The Staff Canteen Live 2016 networking lunch at Michelin-starred Pied à Terre

The  Staff Canteen

The Staff Canteen

Editor 6th December 2016

The Staff Canteen Live 2016 returned to London for another Michelin-starred Networking Lunch event! This time we went to Pied à Terrewhich holds a star in the Michelin Guide UK.

Thirteen chefs and a few select suppliers joined us for a free delicious seven course menu, prepared by executive head chef Andy McFadden and his team. This was a place for some very interesting discussion and a networking opportunity with a difference!

RICHARD VAUGHAN’S SUCKLING PIG, CARROT, PRUNE, BALSAMIC “FEATURING NESTLE CHICKEN STOCK”

Richard Vaughan’s Suckling Pig,

Carrot, Prune, Balsamic

“Featuring Nestle Chicken Stock”

A bit like 'speed dating', chefs got the opportunity to meet with the various suppliers and talk over some great food and wine pairings. Upon arrival, guests enjoyed champagne from Pommery and canapés -  Andy talked the guests through the menu and then managed to squeeze everyone in for a quick tour of the kitchen.

>>> Read more about Andy McFadden here

Chefs from all different backgrounds - pub groups, hotels, Michelin-starred restaurants, development/brand chefs - all came together and were deep in conversation enjoying a delicious seven course menu. The guest list included: Daniel Welna, senior sous chef, City Social; David Mulcahy, culinary director, SODEXO UK & Ireland, Paula O Neill, group executive chef, Payton & Bryne; Ben Murphy, head chef, The Woodford (former); Graham Garrett, chef patron, The West House; Leo Kattou, sous chef, Simpsons; Peter Joyner, food development chef, Ellior; Russell Bateman, head chef, The Grove Hotel; Elliot Hill, executive chef, The Star & Anchor, London; Mark Taylor, executive chef, Selfridges, John Feeney, culinary and innovation director Europe, Griffith Foods; Adam Handling, chef patron, The Frog and Hayden Groves, executive chef, Baxter Storey.

Once seated, Eimear Owens, F.O.O.D.I.E Country Sales Manager at Santa Maria UK Limited gave a brief introduction to their new Tellicherry black pepper, a mill of which was on each table as well as being used by Andy in the first course, a crab dish.

Menu

Canapés and Pommery Champagne

Pembrokeshire Crab, Avocado, Turnip, Ponzu

“Featuring Tellicherry, Santa Maria Black Pepper”

Champagne, Pommery, Royal, Brut, France

Parmesan Dumplings, Sweetcorn, Chanterelles, Truffle

2015 Vinho Regional Alentejano, Verdelho, Esporao, Portugal

Squid “Linguini”, Parsley, Buckwheat

2015 Viognier, Babylonstoren, Paarl, South-Africa

Richard Vaughan’s Suckling Pig, Carrot, Prune, Balsamic

“Featuring Nestle Chicken Stock”

2013 Rubicone, San Valentino, Emilia-Romagna, Italy

Passionfruit Pre-Dessert

Chocolate, Mandarin, Honeycomb, Stem Ginger

2013 Maury, domaine Fontanel, Roussillon, France

 COFFEE AND BIRCHALL TEA

Eimear said: "I thought there was a really good range of influencers invited, such a broad spectrum of people. I think they were really good at listening and willing to learn about something new and it’s a very engaging environment to be doing this in."

The discussion theme for the event was outsourcing. Introduced by Mark Morris, guests spoke about the time-saving benefits of the practice, as well as considering the impact that outsourcing can have on the quality of the dishes.

The feedback for the event was overwhelming. Russell Bateman (Colette's at the Grove) said: "It was a real great benefit to get to talk to other professionals from different sectors that you wouldn't normally get to meet or get the opportunity to talk to. Also to find out what other people are doing in the industry, with regards to outsourcing because everyone's got a different viewpoint on it, and they're all as relevant as each other. Ultimately, the only way we progress is by talking to each other, moving forward."

Another supplier representative Anna Wallis from Pommery added: "It’s been such a positive experience and I think as these lunches continue, so will the opportunity to build relationships, to make friends and to understand each other's businesses... there's so much information out there nowadays, to relax, to enjoy good food and to meet some very clever, passionate people in the food business is an absolute gold mine."

CHOCOLATE, MANDARIN, HONEYCOMB, STEM GINGER, Pied a Terre

Chocolate, Mandarin,

Honeycomb, Stem Ginger

Many chefs were very impressed with the format of the event. Graham Garrett (The West House) said that the lunch was different and thought-provoking:

"It's great to actually be able to sit and talk to other people in the industry, your peers, other chefs… It’s not like supplier events where people try and sell you things you don't need and you already know them all. It really is just a general chat and you get stuff out of that that you don't realise which it makes you think about when you leave: different ways of working maybe, some of the guys talking about apprenticeships, getting involved in stuff like that... You see their problems as well as the problems you may have."

The lunch was sponsored by Pommery, Nestle CHEF, HIIT Training, Charvet, Santa Maria, Birchall Tea and Beacon Design.

Our first lunch of 2017 will take place at Outlaw’s at The Capital on Monday, January 9. Future lunches will be at The Elephant, The Ox and Finch and Adam Reid at The French so we’re very excited for these to continue in the new year!

If you'd like to apply for an exclusive place at the next Networking Lunch, simply click the link below and complete the registration details today. (T & C's apply)

>>> TSCLive networking lunch registration form

 

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The  Staff Canteen

The Staff Canteen

Editor 6th December 2016

The Staff Canteen Live 2016 networking lunch at Michelin-starred Pied à Terre