Member of the Month May 2017: James Carn-Pryor

The  Staff Canteen

The Staff Canteen

Editor 1st June 2017

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 James Carn-Pryor.


As a member who regularly contributes to our site via the app Chef+, James will receive a copy of 'Eleven Madison Park: The Cookbook’ by Daniel Humm and Will Guidara, a goodie bundle from our app sponsors Essential Cuisine and The Staff Canteen mug.


The Staff Canteen, Octopus, squid ink gnocchi,monks beard, oyster mushroom, parsley soup by chef James Carn-Pryor

Octopus, squid ink gnocchi,

monks beard,

oyster mushroom, parsley soup

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

I am currently head chef at The Angel Hotel in Bury St Edmunds, my first head chef role which I have been in for five months. Previously, I worked at Pea Porridge as sous chef, which is a lovely neighbourhood bistro with a Michelin Bib Gourmand. I was sous chef at Tuddenham Mill before that with Lee Bye. Both were very enjoyable experiences.

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

My cooking "style" is produce driven, clean and seasonal. I like to use whole animals and more underused or forgotten cuts/ingredients, serve them with a little bit of finesse, so hopefully appealing to everyone.

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

I think The Staff Canteen website is great to see what other chefs are up to all over the world, and for keeping up to date with industry news. The app is great for sharing ideas and recipes.

 >>> See James' profile and follow him here

What is your favourite dish to cook?

My favourite dish to cook is probably the new lamb belly with crispy sweetbread that went on the menu recently. We cook it in beer from the brewery over the road from the hotel and serve it with IPA pickled Roscoff, broad beans, fresh peas and the last of the wild garlic. 

The Staff Canteen, Trout, salad cream, cucumber, radish , dill by chef James Carn-Pryor
Trout, salad cream, cucumber, radish, dill

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

My favourite thing to eat is not particularly exciting but I love fresh steamed mussels with parsley and white wine. I suppose my guilty pleasure or not ‘cheffy’ thing to eat is cheddar and marmite on toast, after work with a beer! 

What are your plans for the future?

My plans for the future are to hopefully continue to build the reputation of the restaurant at The Angel Hotel, to keep pushing to improve the offering with my brilliant brigade and just to enjoy cooking. I am only 26 and in the more distant future, I would love to have my own place but that is a while away and I really want to concentrate on what I can achieve now. 

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

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





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The  Staff Canteen

The Staff Canteen

Editor 1st June 2017

Member of the Month May 2017: James Carn-Pryor