The Staff Canteen was joined by a group of fifteen chefs in the Burlington Restaurant at The Devonshire Arms for our latest networking lunch on Monday, April 8th.
From hotel and catering company chefs to the region's fine dining restaurant chef owners, food and equipment suppliers met with the highest calibre of cooks to share ideas and discuss potential business opportunities in a relaxed and friendly setting.
Upon arrival, attendees were treated to amuse-bouches, followed by an eight-course tasting menu cooked by head chef Paul Leonard and his team, with ingredients supplied by the event sponsors.
Menu
Amuse-bouche
Pig head, black cracker, jersey royal
Caviar, smoked salmon tube
Hand-dived scallop
Apple dashi, caviar
Cured duck liver
Tomlinsons rhubarb, ginger, Koppert Cress vene cress
Attending were Paul Jackson, chef owner of The Hare Inn; John Robinson, chef owner of Whites Restaurant; Aaron Craig, executive chef at New Hall, Rocklife; Rhys Jackson, executive chef at The Principal in York; David Lythall, Alton Towers' executive chef; Luke Downing, chef owner of Vice and Virtue; Danny Parker, chef owner of Jesmond Dene; Gareth Rayner, head chef at The Middleton Lodge's The Forge; Steve Smith, chef patron at Freemason Arms; Martin Shaw, chef patron of The Granary at Ulrome; Richard Johns, chef owner of Hovingham Inn; Neil Bentinck, chef patron of Skosh, in York; Westwood Hall head chef Marcus Fisk and finally, Interstate Hotels and Resorts executive chef Lee Miller.
The headline sponsor of the event was UK-based microherb supplier Koppert Cress. It was also supported by Les Vergers-Boiron, Chef Works, Seafood From Norway, Koppert Cress and Zenith hygiene.
Norwegian Skrei cod with mussels, buttermilk,
Koppert Cress oyster leaf, and sea cress
What the chefs and sponsors had to say about The Staff Canteen Live networking lunch at The Devonshire Arms
Interstate Hotels and Resorts Executive chef Lee Miller, who was attending for the first time, said: "It's great to be able to network with different chefs. We don't get out enough to see what other people are doing."
"We often don't have enough connections with [suppliers], as chefs we're in our own environment and we don't relax enough, which makes it more difficult for them to connect with us."
"To be able to put chefs from different backgrounds together in the same room is great."
Vice and Virtue chef owner Luke Downing agreed that it was a great way to meet other chefs and suppliers.
He said: "It's better to meet suppliers here than a hard sale or a telephone conversation. Once you get to meet the people behind the product, they sell it conveniently where it's put on a plate, as well as being able to speak to them about what they do, it's a much better sell."
"From their perspective, it's easier to build a relationship, and for us it's much easier to build a rapport when you actually know who they are," he added.
Seafood from Norway's Celestine Chaong hailed the event a success. She said: "The meal today was lovely, Paul did a fantastic job."
"It was interesting to have a table that already use Norwegian produce - it was a delight to hear."
"We're looking forward to the next one in May!
Finally, main sponsor Koppert Cress representative Paul da Costa Greaves said that attending TSC Networking lunches is always a good experience.
"Each time we attend, the chefs that are here are on our list to communicate with but we usually can't contact them because life gets in the way. These lunches have made my time management so much better because I'm able to speak to them here on a mutual basis."
The cross-sector selection of chefs was also a plus, he added: "Each chef that you come across has a different requirement, whether it be volume, nutrition, taste or profile."
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
