The Staff Canteen Live 2025: Networking lunch at HIDE

The Staff Canteen

Editor

Today (Monday, April 28) was our latest TSC Live networking lunch, this time held at Michelin-starred HIDE in London.

The event was hosted by group executive chef Josh Angus, who gave guests a tour of the kitchen, before the five-course lunch.

THE GUESTS

Today at HIDE, we welcomed 13 chefs for the lunch.

Nokx Majozi, head pie maker, Holborn Dining Room
Thomas Lemercier, head chef, La Bibliothèque
George Dack, executive head chef, The Norfolk Club
Dominic Teague, executive head chef, One Aldwych
Millie Charrington, sous chef, Apricity
Jesse Dunford Wood, chef owner, Parlour
Taz Sarhane, head chef, Cycene
Sam Carter, owner, Restaurant 22 Cambridge
Dean Jaouadi, head chef, Marylebone Cricket Club
George Gkoregias, executive chef, kioku by endo
Elton Zaka, executive chef, Amazónico
Geanina Rugina, executive chef, Louie London
Andrew Sawyer, executive chef, Brown's

Discussing her experience of the afternoon, Geanina Rugina from Louie restaurant said: “It is stepping out of the comfort zone of our own kitchen and meeting with other chefs and meeting with suppliers.

“You just get so sucked in with the day-to-day running of the restaurant that we forget to look around. For me, a networking lunch is all about that.”

She added she would “absolutely” be following up with some of the suppliers she spoke to on the day, and opted for the lamb as her dish of the day.

Dominic Teague of One Aldwych hotel added: “It has been a nice opportunity to step out of the normal day-to-day and just meet some great people, connect with some suppliers I’ve not met before and have some great food and wine. What’s not to love?

“There were a nice, diverse range of sponsors and suppliers, which is always good.”

Asked for his favourite dish on the menu, Dominic said: “The fish course. Beautiful fresh turbot, a bit zingy, nice and light. Can’t beat that.”

THE SPONSORS

A special thanks to our seven sponsors today – Portside Cutlery, Lightspeed, Woods Sustainable Foodservice, Adande Refrigeration, Prosecco Doc, Udale Speciality Foods and Exclusive Ranges.

Carla Peek, founder of Portside Cutlery, said: “Today was about creating brand awareness in the most authentic way, in a way that would create a memorable experience with like-minded chefs. Chefs who are aligned on quality and innovation.

“I received great feedback. It’s always interesting to see people’s initial reaction and then see it unfold and get the feedback after. Of course, the next step will be after the event.

“I loved the lamb and the dessert. The dessert was the perfect finish. I can’t choose (a favourite) between the two.”

THE MENU

Canapés

Chicken liver parfait, fig & hibiscus chutney, toasted brioche

Crab, elderflower & avocado tart

Potato cake, slipcote & umai caviar

Tomato & tarama on homemade flatbread

La Gioiosa Prosecco DOC Rosé Millesimato Brut

_____________________________

White asparagus & meadowsweet tartlet with sunflower seed praline & sheep’s milk labne

Brilla! Prosecco DOC Extra Dry

_____________________________

Steamed Cornish turbot, celtuce, mussels, vermouth sauce & bacon crumb

Torresella Prosecco DOC Extra Dry

_____________________________

Roast Herdwick lamb with smoked anchovies, green asparagus & wild garlic

Using products provided by Woods and Udale

Valpolicella Allegrini 2023

__________________________________

Staircase

Perlino Prosecco DOC Rosé Extra Dry

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.