The next The Staff Canteen Live Networking Lunch will be at Cornerstone on Wednesday, December 5. Register your interest for the event here.
Chefs and sponsors enjoyed a six course menu with matching cider and wines from chef Josh Eggleton and his team.
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
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."
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."
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