The Staff Canteen Live 2025: Networking lunch at Joro

good food. Being in such a saturated city like Manchester, it’s also great to meet people from across the country - something we don’t always get the chance to do. It’s a real opportunity to branch out and see what’s further afield."

 

 

 

 

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Antony Johnson added: "Today’s been about a lot of networking - seeing suppliers we haven’t used, catching up with those we do, and chatting with chefs about where they are in the industry. I think events like this are so much better than a hard sell.

"People are often put off by that, but in a relaxed environment like this - over a nice lunch and a glass of wine - there’s time to actually talk, explain things properly, and share honest feedback. That openness makes a big difference. I’d 100% speak to any of the sponsors here again - especially if I open my own place one day, where every decision will be mine. Everyone’s just been really friendly and genuine. And for me, the dessert was the highlight - really interesting and really, really good."

 

THE MENU

 

Canapés

Croustade, aged Yorkshire beef
Choux bun, Hafod cheddar
Pineapple, sansho pepper & kaffir lime
1086 by Nyetimber Rose from Magnum
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Chawanmushi, oyster, peas & nori
Stalisma, Kamara

(featuring British Lion Eggs)
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Hampshire trout, yuzu kosho beurre blanc, sea buckthorn
New Mountain, Gozenshu
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Japanese milk bread, Ampersand butter
Vale of Mowbray Hogget, new seasons offerings
(using Bonemasters stock)
Teran, Piquentum
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Jasmine rice koji, Ohitachi soy, Miyazaki yuzu & Madagascar vanilla
Cuvee Cherie, Nyetimber
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Petit fours