The Staff Canteen Live 2022: Networking Lunch, Fallow

The  Staff Canteen

chefs will murray and jack croft and the team at fallow hosted a fantastic august networking lunch for 14 london chefs and our sponsors.

We invited chefs from around London to join us and our sponsors for drinks and three course sharing menu.

Ingredients throughout the menu, as well as the wine pairings, were provided by some of the events' sponsors plus, a first, chefs were given snacks using Redefine meat.

Arrival

Classic Cuvee MV (in magnum)

Mushroom parfait, pickled shallot

Redefine lamb kebab, buttermilk, mint, onion salad

Nyetimber 1086 tasting

1086 2010

1086 Rosé 2010

Fallow Deer tartar from Udale, shiitake tendon, mustard (with dried Mara Seaweed used as kombu seasoning)

Tillington Single Vineyard 2014

Salt aged rib of beef from Udale, horseradish, peppercorn sauce, Boulangère potatoes, kombu fries, fennel and radish salad (with dried Mara Seaweed used as kombu seasoning)

Rioja Crianza, Gran Dominio, Rioja 2018

Raspberry ripple, thyme, white chocolate Chelsea tart, caramelised whey

Cuvee Chérie MV

Chefs

Attending were Kiran Deeny, Development Chef; Karl Jaques, The Fat duck; Michael Carr, Fenchurch; Jamie Shears, The Audley Public House; Tom Booton, The Grill at The Dorchester; Jahdre Hayward, Hayward's Restaurant; Joké Bakare, Chishuru; Em Brightman, Murano; Iain Davy Smith, No.50 Cheyne; April Lily Partridge, The Ledbury; Ben Watson, Private Chef; Steven Wilson, One Hundred Shoreditch; Kuljit Singh, Marriot Marble Arch and Marcus Eaves, Oblix.

 

Sponsors

Supporting the event were ChefWorksMara Seaweed, Udale, Unox, Redefine Meat, WPA Healthcare and Nyetimber

What the guests said

Luke Taylor from UNOX said: “It was a really enjoyable lunch – it was great exposure and great to network with some really nice chefs.

“Relationships are key to the industry of hospitality and sales, chefs are super busy, and these lunches give us the opportunity to relax with each other and talk about personal lives, if you like, and business comes second.”

Barnaby Richardson from Nyetimber said: “Personally for me it’s about the people in the industry who make things happen so to experience what the team at Fallow have done here is fantastic.

“For Nyetimber it’s a meeting of minds. Do you like the wines we create? Will it fit with your customer base and fit with your food? If it’s a marriage made in heaven then it works and if it isn’t then won’t.

“We are in the perfect position of having not a lot of wine, we are really careful who we work with and this is the perfect scenario for us.”

 

Em Brightman from Murano said: “I loved it, it was amazing. I think you definitely engage more with suppliers and listen more in a social setting rather than when they just turn up in the restaurant and you are busy.

“We had some really good and interesting conversations. I learnt a lot about each supplier and I think it’s good that they move around each table. Plus the food was delicious and I love Nyetimber!”

Karl Jaques from The Fat Duck said: “First of all, the food was stunning. I thought it was great that we got to speak to every sponsor as they moved around – sometimes these events, who you are on a table with is who you interact with and that’s it.

“It’s a good first toe in the water with suppliers I’ve not met like Redefine Meat, that blew my mind. We’ve exchanged details and I’m definitely interested in working with them in the future. I just think this set up is the best way to do it.”

He added: “I’ve never been to an event like this and it’s been brilliant, I’d definitely recommend it.”

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The  Staff Canteen

The Staff Canteen

Editor 16th August 2022

The Staff Canteen Live 2022: Networking Lunch, Fallow