The Staff Canteen Live 2025: FOH networking lunch at Opheem

The Staff Canteen

Editor

Aktar Islam’s two-Michelin-starred Opheem played host to our latest 2025 front of house networking lunch, on tuesday, May 13.

The food today was prepared by head chef Tony Parkin and his team at the Birmingham restaurant.

The Staff Canteen launched chef networking lunches in 2016, incorporating front of house events from 2020, which are now run once every quarter.

THE GUESTS

Today at Opheem, we welcomed 15 front of house industry professionals for the lunch.

Frances Collins, owner, Docket No33
Lucy Dubberley, director, Dubberley Delicious
Steve Locklin, general manager, Simpsons
Harriet Quint, head of catering and events, Green Templeton College – University of Oxford
Victoria Perkins, head sommelier, Upstairs by Tom Shepherd
Benita Robins, restaurant manager, Elements Restaurant
Anthony Cridland, chef owner, Land
Jacob Dolman, general manager/head sommelier, Harborne Kitchen
Helen Somerfield, owner, Fox
Andreas Grammatikopoulos, food and beverage manager, Grove of Narbeth
Raphael Carton, restaurant manager, The Wilderness
Matthew Dickinson, restaurant manager, Lumiere
Rume Manoharan, restaurant manager, 670 Grams
Raegen Peck, restaurant manager, Alchemilla
Dominic Caselton, restaurant manager, Cuubo

Victoria Perkins, head sommelier at Upstairs by Tom Shepherd, said: “I just wanted to get a little bit more experience with other people in the industry.

“Not only that, but good food, good wine, a little bit of networking, something to set my career off in different places, as well as being able to become a little bit more knowledgeable to bring back to Upstairs.”

Asked about her conversation with Thomas Jacques of Nyetimber, Victoria added: “We spoke across the table for a good few minutes and some of the stuff that he was telling me about sounded really interesting.

“I’m a fan of English sparkling wine anyway, so it always has got my heart.”

Quizzed on her favourite dish from lunch, she said: “The potato. It was incredible. There were so many layers to it.”

Frances Collins, restaurant director at Docket No33, said: “Today has been about networking with front of house people. In the past we’ve always known The Staff Canteen for chefs, but having it for front of house has been really amazing.

“To meet peers has been fantastic.

“It hasn’t been hugely sales-pitched, I don’t feel. It’s actually been really relaxed.

“It’s been nice to talk to people. I definitely am going to reach out to a few of the people once the lunch is over, it’s been really nice. You get to know their characters, it’s not a hard-sell.”

THE SPONSORS

A special thanks to our seven sponsors today - Nyetimber, Sevenrooms, Lightspeed, Hoshizaki, Hit Training, Wedgwood Hospitality and Chef Works.

Paul Mannering, national lead for hospitality and culinary at Hit Training, said: “This has arguably been one of the best networking events I’ve been to, ever.

“Amazing group, amazing food and service.

“For me this is about talking to guests about what Hit Training can offer, promoting our hospitality academy and just making sure what we do resonates and aligns with industry.

“We are a people industry. Talking to people, understanding them, having those conversations and having those face-to-face interactions is super important.”

Paul opted for the bread course with lime pickle as his favourite dish, along with the Tandoori sand carrot, something Frances concurred with.

THE MENU

Amuse bouche

Mango tuille, burned lettuce puree, fermented chilli

Apple macaron, beef tartare, duck liver parfait

Nyetimber Classic Cuvee 2010 (Magnum)

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PAU

Laminated loaf, pickled lime butter

1086 by Nyetimber Rose 2013

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GAJAR - Lucknow

Tandoori sand carrot, lentil pakora, mint, coriander

Nyetimber Rose MV

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ALOO TUK - Delhi

Pink fir apple potato, mango, tamarind

Nyetimber Cuvee Chérie MV

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YAKHNI - Kashmir

Roasted quail, chapli, barbecued pea, wild garlic

1086 by Nyetimber 2013

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AFTER8 - Shirley

Valrhona chocolate, pine ice cream, mint

The Lake Signature Single Malt Whisky

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