Our Top Ten Instagram Images August 2020

The  Staff Canteen

The Staff Canteen has  a group of dedicated members who share their images on the website regularly, which we share on our Instagram account.  If you'd like us to share your food shots, create an account and start posting today - and you might make it into our top 10! 

The 3 lucky chefs whose images get the most likes will win a TSC mug! 

1 - Pine nut and herb-crusted cod,
warm potato and fennel salad, 
sauce puttanesca by Rohit Chhetri (@chhetri.rohit25)
2 - Torn buratta, parma ham, honeydew melon,
balsamic, virgin olive oil, crispy bread
by Alan Higgins (@alanhigginschef
3 -Beetroot carpaccio, local beetroot, goat's cheese,
mustard aoli, pickled shallots,
balsamic and greens
by Pranav Palande (@pranavpalande3
4 - Kinlochvervie Hake, Pickled fennel,
Pistachio and Cashew Beurre Noisette 
by Calum Montgomery @skyechefmonty
5 - Madras crusted duck breast, pulled duck leg, banana floret croquette
 coconut and Fresno chillies, sweet-Sour duck sauce,
cucumber, banana blossom & lychee carpaccio,
pickled mustard seeds, coriander oil
by Pradeep Rubinath (@pradeep_rubinath)
6- Potato chargrilled, warmed and marinated in chorizo oil
garlic and marjoram,
picante bravas purée, black garlic aioli, garden marigold
by Piers Dawson (@piersdawson
7 -Salmon mosaic, cucumber gazpacho, dill oil, tomato, mandarin orange
by Pranav Palande (@pranavpalande3
Lobster claws/cottage cheese tortellini, garlic butter-poached lobster tail,
bisque, black truffle, chive oil
by Saša Vojnović (@sasa_vojnovic
Seared lamb rump with anchovy croquette, roasted tomato emulsion,
chasseur sauce
by Kareem Roberts (@brokedinner)
Pan-seared seabass, vegetables, saffron sauce
by Burim Asllanaj (@burim_asllanajchef

If you want to feature in our Instagram Top Ten for September, keep posting pictures on your TSC profile and we'll share the best!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 8th September 2020

Our Top Ten Instagram Images August 2020