The Staff Canteen Live 2018 Networking Lunch at The Pony and Trap

The  Staff Canteen

The Staff Canteen

Editor 13th November 2018

November's The Staff Canteen Networking Lunch was held at The Pony and Trap in Chew Magna.

Chefs and sponsors enjoyed a six course menu with matching cider and wines from chef Josh Eggleton and his team. 

The Staff Canteen Live Networking Lunch at The Pony and Trap

Chefs at The Staff Canteen Networking Lunch

at Roux at Parliament Square

Chefs

Chefs in attendance were: Steve Bennett, head chef, Llansantffraed Court Hotel; Dez Turland, brand and PR chef, Saunton Sands Hotel; Olivier Certain, head chef, The Swan in Bampton Devon; Daniel Moon, chef patron, The Gainsborough; Alan Gleeson, executive chef, The Refectory Hotel; Tim Zekki, chef owner, Duende; Istvan Ulmann, head chef, Berwick Lodge; Marc Hardiman, executive chef, Kaleidoscope Collection; Tom Westerland, head chef, Lucknam Park; James de Jong, head chef, The Tavern in Cheltenham; Jordan Meagher, sous chef, Root; Tommy Browning, head chef, Lewtrenchard Manor and Josh Gibbons, chef de partie, Root.

The menu at The Pony and Trap

Upon arrival, guests enjoyed a glass of Brut Cidre and some nibbles. Then Josh Eggleton gave chefs and sponsors a tour of the kitchens and the kitchen garden, before sitting down to lunch. Snacks were served at the table, including Oyster, malt vinegard, shallots with oyster leaves and Steak Tartare, Yorkie and zorrie cress. 

Josh and the team served a five course menu including a cured Norwegian fjord trout dish with turnip, apple, herring roe and sea fennel, and a venison dish (supplied by Udale Speciality Foods) with hash brown, wild mushroom and truffle. 

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

The headline sponsor for this month's networking lunch were Koppert Cress. Paul Da Costa Greaves, Countries Manager - UK, Middle East & Asia said "I really enjoyed the event - firstly, it was close to home and secondly, it's great when a chef has an understanding of the product because they're able to tell the story in their way. When you tell the story of your brand, there's always one way. When somebody else tells the story of your brand, then it's different and anybody else can understand it and Josh was brilliant at that. We enjoy doing these events because we're able to touch base with a lot of chefs that we're not currently reaching - for us, it's important that we get the full overview globally."

The Menu

Mushroom & Game Tea Scallop Thermador with ‘Salty Fingers’ from Koppert Cress Steak Tartare, Yorkie, Zorri Cress from Koppert Cress Oyster, Malt Vinegar, Shallots, Oyster Leaves from Koppert Cress
Brut Cidre, Eric Bordelet, Normandy

Bread & Butter

Cured Norwegian Fjord Trout, Norwegian Fjord Trout Skin, Turnip, Apple, Herring Roe and Sea Fennel
‘Posca Bianca’ Orsi San Vito, Emilia

TSCLive Networking Lunch

Venison, from Udale Speciality Foods, Hash Brown, Wild Mushroom, Truffle
‘Illaj’ Jamsheed, Riverland

Cheese & Ham Toastie, Beef Dripping, Pickled Walnut Ketchup, garnished with a mixed Mustard Cress salad from Koppert Cress
Le Granges Paquenesses, Jura

Pear & Almond Tart
‘The Philosopher’ Westwell, North Downs

Coffee & Sweets

Hans Frode Kielland Asmyhr, UK Director, Seafood from Norway said: "It was a very nice restaurant with excellent food. I think these networking lunches are very useful for us in the industry to meet different chefs and understand how they are working. Also, when we're in different parts of the country, we learn more about the differences locally - I think that's important. And we're discussing the dishes that we have on the table with the chefs. It's good for the supplier to show off different products, how the chefs at the different restaurants prepare it, and to see responses to that."

TSC Live Networking Lunch at The Pony and Trap

Venison, hash brown,

wild mushroom, truffle

Dez Turland, PR and marketing chef, Brend Hotels at Saunton Sands Hotel said: "It was great to catch up with local chefs and people in the industry and network. I think sometimes you're tied down to the kitchen and you don't get to get out and meet other chefs and share ideas. The suppliers too - I always say that suppliers become good friends and events like this cement that - you can meet them face to face and chat.  The Udale venison was absolutely stunning."  

Tommy Browning, head chef, Lewtrenchard Manor was in agreement. He said: "The food was banging - the venison was brilliant. Josh deserves his star - quality clean flavours and beautiful crockery. Events like this help suppliers to give a higher quality level of service to us in the long run, and it helps us to work better with them as well." 

Dez added: "These days there are so many various shows out there that they become almost a line of people queuing up to get free stuff, whereas here it's more about communicating with suppliers and building relationships."

The lunch was sponsored by Koppert Cress, ChefWorks UK and IrelandSeafood from Norway and Udale Speciality Foods.

networking lunch LOGOS oct 18

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 13th November 2018

The Staff Canteen Live 2018 Networking Lunch at The Pony and Trap