TSC Live 2025: Bespoke networking lunch at Claridge’s

The Staff Canteen hosted a bespoke networking lunch for Veuve clicquot, Coravin and Square on Monday, August 11, held at the iconic Claridge’s hotel in London.

The meal was prepared by Ed Dutton, head chef at Claridge’s Restaurant.

The unique event saw six venues send both a chef and sommelier to the lunch, to sample the fantastic food and chat to the sponsors.

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Veuve Clicquot is a prestigious French Champagne house founded in 1772 and renowned for its rich heritage and innovation in winemaking.

Coravin Inc is the leading global innovator of wine by-the-glass systems, transforming how the world experiences wine.

Square is the all-in-one restaurant tech platform designed to streamline operations.

The 12 guests at Claridge’s today had a welcome drink before a kitchen and cellar tour, ahead of sitting down for lunch.

THE GUESTS

Charlie Tayler, head chef, Aulis
Charles Carron Brown, restaurant manager/sommelier, Aulis
Maria Cintoli, sommelier, Evelyn’s Table
Seamus Sam, head chef, Evelyn’s Table
Kim Ratcharoen, chef de cuisine, Restaurant Gordon Ramsay
Martin Kleveta, head sommelier, Restaurant Gordon Ramsay
Victoria Perkins, sommelier, Upstairs by Tom Shepherd
Noah Clay, sous chef, Upstairs by Tom Shepherd
Aaron Blais, junior sous chef, The Ritz
Michael Paszto, head sommelier, The Ritz
William Stoyle, executive chef, Silo
Gabriela Katsuki, head of beverage, Silo

Kim Ratcharoen, chef de cuisine at three-Michelin-starred Restaurant Gordon Ramsay, said: “Today has been about meeting the sponsors and it’s been great to network with Square, Veuve and Coravin and also to meet other chefs and sommeliers.

“For me, I feel it’s more personal and less corporate and just a good way to connect over a meal. That’s what we do in hospitality.

“It’s less stressful than someone asking if they can come for a meeting. Let’s meet on a day off somewhere that is not a stressful environment during work hours and trying to talk about topics that you need more attention to detail to discuss.”

Asked for her favourite dish of the day, Kim said: “It has to be the beef, especially the wagyu. I’ve been struggling a lot to see the best British wagyu, so we’re definitely

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going to try and find the right contact for this one and all the sides to go with that made it the best.”

The Staff Canteen Live networking lunch at Claridge's

Charles Carron Brown, restaurant manager and sommelier at Aulis in London concurred, describing the wagyu dish as “insane”.

Reflecting on the day, Charles added: “It’s really nice to be able to come here and experience it all. We all work so hard, we’re all in the industry together and we all do weird hours and everything that comes with it.

“It’s nice to have a catch-up in such a relaxed environment. The food has been amazing, the Champagne was incredible and it’s lovely just being able to network and catch up with everyone.

“It’s lovely to chat to sponsors in an informal environment, just over a glass of wine and have a general chat.

“Sometimes these things can be very serious and a little bit too formal in many respects. It’s actually quite nice to just sit in an environment where we can all relax and have a glass of wine and a chat over an incredible lunch.”

The Staff Canteen Live networking lunch at Claridge's

Barney Axon, brand manager for Veuve Clicquot UK, said: “Today has really been about building more of a community and network within the gastronomy and sommelier network within some of the top accounts in London and the UK.

“Creating connections from us from a wine side and meeting people who are first hand delivering excellence to our clients.

“I’ve had some invaluable conversations from sitting at my half of the table. I’m keen to follow up all of the leads, to make sure we are pursuing as much as possible.”