The Staff Canteen

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

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

1: Lamb saddle, slow-cooked lamb flank, cumin yoghurt, roasted shallots, fresh peas, pea puree mint oil and lamb jus by @ryan27184

2: Scottish Blue Mussels, nduja, cider, garlic, and parsley by @bensmithchef

3: Trio of venison, loin in pistachio, spring roll, venison & black pudding sausage, celeriac purée, girolle mushrooms, and plum jus by @chefjohnmaltby

4: Pulled lamb stuffed jacket potato by @chasoldboy

5: Grilled pineapple

Close Message - I might contribute in the future

I love what you do, let me contribute right now

and coffee mousse by @semgrotenhuis

6: Lemon meringue pie, white chocolate, mascarpone mousse, lemon and basil sorbet by @chefsimonharrison

7: Aged fillet of beef, blanched and peeled sun dried home grown Pera tomato, blackened vinagre de Jerez onion, basil oil split roasting Jus with capers by @piersdawson

8: Confit pork jowl on sourdough, pork loin, pickled onion, sage onion rings, pork jus by @tom.i.bainbridge

9: Seabass, prawn, scallop, celery, apple, and fennel by @seannoonanchef_23

10: Hogget, wild mushrooms, tarragon, and black garlic butter by @lewis.de.haas

If you want to feature in October'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.