The Staff Canteen Live 2018 Networking Lunch at Cornerstone

The Staff Canteen

The final TSC Live Networking Lunch of the year was held at Cornerstone in Hackney Wick.

Chefs and sponsors enjoyed a four course menu with matching wines from chef Tom Brown and his team.


Chefs in attendance were: Jordan Bayes, junior sous chef, Tuddenham Mill; Selin Kiazim, chef director, Oklava and Kyseri; Simon Woodrow, head chef, Sofitel London St James; Daniel Mcgarey, executive head chef, Royal Lancaster London; Hannah Catley, head pastry chef, Chiltern Firehouse; Ben Palmer, chef owner, Greedy Goose; James Sherwin, chef owner, Wild Shropshire; Josh Donachie, sous chef, Port Gaverne Hotel; David Fetigny, sous chef, Clos Maggiore;  Matt Ramsdale, senior sous chef, The Chester Grosvenor; Tim Dela Cruz, head chef, Skewd Kitchen; Dan Wilson, chef owner, Dandy; Sean Patterson, hospitality and catering lecturer, Farnborough College; Dean Crews, group executive chef, Kew Green Hotels and Jack Shaw, head chef, Lexington Catering.


Arrival drinks & snacks

Pickled Oysters, Celery, Horseradish & Dill

Cueto Prosecco, Millesimato Extra Dry, 2017 

Coombeshead Farm Sourdough Toast, Butter 


Salmon Tartare, Classic Garnish, Chicory (salmon from Seafood from Norway)

Mackerel Pate, Cucumber, Treacle Bread (Borage Cress from Koppert Cress)

Gruber Roshitz, Grüner Veltliner, 2017 


Roast Salt Aged Duck, from Udale Speciality Foods, “Poor Man’s Goose”, Carrots, Chestnuts

Cornish Hake, Roast Chicken Butter Sauce, Leeks (chicken from Udale Speciality Foods)

Knight’s Point, Pinot Noir, 2016 


Pavlova, Plum, Blackberry, Vanilla

Woodstock Muscat NV, Mclaren Vale 


Petits fours

The menu at Cornerstone

Upon arrival, guests enjoyed a glass of Cueto Prosecco and some snacks of pickled oysters, celery, horseradish and dill. Tom Brown then gave the guests a tour of the open kitchen at Cornerstone, before sitting down to lunch.


Norwegian Salmon Tartare, Classic Garnish, Chicory 

Image by Matt Ramsdale on Twitter

Tom and the team served a four course menu featuring a Norwegian salmon tartare (with fish supplied from Seafood from Norway) and his Great British Menu 2018 winning main course, ‘Poor Man’s Goose’ – a roast salt aged duck (supplied by Udale Speciality Foods) with carrots and chestnuts.

What the chefs and sponsors had to say about The Staff Canteen Live networking lunch at Cornerstone

The headline sponsor for this month's networking lunch were Seafood from Norway. Celestine Cheong, senior communications lead for Seafood from Norway said: “As a sponsor, being able to go around the tables, it was very useful to meet different chefs from different parts of the industry, larger and smaller businesses alike. It was good to really understand what makes them tick with produce – why they choose their produce, where from and how much culture is embedded from either ownership or through sustainability.”

She added: “Seafood from Norway were delighted to hear that the meal cooked by Tom Brown was excellent – it was very tasty. It was nice to also see the chefs having a bit of competition with each other – taking pictures of our dish!”

Karl Pendlebury, senior manager for Quality Standard Mark for the Agricultural and Horticultural Development Board said: “Today has been fantastic – networking with chefs that I don’t always come into contact with. We’ve talked about the beef and lamb industry and about our education programme, which has been well received.”

He added: “I think that more networking events are the way forward. The hard sell days are gone and it’s more about education and how we move forward, getting that through in the social scene.”


Poor Man’s Goose’ – a roast salt aged duck

(supplied by Udale Speciality Foods)

with carrots and chestnuts.

Josh Donachie, sous chef at Port Gaverne Hotel said: “I think there’s been great people, great food and wines. It’s good to meet suppliers too. I think that networking is important in this day and age.”

Dan Wilson, chef owner, Dandy said: “I’ve got to say that I think Tom’s food is inimitable. I would wholeheartedly recommend for chefs to be a part of these events. This was a really nice way to meet people that I wouldn’t otherwise be aware of. It’s a great way to see different products and how they can be used in the kitchen on different spectrums.”

The lunch was sponsored by Seafood from Norway, Koppert Cress, ChefWorks UK and IrelandAHDB and Udale Speciality Foods. 2.PNG

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 6th December 2018

The Staff Canteen Live 2018 Networking Lunch at Cornerstone