The Staff Canteen Live 2025: Networking lunch at Margo
Our TSC Live networking lunch series headed to Scotland this week, held at Margo on Monday, April 14.
Part of the successful Scoop Restaurants Group, Margo opened in Glasgow in October 2024, with the kitchen run by Robin Aitken.
THE GUESTS
Today at Margo, we welcomed 15 chefs for the lunch.
Ajay Kumar, owner/head chef, Swadish by Ajay Kumar
Andrea Greco, sous chef, Porter and Rye
Barry Gamble, sous chef, Aegon
Calum Innes, head chef, Edinbane Lodge
Craig Millar, owner/head chef, Craig Millar at 16 West End
Craig Grozier, chef director, Fallachan Kitchen
Craig Brown, head chef, The Buttery
Dan Ashmore, executive chef, Schloss Roxburghe
Garry Watson, owner/head chef, Gordon’s Restaurant Inverkeilor
George Sharpe, executive chef, Dean Banks Group
James Mearing. Executive head chef, Cromlix
Michael Leathley, head chef, Pierhouse Hotel & Seafood Restaurant
Peter McKenna, chef patron, The Gannet
Ryan Murphy, executive chef, Trump Turnberry
Sean Lovett, owner, The Lovat
Reflecting on the day, Craig Grozier, chef director at Fallachan Kitchen, said: “It’s about meeting fellow cooks, people in the industry of the same ilk and thought process. A really nice networking event.
“I’ve met some lovely people along the way, who we will probably actually go on to do some work with.
"It’s not as intrusive. We can get to know people, have a laugh and have a nice chat. For everyone, it works well, the sponsors and us.”
Asked for his dish of the day, Craig said: “Being a Scotsman I do love crispy tatties with garlicky goodness!”
Dan Ashmore, executive chef at Schloss Roxburghe, added: “For me, it’s the duck. Beautiful different cooking techniques.”
Dan also said he would be “very likely” to arrange a follow-up meeting with a supplier if they got in contact on the back of today’s lunch.
“It is the beginning of a relationship building,” he explained.
“Today has been about connecting with suppliers that we may have either fallen out of contact with,
or haven’t met yet, as well as having some great food in a wonderful new opening in Glasgow city centre, with some of the country’s best chefs.”
THE SPONSORS
A special thanks to our seven sponsors today - Bonemasters, Control Induction, Chef Works, Winterhalter, Williams Refrigeration, Nespresso and Nyetimber.
Mark Taylor, UK business manager at Bonemasters Global, said: “For me today, and representing Bonemasters, it’s about having quality conversations with actual users of our product, getting real-time feedback in a setting that they’re comfortable with.
“People remember you. I’m not going to hard-sell, I’m having lunch and enjoying being with them.
“I can name numerous times where people have said ‘yes, I want samples, I’m buying it’.”
Asked for his favourite food on the day, Mark added: “The standout food for me were the canapes, they were stunning.”
THE MENU
Canapés
Cured rainbow trout, katy rodger’s crowdie, watercress and horseradish
Ham hough, smoked paprika and guindilla croquettes
Smoked haddock churros, Manchego and saffron
1086 by Nyetimber Rose 2013
_____________________________
Served sharing style:
Beef tartare, grilled onion salad, crispy potato and crème fraîche
Sopressini, red prawn and cuttlefish ragu
Hand-dived Uist scallops, sobrasada and haricot beans
Bodegas Terras Gauda, Rias Baixas O’rosal 2023
_____________________________
Stuffed Swiss chard, Inverloch goats’ cheese and pistachio
Skate wing, kumquat kosho, trout roe and green peppercorns
Pork belly, beetroot, morcilla and pickled prunes
Iceberg lettuce, lord of the hundreds, tarragon and green peppercorn
_____________________________
Half Creedy Carver duck, liver parfait, marmalade and toast
Crispy ratte potatoes, garlic butter
Stuffed lamb saddle, red pepper ketchup, Bonemasters lamb glace
Athénaïs de Béru, Amalgamay 2020
__________________________________
Lemon posset
or
Bare bones chocolate nemesis, vanilla ice cream
Nespresso Intenso coffee
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
The Staff Canteen Live 2025: Networking lunch at Margo
