The Staff Canteen Live 2017 Networking Lunch at Matt Worswick at The Latymer, Pennyhill Park

The Staff Canteen

This month we headed to Surrey for the next Networking Lunch which was held at the one Michelin starred, Matt Worswick at The Latymer, Pennyhill Park.

Our chefs enjoyed a six-course meal courtesy of Michelin starred chef, Matt Worswick along with matching wines and Pommery Champagne.

The chefs

Chefs in attendance this month included: Mark Kempson, head chef, Kitchen W8; Mikey Bain, head chef, Beechfield House; Craig Johnson, sous chef, Royal Oak Paley Street; Sarah Frankland, pastry chef, Pennyhill Park; Simon Ulph, head chef, Swan Chapel Down; Nathan Tolley, head chef, Coworth Park; Fred Clapperton, head chef, The Clock House; Laura Crouch, pastry chef, Marylebone Cricket Club at lord’s cricket ground; Andre Garrett, executive chef, Cliveden; Douglas Balish, head chef, Tudor Room at Great Fosters; Mike Wall-Palmer, head chef, The Anchor Ripley; Ben Piette, chef-owner, London House and Mark Lawton, head chef, The Leconfield New Street Petworth, Surrey.

MENU
Canapés

(Pommery, Champagne, France, NV)

Sourdough bread, Wagyu beef dripping and Salted Abernathy butter

Salt-baked celeriac, rémoulade, lovage and Australian truffle

(Anjou, Le Haut de la Garde, Château Pierre Bise, Loire Valley, France, 2015)

Poached lobster, spiced Brixham crab and sauce Americaine

(Pinot Noir Reserva, Maycas del Limari, Valle del Limari, Chile, 2016)

Maple Roasted Loin Venison, Sautéed Ceps, walnuts and pickled pear

(Château Poujeaux, Moulis en Médoc, Bordeaux, France, 2005)

Doughnut, Cox apple and Douglas fir

Dark Chocolate Délice, salted caramel and yogurt sorbet

(Maury, Lafage, Roussillon, France, 2015)

The menu at Matt Worswick at The Latymer, Pennyhill Park

Guests were treated to Pommery champagne on arrival along with canapes prepared by the team. This was followed by a tour of the kitchen with head chef and this month's host, Matt Worswick, before the band of chefs were seated for their lunch.

Dark chocolate delice%2C salted caramel and yogurt sorbet
Dark chocolate delice,
salted caramel and yogurt sorbet

 

To open the six course lunch guests enjoyed sourdough bread with Wagyu beef dripping and salted Abertnathy butter. This was followed by Salt baked celeriac, remoulade, lovage and Australian truffle and then Cornish lobster with Brixham crab.

Scottish Venison was next, served with sautéed ceps, walnuts and pickled pear. To finish the meal doughnut with cox apple and douglas fir was served up followed by dark chocolate delice, salted caramel and yogurt sorbet.

What the chefs and sponsors had to say about The Staff Canteen live networking lunch at the Latymer, Pennyhill Park

Cornish lobster - poached lobster, spiced Brixham crab and sauce americaine
Cornish lobster - poached lobster,
spiced Brixham crab
and sauce americaine

This month HIT Training were the headline sponsors for the lunch. Paul Mannering, Academy Principal at Hit Training ltd, thought the day was 'fantastic' with 'phenomenal food, fantastic company and service.' Paul explained: "We all have the same interests, we want to make this industry better and I think we have all faced the same challenges, attracting and retaining staff, and developing our people so it’s good to sit down with a like-minded group of chefs."

He continued: "I think the conversation fits in right, I think we just need to get the message out to more chefs about the new apprenticeship standards, how they differ from the old NVQ frameworks and just get them thinking about their own development needs and then giving them the information they need."

Andre Garrett, executive chef,  said: "It was a really lovely day and it was nice to meet people, I know Matt very well but I have never been to The Latymer to eat so I was very excited. The Staff Canteen are always really good and really engaging and I think that’s important so it was a good event.”

Speaking about the mix of chefs and sponsors he added: “I’ve met some good people and I’ll keep in touch with all of them and it was just nice to have a chat over a lovely lunch with a chef that I respect very much. It’s been a good day.”

Simon Ulph, head chef at The Swan at Chapel Down, agreed: "I loved it, I thought everything was beautiful. I thought it was really good, really well organised, the food and alcohol was great and it was nice meeting everyone.

“It was nice speaking to HIT Training and all of the sponsors.”

The lunch was sponsored by HIT Training, Pommery, ChefWorks UK and The Federation of Quebec Maple Syrup Producers

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 14th November 2017

The Staff Canteen Live 2017 Networking Lunch at Matt Worswick at The Latymer, Pennyhill Park