The Staff Canteen Live 2022: Networking Lunch at The Pem

The  Staff Canteen

The Pem was our venue for our February networking lunch hosted by Sally ABe and Emma Underwood and their team.

Fill in this survey if you would like to join us at our next working lunch on Monday, March 14th at The Art School, Liverpool.

London based chefs caught up with suppliers in an informal setting, enjoying a five-course meal prepared by Sally and her team.

Menu

Nyetimber Classic Cuvee MV from Magnum

Malted Ale Loaf Whipped butter, wild garlic

Nyetimber Blanc de Blancs 2014

Knife and Fork Bacon, from Udale Button onions, prune jam, sweet and sour cream

Nyetimber Tillington Single Vineyard 2014

Free Range “Creedy Carver” Chicken Thigh, from Udale Savoy cabbage, celeriac, Fino sherry jus

Nyetimber 1086 Prestige Cuvee, Rosé 2010

Cambridge Burnt Cream Vanilla, clementine, Grand Marnier

Nyetimber Cuvee Cherie MV

Chefs

Attending were Andrew Sawyer, Gordon Ramsay's River Restaurant; Sven-Hanson Britt, Oxeye; Patrick Powell, Allegra; Simon Shand, Leroy; James Burton, City Social; Charlie Tayler, Aulis; Kerth Gumbs, Boiler and Company; Peter Webster, The Oarsman; Marco Zampese, Helene Darroze at The Connaught; Manu Canales, Kebab Queen; Angel Zapata Martin, Barrafina; Robbie Lorraine, Pig and Butcher; Karl Richardson, The Waldorf Hilton and Jack Croft, Fallow. 

 

Sponsors

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

What the guests said

Nicola Grennan, from Givaudan Major, said: "It was an absolutely fantastic event, very well run and I loved the idea that we moved around the table and got to speak to different people - some great conversations with some amazing chefs.

"I found that they were actually approaching me to talk and I already have meetings planned with a couple of the chefs after meeting them today, so very productive." 

Joe Hoskins from Chef Works UK and Bragard, said: "It was nice to sit down with everyone in a relaxed environment, and I had some good conversations. 

"Normally when I go in to a restaurant or hotel and talk to people, it's very much business orientated, today it was on a more personal level.

"Subsequently the conversation ended up talking about business and about our brand and about what they do but it started off on a very personal level so it was a nice way to communicate."

Chef owner of Kebab Queen, Manu Canales, said: "Today was really good, it's difficult as we all work the same days, to get together, so this sort of event is really important.

"I've definitely met a few people today who I would not have otherwise - I've also made some great contacts who I will be getting in touch with."

Simon Shand from Leroy in Shoreditch, said: "It was great to meet new people but also catch up with some of the old Wild Honey team who were also attending. The food was delicious and Sally is an amazing cook. 

"It's a great format, most head chefs already have suppliers they've worked with their whole career, so meeting new people who are passionate about their products in a relaxed setting, that's how you make new connections."

 

 

 

 

 

 

 

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The  Staff Canteen

The Staff Canteen

Editor 22nd February 2022

The Staff Canteen Live 2022: Networking Lunch at The Pem