Our Top Ten Instagram Images August 2017

There are some new names and some familiar faces in this month's Instagram Top Ten!

When you upload images to your profile, we share the very best ones on our Instagram feed, for our 98,000+ followers to see. The most liked are then compiled into a Top Ten each month, and the top three win themselves a TSC mug.

1. Scallops, sauté veg and citrus red wine glaze

@chefalexanderquintero

>>> See Alexander Quintero's profile and follow him here

2. Sea trout, saffron, sea herbs and clams

Jack Scavetta

>>> See Jack Scavetta's profile and follow him here

3. South African tail, roasted asparagus, hollandaise, coriander flowers, mussel liquor air

@ryneharwick

4. Amber jack, citrus roasted beet, kumquat, heirloom tomato, beurre blanc, turnip puree

@ryneharwick

>>> See Ryne Harwick's profile and follow him here

5. Salmon, Peas, Crab Smoked Bacon Croquette, Charred Leek, Roasted Broccoli and Spinach

@chasoldboy

>>> Member

Not Right Now

Contribute

of the Month June 2017: Charles Lee

6. Roasted Lamb Rump with Soy Charred Plums, Fennel, Onion Bulbs and Bean Sprouts

@brokedinner

>>> Member of the Month August 2017: Kareem Roberts

7. Beetroot cured salmon roulade, fermented beetroot gel, creme fraiche, squid ink tuille

@vezhdi_ag

>>> See Vezhdi Aptikadir's profile and follow him here

8. Cucumber gazpacho, pickled cucumber

@the_lazy_chef_antwerp

>>> See The Lazy Chef's profile and follow him here

9. Chicken breast poached in curry stock with roasted yellow tomato puree, red rice pilaf, pickled lime, and curry oil

@brokedinner

10. Pigeon, beetroot, chicken parfait

@simon_edwards

Pigeon, beetroot, chicken parfait by Simon Edwards

>>> See Simon Edwards' profile and follow him here
⠀

If you want to be on September's Instagram Top Ten, upload your pics to your profile and we'll put the best ones to a vote on our Instagram!

>>> The Chef+ app is free to download.

Built by Chefs. Powered by You.

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.

Support Us

CONTRIBUTE

CONTRIBUTE Support The Staff Canteen

6. Roasted Lamb Rump with Soy Charred Plums, Fennel, Onion Bulbs and Bean Sprouts