The Staff Canteen Live 2023: Networking lunch at Marcus Restaurant at the Berkeley Hotel

The Staff Canteen

On Monday16th October, we were excited to welcome chefs and suppliers to our TSC Live Networking lunch at the incredible One Michelin-starred Marcus Restaurant at the Berkeley Hotel.

Award-winning chef Craig Johnston and his team created a fantastic menu enjoyed by our guests, at Marcus Restaurant at the Berkeley Hotel.

Some of London and the South East's most skilled and renowned chefs were invited to Marcus Wareing's Marcus Restaurant at the Berkeley Hotel to sample an exclusive menu.




from Seafood Scotland lobster bisque, green apple, shiso dressing 

from Seafood Scotland smoked cod roe, dulse, samphire 

from Udale delica pumpkin, confit parsley root, pumpkin seed emulsion 

dulcey ganache, hazelnut, Nespresso Professional Exclusive Selection Galapagos coffee 

served with Nespresso Professional Exclusive Selection Galapagos coffee 


Craig Johnson Head Chef of Marcus Restaurant


Therese Andersson, Head Chef, Ekstedt at the Yard; Alex Motture, Chef Director, The Pickled Fork; Nelson Barros Sa, Head Pastry Chef, South Place Hotel; Max Thompson, Head Chef, The Brewery Tap; Owen Muir, Bar & Restaurant Manager, The Brewery Tap; Hector Hernandez, Operations Director, Sefardi group Bala Baya; Kyle Lynch, Senior Sous Chef, Ormer By Sofian; Harry Michos, Head Chef, Chelsea Arts Club; Tamas Rakoczi, Head Chef, Publiq Kensington; Fredrik Olsson, Creative, Director for Publiq London, Publiq Kensington; Eran Tibi, Chef and Founder, Sefardi group Bala Baya; George Farrugia, Head Chef, Noizé Restaurant; Severine Roucayrol, Restaurant Manager Noizé Restaurant; Asimakis Chaniotis, Executive Chef, Pied a Terre; Ciaran Bagchus, Restaurant Manager & Head, Somellier Pied a terre; Nathan Cornwell, Head Chef, The Silver Birch; Thomas Proden, General Manager, The Silver Birch; Jonas Karlsson, Executive Chef, One Sloane; Tim Sheed, Head Chef, Restaurant 1215; Liam Sweeney, Head Chef, Kitchen Table

Nespresso Professional Exclusive Selection Galapagos coffee 


Nespresso ProfessionalLightspeed, ChefWorks, Udale, Nyetimber, Winterhalter, Seafood Scotland, Redefine Meat

What the guests said

Commenting on how he found the event as a sponsor, Mike Butters, UK Sales Manager at Redefine Meat, said: "It's been amazing. The first table that I sat down with, the chefs didn't actually know that the product was plant-based."

Looking at the format of the event, Mike said: "It's great, there's a lot of chefs here that are very influential in the food scene, and there's a lot chefs that we spoke to who use traditional meats on their menus, but they said this is the future and this is the way the world is going, and they're keen to try it again. We've already got a few tastings done with a lot of the chefs here today."

As a chef invited to the event, Nathan Cornwell, Head Chef, The Silver Birch, said: "It was a delicious lunch, catching up with old faces, and great chefs, and people in the hospitality industry. It's been really good!"

Commenting on how sponsors interact with chefs during the event, Nathan said: "It's nice to meet some different people and some new industries in the scene that could potentially help you or potentially open new doors for your company, your restaurant or your kitchen."

Discussing his favourite dish, Nathan said: "The dessert was really special. It was really nicely balanced, and really clever all round. The lunch was lovely all round but the dessert was my favourite."

Talking about what today has been about for him and his company, Adam Wing, Head of Trade Marketing at Seafood Scotland, said: "For me, it's basically a real life version of the proof is in the pudding and to showcase Scottish seafood for what it is. It's some of the best seafood around and it's something that people love to enjoy."

Commenting on his role as a sponsor, Adam said: "It definitely works for me and even engaging with other sponsors, whilst all of the sponsors operate in different spheres, we work well together and compliment well with each other."

Commenting on his favourite course of the lunch, Adam said: "The venison was amazing and the hotpot served family style in the middle was a great finisher."


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The Staff Canteen

The Staff Canteen

Editor 16th October 2023

The Staff Canteen Live 2023: Networking lunch at Marcus Restaurant at the Berkeley Hotel