The Staff Canteen Live 2022: Networking Lunch, Upstairs by Tom Shepherd

The Staff Canteen

tom shepherd and his team at Upstairs set the bar high with their fantastic June 2022 networking lunch

We invited chefs from around The Midlands to join us and our sponsors for drinks, tasting menu and a little tour of what's to come at Michelin-starred Upstairs. 

Ingredients throughout the menu, as well as the wine pairings, were provided by some of the events' sponsors.

On Arrival
Nyetimber Classic Cuvee 2010

Crab Croustade
Home-cured Charcuterie
Red cabbage gazpacho

Parker house roll
Scallop Satay
Nyetimber Tillington 2014

Atlantic cod, Mara Seaweed, 

Nyetimber 1086 Prestige Cuvee 2010   

Herdwick Lamb from Udale, 
goats curd, polenta

2020 Bourgogne Rouge 'La Taupe'
Chavy Chouet

Thai Curry

Strawberry, white chocolate, marigold Nyetimber Cuvee Chérie MV



Attending were chef-owner, Allan Blewitt from Patty Freaks; head chef, Adam Maddock from The Elms; executive chef, D'Arcy Morgan from Stanbrook Abbey; head chef, Gareth Bartram from Winteringham Fields; head chef, Nigel Parnaby, New Hall Hotel; chef-owner, Zach Leake from Zach Leake Catering; head chef, David Taylor from Grace and Savour; chef-owner, Paul Evans, The Season Kitchen; chef-owner, Adrian Luck from The Land Restaurant; sous chef, Ryan Swift from Mallory Court; chef manager, Stewart Mackie, Morrisons Market Kitchen; yacht chef, Shane Moyne; chef-owner, Stuart Collins from Dockett No.33 and private chef Yasmine Celiene.


Supporting the event were Udale Speciality FoodsChefWorks; Mara Seaweed and Nyetimber

What the guests said


All of our chefs agreed that they would recommend the networking lunches to all chefs and Gareth Bartram from Winteringham Fields said: "To have the opportunity to come to a restaurant like this, and meet all of these amazing chefs in the industry has been fantastic."

On suppliers he said: "The restaurant gets really busy so you can't always sit down with suppliers for as long as you'd like so, to come away from my own restaurant and sit down with suppliers and have a good chat has been really good.


"It's great seeing what Tom and the team have done with the ingredients from suppliers today, as it may be something I can be using myself."

Stuart Collins from Dockett No.33, added: "To have the suppliers here, particularly the more complex suppliers for example seaweed - for me that's not something I would want to get from a rep for a generic company. It's a very specialised and niche ingredient, so to be able to sit with the key supplier is invaluable.

"Business for me is still personal, I'm not one to just go to one big supplier and get everything I need, it's a lot easier and a lot better when you know the individual."

Arnie Sathiy from Mara Seaweed which featured on today's menu, said: "I think the lunches are incredibly beneficial to us as a business. We only sent the sample to Tom Shepherd ten days ago, so to get a phone call from him saying these products are great and for him to use it on two courses, was wonderful. There's a chef with little knowledge of us as a business, and to put us straight on the menu is fantastic."

Jason Myers from Udale Speciality Foods, said the lunches 'are an incredible event'. 

"I get to meet and talk to chefs from different restaurants who I've never met before. To sit down eating the products we supply, having a few glasses of wine with them, it's the perfect introduction." 


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The Staff Canteen

The Staff Canteen

Editor 23rd June 2022

The Staff Canteen Live 2022: Networking Lunch, Upstairs by Tom Shepherd