The Staff Canteen Live 2018 Networking Lunch at The Flitch of Bacon

The  Staff Canteen

The Staff Canteen

Editor 14th August 2018

This month, The Staff Canteen Live Networking Lunch was held at The Flitch of Bacon.

In the last of our second series of TSCLive Networking Lunches, chefs and sponsors enjoyed a five-course meal with matching wines plus snacks from chef and partner at The Flitch of Bacon Tim Allen and his team.

Chefs

Chefs in attendance were: Dean Hoddle, head chef, Silverstone race circuit; Emrah George,senior sous, Cora Pearl; Tom Rhodes, executive chef, Twickenham Rugby stadium; Stephen Robson,  head chef, The Pier, Harwich; Jahdre Hayward, head chef,  Hayward’s restaurant; Paul Evans, head chef, Mallory Court; Mark Abbott, head chef, Midsummer House; Michael Coaker, head of restaurants, London College of Hospitality; Tom Booton, head chef, Alyn Williams at the Westbury; Stuart Oliver, executive chef, Kesgrave Hall;  Tony Parkin, head chef, West House; Rob Kirby, chef director, Lexington Catering;  Jack Maclean, sous chef, Wivenhoe House and Brian Powlett, head chef, Greyhound Ipswich.

Menu

Snacks

Pommery, Champagne, France, NV

Norwegian salmon

Isle of white tomatoes, iced anchovy and lemon, tomato juices garnished with Koppert Cress Blinq Blossom

Pommery, Champagne, France, NV

Pork jowl and Cornish crab

Two ways, crab dash and seafood glaze, with Syrah leaves, Citra leaves and Salicornia cress from Koppert Cress

Junmai, Ginjo, Sparkling Sake, Akashi-Tai, Japan, NV

Flitch of bacon and scallop
Maple and maple vinegar, barbecued cabbage, gooseberry and pickled mustard seeds
Riesling, Schloss Johannisberg, Rheingau, Germany, 2015

Veal

Parmesan cauliflower, liquid truffle Agnolotti and pousse d’épinard

Pinot Noir, Crimson, Ata Rangi, Martinborough, New Zealand, 2016

Raspberry

Délice and caramelised white chocolate finished with Purple delight from Koppert Cress

Maury, Expression, Mas de Lavail, France, 2015

The menu at the Flitch of Bacon

Upon arrival, guests enjoyed Pommery champagne, with snacks of Parmesan gougère and Norwegian Seafood salmon belly, buttermilk and apple. 

flitch of bacon

Chefs enjoying the Pommery

champagne reception

As with all our lunches the chefs and sponsors then took a look around Tim Allen's kitchen before sitting down to lunch.

Photo 13 08 2018%2C 13 52 37 low res
Flitch of bacon and scallop

The five course tasting menu was paired with wine including Pommery champagne for the starter of Norwegian Seafood salmon, Isle of white tomatoes, iced anchovy and lemon, tomato juices and garnished with Koppert Cress Blinq Blossom. We were also treated to the signature dish, Flitch of bacon and scallop.

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

Photo 13 08 2018%2C 14 27 21 low res

Parmesan cauliflower, liquid

truffle Agnolotti and

pousse d’épinard

Brian Powlett is the head chef at the Greyhound in Ipswich and he is also a regular chef blogger who we feature on The Staff Canteen each month. He said: "It's great to actually meet people and realise you share mutual contacts. Meeting the suppliers in this environment is good, I've met suppliers who I haven't used but I will try to factor them in, in the future. Meeting them face to face and learning more about their products in just a two minute conversation makes you think 'oh I can use that'."

He added: "The Flitch of Bacon has been an incredible venue and I'm totally jealous of the kitchen!"

Attending for the first time was Franck Pontais, Innovation and Development Chef at Koppert Cress UK. He said: "Today has been fantastic for me because i can speak to the chefs when they are not stressed and they are relaxed. This event puts you in front of the right people and it gives you the time you need to speak to chefs.  I really appreciated the one to one aspect, it allowed me to get to know the chefs and understand what they are looking for.  

"I think this event is unique, it allows us to showcase some of our products on the dishes but also it allows us to say we have so much more available." 

Michael Coaker from the London College of Hospitality and Tourism added: "It's always a challenge getting a group of chefs together and it's an interesting challenge to cook for them as we are often the worst critiques!"

Dean Hoddle who is head chef at Silverstone Circuit saw the chance to attend the networking lunch on social media and he wanted to get involved. He said: "I didn't know what to expect but it has been brilliant, it's so relaxed and talking to the suppliers there is no push from them. Instead of a product being thrown in you r face you can just talk to them and I've learnt something from each supplier today. Those we don't already work with I'll definitely be looking at what we can do in the future."

The lunch was sponsored by HIT TrainingChefWorks UK and IrelandSeafood from Norway,  Champagne Pommery, Maple from Canada, Koppert Cress and Lactalis Professional.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 14th August 2018

The Staff Canteen Live 2018 Networking Lunch at The Flitch of Bacon