The Staff Canteen Live 2022: Networking Lunch at The Art School Restaurant

The  Staff Canteen

The Art school in liverpool was our venue for our march networking lunch hosted by paul askew and his team.

Fill in this survey if you would like to join us at our next working lunch on Tuesday, April 12th at SY23 Restaurant, Aberystwyth.

Liverpool based chefs caught up with suppliers in an informal setting, enjoying a seven-course meal prepared by Paul and his team.

Menu

A selection of Chef’s snacks

Arrival Classic Cuvee 2010

Amuse bouche served with Art School breads and Wirral single herd raw milk butter

Mille feuille of salt-baked celeriac, truffle & potato with winter leaves, pickled celery and walnut dressing

Nyetimber Blanc de Blancs 2014

Pan roast King scallop with romanesco couscous, golden raisins, Granny Smith apple and pine nut dressing

Nyetimber Prestige Cuvee 2010

Roast breast of salt-aged Yorkshire duck, from Udale, with foie gras, pomegranate, fresh mint, pistachio and a natural jus

Nyetimber Prestige Cuvee Rose 2010

Hay roast rump of Cumbrian Herdwick lamb, from Udale, with confit shoulder, Wirral ricotta, wild garlic, spring greens and golden beetroot

Pre Dessert

Nyetimber Cuvee Chérie MV

Valrhona ‘Amatika’ dark chocolate torte with praline crunch, mango & papaya gel, caramel popcorn and passion fruit foam

Chefs

Attending were Eddie Kilty, Kilty & Co; Anthony Wright, L20; Nathan Booth, Panoramic 34; Paul Faulkner, Toms Chophouse; Jonathan Weller, Lerpwl; Dave Critchley, Lu Ban Liverpool; Bradley Lean, The Titanic Hotel; Ian Lamb, Papillon; Jack Wanless, Bone and Block; Paul Mcloughlin, Berrington's; Jaques Verite, Bistrot Verite and Kieran Gill, Barnicle.

 

Sponsors

Sponsoring the event were ChefWorksNyetimber, and Udale, providing items for the menu where appropriate and goodie bags for the hosts and chefs attending.

What the guests said

Aaron Craig, from Chef Works and Bragard, has previously attended our lunches as a chef before making the change and joining Chef Works.

He said: "It was different experiencing the lunch from the other side. It's all about relationships, you want suppliers you can pick up the phone to, a friend, not necessarily to talk about the product they are selling but about general things like what is going on in the industry - so relationships, for me, are key and that's what these lunches give you the opportunity to build."

Nathan Booth, who recently took on the head chef position at Panoramic 34, said: "It was very good to meet local faces from around the area and make new connections with suppliers. It's good to expand your supplier network and not just be stuck with the same ones.

"It's great being able to taste some of the products as part of the lunch because you have a better idea of whether they would work on your own menus."

 

Dave Critchley from Lu Ban added: "It's nice to get out of the kitchen and see everyone - this is our weekend!

"In terms of meeting new suppliers, this is the best way to do it for a chef. We're trying the products or seeing the products in a restaurant environment; we don't get time to sit down and look through emails so this is ideal."

Jack Wanless from Bone and Block said: "It's very hard to remove yourself from your normal routine, and just sit down with a supplier. They might ring you or pop in out of the blue and ask if you've got five minutes and a lot of the time you won't.

"The lunch forces you, in the nicest way possible, to talk to them and find out more about provenance and identity - we can talk about prices later, this is a nice way to venture into that. It's a nice bridge, you get some access and face to face makes a real difference."

 

 

 

 

 

 

 

 

 

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 15th March 2022

The Staff Canteen Live 2022: Networking Lunch at The Art School Restaurant