The Staff Canteen Live 2025: FOH networking lunch at St Barts
Michelin-starred St Barts played host to our latest 2025 front of house networking lunch, on Monday, October 6.
The food today was prepared by executive head chef Johnnie Crowe and his team at the London restaurant.
The Staff Canteen launched chef networking lunches in 2016, incorporating front of house events from 2020, which now run once every quarter.
At St Barts, guests can expect a thoughtful dining experience that not only satisfies the palate but also aligns with eco-friendly values, making it a standout in London's competitive restaurant scene.
The restaurant currently holds a Michelin Star for its high quality cooking and Michelin Green Star for its commitment to sustainability.
The Guests
Today at St Barts, we welcomed 12 front of house industry professionals for the lunch.
Anette Taylor, restaurant director - Grace and Savour
Mariya Ivanova, general manager - SMITHS of Smithfield
Jim Conway, general manager - The Silver Birch
Giuseppe Molinaro, deputy restaurant manager - Hélène Darroze at The Connaught
Priya Watson restaurant manager/ director - The Golden Ball, Henley
Julien Arribillaga, F&B manager - Four Seasons Tower Bridge
Charles Carron-Brown, head sommelier - Aulis
Jiachen Lu, head sommelier CORD by Le Cordon Bleu
Caitlyn Odin, FOH manager - Smoke and Mirrors
Antonio Rossi, restaurant manager - Sorrel
Ryan Duffy, general manager - Restaurant Gordon Ramsay High
Freya Caston, general manager – AO by Daniel Rogan
A special thanks to our six sponsors today - Nyetimber, Sevenrooms, Lightspeed, Hoshizaki, Hit Training and Be Wtr.
Speaking on the day, Caitlyn Odin said: "It’s so easy to talk to someone over e-mail or phone call, but being able to communicate with them personally, it’s been a really great experience. It’s been really relaxed and enjoyable, it’s been good to talk about what we offer and what we actually need for our business.
"It’s also been a good time to figure out what works for us and how they would
benefit our business rather than it being an over the phone. Being able to speak about them personally and have that sort of interaction with them, it’s been so good.”
Antonio Rossi added: "It’s been my first time being invited from Staff Canteen and it was just amazing, it was lovely, first of all, to discover St Barts Restaurant. Amazing venue, amazing food, which I really want to go back with my wife. I wish I was at this every week, so thank you so much for the experience, for the chance.”
Nyetimber sponsor Mark Duce thoroughly enjoyed his meal.
He added: “The venue has been absolutely beautiful, the food’s been insane and it’s just been great fun. I think the sashimi course was unbelievable, showcasing the British seafood was incredible.
"But I have to say the dessert course was pretty impressive, the fact that they’re not trying to emulate chocolate, but just show you what interesting British ingredients can do to showcase that was very, very cool. The whiskey also went very well with it."
The menu
Snacks
Wild mushrooms and roasted yeast
Game bird and preserved apricot galantine
Nyetimber, Classic Cuvee 2010
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House soda bread & butter
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British Sashimi
A selection of the best that British waters has to offer, finished with
a sansho berry & ‘house tuna garum’ dressing
Pig Head and Alliums
A steamed pork custard with roasted pig head, pickled allium capers
& caramelised onion broth
Nyetimber, Blanc de Blancs 2017
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Monkfish, House Miso & Peppers
Monkfish, house miso glaze, salted Cornish lemon sabayon & roasted peppers
Nyetimber, Rose MV
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Mallard ‘British Satay Sauce’ & Preserved Fruit
Wild Mallard duck, sunflower seed satay alongside preserved late summer fruit
Nyetimber, 1086 by Nyetimber 2013
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Black Barley Koji
Our take on a chocolate tart using only British ingredients
Nyetimber, Cuvee Cherie MV
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The Staff Canteen Live 2025: FOH networking lunch at St Barts
