The Staff Canteen Live 2014 returns to the Hotel & Catering Show this year with a star-studded selection of chefs lined up and we can now reveal the dishes they will be preparing live on stage at the BIC next week

Sam Moody, The Priory Hotel

Roast Dorset rose veal sweet bread with purple sprouting, confit lemon and veal jus Speaking about this recipe, Sam said: “The dish is off our Carte, sweet breads come on and off the menu all year round. The main reason for choosing this dish is that I love sweet breads, and I like to cook what I love to eat. “Also it’s great to use bits from the whole animal. If we have veal loin on the lunch menu, on a busy week we might sell five or six middles, it’s important to think about using up the rest of the animal as well, including the offal, granted you don’t get many sweet breads from a veal but that said I only use them when my Butcher has them.”

See Sam’s full recipe here

Tom Aikens, Restaurant Tom Aikens

Baked scallop, yeasted mash potato, fermented grains and bread soup
Tom is looking forward to creating one of his standout dishes, saying: “This has been on the menu for two years and is now almost a signature dish. The tastes are very clean and rounded with different textures and tastes being balanced as one dish.

“The reason I chose this dish is that there are many elements of cooking from braising in a water bath to dehydrating, making a consommé, fermenting the grains and making a mash potato.”

See Tom’s full recipe here

Dominic Chapman, The Royal Oak Crimped cod with oyster sauce Looking ahead to the live demo Dom said: “The dish is new to the a la carte menu and is inspired by British recipes from the war. “I chose the dish because it's interesting to cook, looks and tastes delicious. There are also a few elements for tasting during the demo.” See Dom’s full recipe here Register now for free for your chance to see these chefs in action on 11 March.

>>> Read more about The Staff Canteen Live here

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