The Staff Canteen Live 2019 Networking Lunch at Myrtle

The Staff Canteen

Yesterday we went to Myrtle in Chelsea for our monthly networking lunch, where we were joined by top chefs from in and around the capital. 

They met with an array of suppliers at Anna Haugh's recently-launched restaurant, where a Champagne reception and canapés were followed six-course menu, wine flight and petits fours, with ingredients - and goodie bags - supplied by the event sponsors. 



Ayala Blanc De Blancs 2012, Champagne, France

Carrot Salad, Cais na tire cheese Image 2019 09 11 at 08.52.57.jpeg

Tim Smith, Viognier, Clare Valley, South Australia, 2018

Black pudding wrapped in potato spaghetti Image 2019 09 11 at 08.52.56.jpeg

Stefano Inama, Soave Classico, Veneto, Italy 2008

Smoked veal sweetbreads Image 2019 09 11 at 08.52.55.jpeg

Lafarge-Vial, Chiroubles, Beaujolais, France 2014

Alaska seafood salmon, lovage jus, braised cavolo nero Image 2019 09 11 at 08.52.54.jpeg

Masia Mas Viella, Sumoll/Ull de Llebre, Catalonia 2015

Boxty Beef Image 2019 09 11 at 08.52.54 (1).jpeg

Weiser-Kunstler, Enkircher Ellergrub Spatlese, Mosel, Germany 2011

Panna cotta, doughnuts topped with Zalotti Blossom and Melissa Cress from Koppert Cress Image 2019 09 11 at 08.52.52.jpeg


Attending were Anglo Thai's John Chantarasak; senior sous-chef at Ormer Mayfair, Tom Moore; Robbie Lorraine, director of foods at Grazing Foods; Adam Nevin, sous-chef at The Dorchester Grill; Andonis Paraskevas, company development chef at Vacherin; agency chef John Pollock; chef owner of Ham, Matt Osborne; Alex Motture, chef owner of The Pickled Fork; Carlo Scotto, chef owner of XIER restaurant; Daniel Trace, executive chef of Loseley; head chef at The Tudor Room Tony Parkin; Portland head chef Theo Clench and head chef at The Swan at The Globe, Brian Fantoni. Image 2019 09 11 at 09.43.51.jpeg


Our headline sponsor was workwear provider Chef Works, and the event was also supported by Zenith Hygiene, Koppert Cress, Alaska Seafood and Udale Speciality Foods.

Representing Koppert Cress, Connor McAlpine said he enjoyed the event. 

"It was very busy, there were lots of interesting chefs here today, they shared a lot of ideas of how they operate in their restaurants, I think it was a good event." 

"We explained a lot of what we do, that it's not just about garnish, it's something that we use to cook and give flavour and texture to food. It's more than that." 

John Pollock said he hadn't known what to expect from the event and that he was pleasantly surprised.

"I don't know much about Anna, but having eaten at Michelin star restaurants, the food here was better all-round. Instead of it just being a few dishes, every dish was spot on." 

"I met each of the suppliers in there, I've used their products through some of the suppliers and now I know that I can reach them directly, I know where to get them." 

"In terms of the meat, I know that they [Udale] can come everywhere, it's quite good to see  suppliers do different stuff for a change." 


Meanwhile, Maria Udale said: "It was fantastic. The food was amazing, really liked the setting and the chef was great." 

She said she enjoyed the chance to speak to all of the chefs as sponsors switched tables throughout the meal. 

"It was definitely constructive for us to have been here, I thought it was really well done." 

Executive chef of Grazing Catering, Robbie Lorraine, said: "I thought it was a fantastic event, I really liked the restaurant, I thought Anna was amazing, her story was brilliant, her personality was fantastic and all of the food was phenomenal." 

"Great event, I'm really glad I took the time out to come along to meet you all, to meet some new chefs. The suppliers were brilliant, I knew a couple of them but I got to meet some  new ones as well which was good, it's always good to have those connections." 

Asked if he would prefer to meet suppliers in a different setting, he said: "No. I prefer it like this because it's not so aggressive. It's very relaxed, it's very informal and they're here to enjoy the experience as well." 

"Unfortunately sometimes when you meet different vendors, they just ram it down your throat; it wasn't like that at all. I didn't feel at any point intimidated and I didn't feel pressured into having to pursue it any further." 

Sponsors Banner

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 11th September 2019

The Staff Canteen Live 2019 Networking Lunch at Myrtle