and ancillary products.
It was also supported by Koppert Cress, Les Vergers-Boiron, Chef Works, Seafood from Norway and Udale Speciality Foods.
Nitin Pawar, head chef at The Cavendish said he thought the event was "brilliant."
"It's great to see head chefs, suppliers and to find out about current trends."
Meeting suppliers in this setting, he said, means "you can see the product and understand the trends, like sustainability, what cleaning products chefs use, everything."
Andrew Swanson, head of business development at Zenith Hygiene said today's event was great.
"The food was lovely, the company was very good."
"It was quite a relaxed event; it's nice to sit down with people and spend some time without it being forced."
Les Vergers Boiron product manager Christian Mayolle said:"The food was outstanding and I think the spirit was there because people were very open to discuss and to exchange. It was really nice and I'd like to thank The Staff Canteen, I can see that there is a lot of work behind everything."
"It was a really nice experience, even with people who already know our brand, it was nice to chat with them."
Elliot Miller, head chef at The Cambridge Street Kitchen at Artists Residence said that not only was the food delicious, but "it was lovely to meet new people in a relaxed situation."
Events like this, he said, give suppliers "a bit more time to really speak to people about products and what they do."
Asked if he knew any of the sponsors, he said: "Zenith I currently use, Boiron I use through Ritter Courivaud and Norwegian Seafood I know of because some of my friends use them, and I would potentially use them in the future"
Fabio Petrucci, head chef at Claygate Averna in Richmond, said: "A very big well done to everyone because the location, the place, the food, the people were all great."
The chef said there was a mix of companies there that he knew and didn't know, and that events like this allow chefs to "bond with suppliers, to understand what they do, how they do it and if it can fit your philosophy or concept of food. I think all of them [here today] match what I'm planning to do."
