The Staff Canteen Live 2025: Networking lunch at Roots
This week our TSC Live 2025 chef networking lunch series headed to the south coast, at Roots in Bournemouth.
Taking place on Monday, September 15, Berlin-born chef Jan Bretschneider welcomed us into his restaurant for the afternoon.
Jan, who has a background working across various renowned Michelin-starred and AA-recognised restaurants, opened Roots with his wife Stacey a decade ago.
It featured in the Top 100 UK Restaurants list in 2024.
THE GUESTS
Today we welcomed 15 chefs for the lunch.
James Golding, group chef director, Rockwater
Frederick Alsop, chef patron, The Fish Market Looe & Alsop's Kingsbridge
Ian Gibbs, consultant chef, Makla
Quentin Royles, executive head chef, Thomas Tripp
Liam Boxall, head chef/kitchen manager, Louma Farm & Retreat
Alex Naik, head chef, Thirteen
Mark Gainford, head chef/owner, The Dorset Chef Ltd
Jordan Taylor, head chef, The Great Bustard
Christian Ørner, chef owner, Salt Cø
Gavin Barnes, head chef/owner, High Street Kitchen Lymington
Fran Joyce, head chef/owner, The Hanger Freehouse
Gareth Rixon, head chef, John Lewis Castle Brownsea Island
James Fowler, owner, The Larder House
Phil Bishop, executive chef of the group, Wilds & Co
Jordan Thompson, chef patron, Smoke and Mirrors
Reflecting on the afternoon, Jordan Thompson, head chef and owner of Smoke and Mirrors restaurant in Portsmouth, said: “Today has brought all the culinary talents into one place. There’s not much opportunity anymore for anyone to really network in person, for our arts in our trade and what we do.
“Talking to the sponsors has been eye-opening. It’s always good to get them on board, for them to know we exist and for us to also do the same thing.
“With everything done via keyboard and laptops and screens nowadays, you can’t beat the old fashioned face-to-face, knowing who you’re dealing with. That way you can suss out quality and the qualities of people and you can also learn more from that as well.”
James Golding, group chef director of Rockwater, added: “Today has been an amazing event, in the way that it brings all these local chefs together, some you know, some you don’t, and it really allows us to talk about challenges within the hospitality industry.
“But also get to know these amazing suppliers, that want to get to know the amazing chefs in the area.
“It’s a great opportunity to socialise, as well as maybe form new business relationships with great people who are doing great things.
“In this day of modern technology, it’s quite easy to send an email or
pick up a phone and talk to somebody. But being able to sit there and have a face-to-face conversation with somebody, it’s a bit like the old days – you can see the reactions and if somebody is actually listening to what you’re saying and enjoying what they’re telling you.
“It’s great for the chefs, but also the suppliers to get the one-on-one link ups.”
Both James and Jordan highlighted the pear dessert as their favourite course of the day.
James said: “It was very classical, but modern in its delivery. It was a lovely end to a fantastic lunch.”
Alex Naik, head chef at Thirteen in Poole, said: “It’s been a great day.
“It’s been great to meet some potential new suppliers. Nyetimber and Wedgwood I’d like to have another chat with.
“It’s definitely a nicer way of doing business. You put some food and a glass of wine in front of me, I’m going to be a happy chef!”
Alex championed the lamb dish, saying it was “hands down” his favourite course from the menu.
Ian Gibbs, consultant chef of Bournemouth restaurant Makla, said: "Today has been brilliant. I’ve been involved with The Staff Canteen for a while now and the networking has been fantastic.
"It’s lovely to see different aspects from the industry and Roots have been fantastic as well."
THE SPONSORS
Many thanks, as always, to our sponsors for making today’s event possible – Winterhalter, Williams Refrigeration, Bonemasters, Wedgwood Hospitality, Nyetimber and Chef Works.
THE MENU
Canapes
Roots’ Toffifee, Fig & Caramelised White Chocolate
Poole Oyster, Truffle Ponzu Dressing
Baba Ganoush, Soy Yogurt & Crispy Wild Rice
Nyetimber Blanc de Blanc 2017
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South Coast Sushi - Sea Bass, Apple Ginger & Kaffir Lime
Our Rye Bread, Cultured Butter, Cream Cheese, Cured Meats & Home-Smoked Salmon
'Cheddar Ales ‘Piney Sleight’ IPA (Somerset, UK)
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Oscietra Caviar, King Oyster Mushroom, Pumpkin, Koji & Chive
Die Agteros, Chenin Blanc Joostenberg Estate (Paarl, South Africa)
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Hand-Dived Orkney Scallop, Lobster, Leek, Australian Black Winter Truffle & Yuzu Kosho
Chablis Domaine Vincent Dampt (Burgundy, France)
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Duo of Lamb, Beetroot, Plum, Pistachio & Teriyaki
(Using Bonemasters Europe Lamb Stock, and plated on Wedgewood Gio Plate)
Syrah Elephant Hill (Hawkes Bay, New Zealand)
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Pear Belle Helene, Dark Chocolate & Brown Butter Madeleines
Corney and Barrow Sauternes (Bordeaux, France)
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The Staff Canteen Live 2025: Networking lunch at Roots
