The Staff Canteen Live 2025: Networking lunch at HIDE
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
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White asparagus & meadowsweet tartlet with sunflower seed praline & sheep’s milk labne
Brilla! Prosecco DOC Extra Dry
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Steamed Cornish turbot, celtuce, mussels, vermouth sauce & bacon crumb
Torresella Prosecco DOC Extra Dry
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Roast Herdwick lamb with smoked anchovies, green asparagus & wild garlic
Using products provided by Woods and Udale
Valpolicella Allegrini 2023
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Staircase
Perlino Prosecco DOC Rosé Extra Dry
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The Staff Canteen Live 2025: Networking lunch at HIDE
