The Staff Canteen Live 2023: Networking lunch at Alex Dilling at Hotel Café Royal

The Staff Canteen

Editor

On wednesday 14th june, we were excited to welcome chefs and suppliers to our TSC Live Networking lunch at the two Michelin-starred Alex Dilling at Hotel Café Royal.

Two Michelin-starred chef owner Alex Dilling and his team created a fantastic menu to be enjoyed by our guests.

Some of London's most skilled and renowned chefs were invited to Alex Dilling at Hotel Cafe Royal to sample of the renowned chefs dishes.

MENU

CANAPES

OAK SMOKED SALMON
Morel "Farcie", Wild Garlic Sabayon

CREEDY CARVER PEKING DUCK
from Udale Petit Pois à La Française

TAINORI CHOCOLATE
Nespresso Professional Exclusive Selection Galapagos, Mexican Vanilla, Puff Buckwheat

GOURMANDISE À PARTAGER

Chefs

Andreas Engberg, Executive Chef The House of KOKO; Ayo Adeyemi, Executive Chef, Akoko; Benjamin Wood, Head Chef, Barrafina; Chris Hopkins, Head Chef, Ormer Mayfair; Daniel Victory, Chef Patron, Izakaya York; David Tanner, Head Chef, Cellar Door Kitchen; Jesse Dunford Wood, Chef Owner, Parlour, Six Portland Road & Harvest Restaurant; Liam Whittle, Freelance Consultant Chef, Self-Employed; Mark Poynton, Chef Owner, MJP Restaurant; Marty Lau, Head of Branch, The Araki; Matyas Rigo, Head Chef, Fairmont Windsor Park; Nick Beardshaw, Head Chef, Kerridge’s Bar and Grill; Robert Taylor, Chef Owner, Tallow Restaurant

What the guests said

Commenting on the event, Joe Love from Nespresso Professional, said: "Thank you very much, today has been fantastic. It was really great to meet all the chefs, we had a great meal prepared by Alex Dilling and his team, and it's been very beneficial for us all."

Nick Beardshaw, Head Chef of Kerridge’s Bar and Grill, said: "We got a chance to try the product first hand. We tried the amazing salt aged ducks, the Creedy Carver ducks from Udale; Alex really treated them with respect and cooked them really simply so we got to try them in their purest forms. We've also sampled the Nyetimber wines with every course and their fantastic pairings. I think the format of today and the way it's played out, it's just a really relaxing enjoyable experience, it's a really good way to sample the products, in an environment where you get to network with chefs of a similar ilk."

Anthony Gordon, Senior London Sales Manager at Nyetimber, said: "Today's lunch has been fantastic, meeting a really great collective of chefs from London, witness different techniques, and it's been a great chance to introduce our wines to them and have a good conversation over good wine."

Anthony added: "For us it's very much a soft sell because it's about tasting the wines. If people like them they will end up listing them and working with them. Something like this format is ideal because it's very organic, you're tasting the food, you're drinking the wines, conversation naturally flows so the format works really well on that front."

Mark Poynton, Chef Owner, MJP Restaurant, said: "It's been an amazing event with top class food, top class suppliers and top class people as well; it's been a great event and the best one I've been to so far. From Nyetimber Wines from Udales Creedy Carver duck, which is something that I've used in my restaurants for nearly 20 years now. Also to sit down with the guys from Nespresso, ChefWorks and Nyetimber, it's been a wonderful experience and one that I won't forgot for a long time. It's just great to be here. Thanks to The Staff Canteen."

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