Our Top Ten Instagram Images for September 2016!

The Staff Canteen

The standard of dishes on our Chef+ app just keeps getting better! We like to celebrate the members by sharing their images on our Instagram feed and the most liked ones will feature in a top ten each month.

If you want to feature in October's top ten list, download our app Chef+, upload your images to your wall, follow @thestaffcanteen on Instagram and we will add your dishes to our feed for our followers to take  a look at. The ten images which receive the most likes each month will be added to the website and showcased to our 187, 000+ social media fans.

The top three on our most liked list will receive the coveted The Staff Canteen mug! Here are this month's top ten:

1. Seabass, petit pois a la francaise by @shaiedginton

Seabass, petit pois a la francaise by @shaiedginton

2. Cod with tarragon gnocchi, celeriac foam, raspberries vinaigrette & heritage carrots by @laursamoila

2. Cod with tarragon gnocchi, celeriac foam, raspberries vinaigrette & heritage carrots by @laursamoila

3. Home cooked Var Salmon with Pickled Cucumber ready for tonight's celebrations  (@theritzlondon #InstaTakeover)

3. Home cooked Var Salmon with Pickled Cucumber ready for tonight's celebrations  (@theritzlondon #InstaTakeover)

4. Roast cod, linguine, saffron fish butter, mussels, sea herbs by @spencerhewitt

4. Roast cod, linguine, saffron fish butter, mussels, sea herbs by @spencerhewitt

5. Curried monkfish, wasabi pea and coconut soup, puy lentils by James Bone

5. Curried monkfish, wasabi pea and coconut soup, puy lentils by James Bone

6. Duck, confit potato, wild mushrooms, salt baked swede & damson coulis by @garethleighjenkins

6. Duck, confit potato, wild mushrooms, salt baked swede & damson coulis by @garethleighjenkins

7. Mackerel (@cartersofmoseley #InstaTakeover)

7. Mackerel (@cartersofmoseley #InstaTakeover)



8. Pomegranate cured rainbow trout with smoked roe, apple, pickled new potatoes & horseradish creme by @andreas.nicoletti

8. Pomegranate cured rainbow trout with smoked roe, apple, pickled new potatoes & horseradish creme by @andreas.nicoletti


9. Chocolate • Mango • Green apple • Lemon • Meringue by @chefrichardkarlsson

9. Chocolate • Mango • Green apple • Lemon • Meringue by @chefrichardkarlsson



10. Seabass, cauliflower purée, prosciutto powder, wasabi caviar & finger lime by @emmanuel727

 10. Seabass, cauliflower purée, prosciutto powder, wasabi caviar & finger lime by @emmanuel727


>>> See more of our Instagram top ten lists here...

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  – 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 16 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 560,000 followers across Facebook, X, 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 5th October 2016

Our Top Ten Instagram Images for September 2016!