Showcasing Scotland The Staff Canteen Live excites at day two of ScotHot 2023

Alex South

Alex South


Today marked the final day in Glasgow for The Staff Canteen Live does ScotHot 2023 with demonstrations from five of Scotland’s best chefs, pulling in huge crowds throughout the day.

Kicking off day two, Michelin-starred chef Tom Kitchin, Chef Patron of The Kitchin, dazzled guests with his scallop baked in the shell dish.

Michelin-starred chef Tom Kitchin, Chef Patron of The Kitchin
takes to The Staff Canteen Live stage

Describing how he found his demonstration Tom said: “It’s the first time doing The Staff Canteen Live but it was really good. I think it’s really important that chefs give back, we’re here to inspire, we’re here to make sure the next generation are being inspired and that we’re being role models to young chefs.”

Talking about his experience working with The Staff Canteen, he added: “What The Staff Canteen has done, it’s really important that we support each other. Young chefs have such great access these days, when I was young and cooking and going to London, I had nothing like The Staff Canteen at my disposal, so use it.”

Tom's scallop baked in the shell dish

Cooking for a second day was Graeme Cheevers, Chef Patron of Michelin-starred Unalome, who presented Orkney scallop, black truffle, dashi butter sauce; and red deer saddle, celeriac, quince and sauerkraut.

Adam Knights, Marketing Director, Rational UK said: “I really liked being close to The Staff Canteen stand, it was a nice collaboration and a nice flow into our area. It felt like we were more connected to your show this time round. When Graeme Cheevers was on there was a big audience which was great because we’ve just done content with him and were able to release it at the same time, so I felt there was a lot more collaboration between the sponsorship we have with The Staff Canteen and the stuff that we were doing, it’s fantastic. Working with The Staff Canteen, it’s something that Rational really enjoys doing, long may it continue.”

Stuart Ralston, Chef Owner of Edinburgh’s Aizle, Noto
and Tipo restaurants impresses the audience

Cooking Wagyu beef, salsify & black garlic with a beef cheek donut was Stuart Ralston, Chef Owner of Edinburgh’s Aizle, Noto and Tipo restaurants.

Commenting on how he found this year’s show, Stuart said: “I like being here and showing off what we’re doing at the restaurant. We don’t usually get to have that connection with people all that much, I’m genuinely curious about what people think we do or the effect that it has on people because you don’t really know that when you’re working in a restaurant.”

Stuart's Wagyu beef, salsify & black garlic
with a beef cheek donut

Talking about working with The Staff Canteen, Stuart said: “I’m genuinely humbled when The Staff Canteen asks me to do something. I’m always in a kitchen in a restaurant all of the time so I don’t get out much and to be included with Michelin-starred chefs like Tom Kitchin, people who I look up to, it’s nice to be on the same stage with them.”

He added: “If I had the access to The Staff Canteen in my younger years, the amount of information available to people and network with chefs, or get recipes, or watch video, there’s so much content on there, it’s absolutely invaluable to anybody who wants to be a chef. Over the last nine years they’ve definitely helped my career and will definitely help people below me.”

Up next to the stage was Francois Galtier with Sodiaal UK, showcasing the art of croissant making and the demonstrating the lamination process.

Camille Sharif, Key Account Manager for Sodiaal UK, said: “The main point for us to participate in The Staff Canteen Live is to gauge interest from the Scottish market on our products, as well as be able to get quality content of our chef, as we know The Staff Canteen always has a great team around capturing the event. Having Francois do a demo in front of a proper audience is something we have been trying to do for years and we're super grateful it's finally happening.”

Peter McKenna, Chef Owner of The Gannet

Last but by no means least to grace The Staff Canteen Live stage was Peter McKenna, Chef Owner of The Gannet, who served maple cured Gigha Halibut, wild garlic emulsion, pickled kohlrabi; and Border hogget loin & shoulder, white bean and buckwheat.

Border hogget loin & shoulder, white bean and buckwheat

Describing how he found the day, Peter said: “I don’t do many demonstrations throughout my career but I have done them with The Staff Canteen before and I just like working with The Staff Canteen. They’re great people, great energy, and they do great things for the industry.”

Maple cured Gigha Halibut, wild garlic emulsion, pickled kohlrabi

He added: “I wanted to do the demo today more for sous chef Finlay Laing than I did myself. He’s never been on stage before, he’s never done a demo before, but I know he’s keen and eager and wants to do that so it’s as much for him as it is for me and the restaurant.”

The Staff Canteen Live could not happen without our other great sponsors: Rational, Meiko UK, Nyetimber, Sodiaal UK.

We also couldn’t do it without the brilliant students from City of Glasgow College.


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Alex South

Alex South

Editor 9th March 2023

Showcasing Scotland The Staff Canteen Live excites at day two of ScotHot 2023