Our Top Ten Instagram Images September 2020

Here at The Staff Canteen, we have a group of dedicated members who share their images on the website regularly but we also want to see some new followers in our top ten, so create your account and start posting today!

Each month, we shortlist and feature the ten most liked chef images on our Instagram feed. The 3 lucky chefs whose images get the most likes will win a TSC mug!

1. Ham hock, pea velouté, crispy hens egg, pickled pearl onions, chilli oil by Joe McCarthy (@chef_joe_mccarthy)

2. Kinlochvervie Hake, Pickled fennel, Pistachio and Cashew Beurre Noisette by Calum Montgomery (@skyechefmonty)

3. Even duck with braised parsnip and autumn salad by @the_sizzling_swine

4. Honey glazed duck on a bed of pea purée risotto with a Parmesan crisp by Dan Richards (@danrichards312)

5. Warm caponata salad by Alan

Close Message - I might contribute in the future

I love what you do, let me contribute right now

Higgins (@alanhigginschef)

6. Prawn, lemon and dill cream cheese - Dressed Atlantic prawns - Apple, cucumber and grape salsa by Gareth Wharton (@chef_gareth_wharton)

7. Pan-roasted sea bass with broad beans, bacon, and fermented shrimp butter by Kareem Roberts (@brokedinner)

8. Quebec mozzarella, courgette, olives, pickled mustard seeds, fennel flowers and tarragon by Oli Harding (@oli_harding)

9. Smoked pollock, kedgeree, soft boiled egg, coriander cress by Tony Rodd (@tony_rodd)

10. Cod cheeks, chorizo salsa, avocado purée, black olive, coriander by Joe McCarthy (@chef_joe_mccarthy)

If you want to feature in September's Instagram Top Ten, keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and we'll share the best!

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.