The Staff Canteen Live 2025: Networking lunch at The Counter by Robin Read

The Staff Canteen

Editor

Our TSC Live 2025 networking lunch series continued in Kent, held at The Counter by Robin Read, on Monday, May 19.

Chef Robin trained under the Roux brothers in 1990, before working at the likes of Chez Nico, Mirabelle, Le Gavroche, The Square and Restaurant Paul Heathcote.

He opened The Counter with his wife Greta in May 2024.

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The Guests

Aaron Costen, executive chef, Pomus, Margate
Alex Yates, chef owner, Bowleys at The Plough
Andrew McLeish, executive chef & managing partner, Chapter One Restaurant
Andy Feasby, head chef, The Pig at Bridge Place
Bradley Redding, director, The Chef’s Table, Kent
Craig Edgell, head chef, Buoy and Oyster
Dwayne Richmond, head chef, Finbar’s Restaurant
Lee Edney, executive chef, Howletts and Port Lympne Hotel and Reserve
Lloyd Williams, group head chef, The Plough, Udimore & The Union Restaurant, Rye
Maria Bradford, head chef/founder, Shwen Shwen
Patrick Hill, chef/patron, Thackeray's
Rob Cooper, head chef, Angela's, Margate
Sarah Allum, head chef, Twenty Seven Harbour Street
Scott Goss, executive chef, I’ll Be Mother Group
Seamie McDonagh, head chef, Squerryes winery

Discussing her experience of the day, Maria Bradford, head chef and owner of new Sierra Leonean-inspired restaurant Shwen Shwen, said: “It’s been about networking, great food and interacting with amazing chefs.

“It’s quite important because for a new restaurant owner, this is the first interaction I’ve had with some of the suppliers and some of the appliances in my kitchen. So it’s really great, because then you put a face and you’ve also got their contact details.

“For a new restaurant like myself, these events are quite important.”

She added: “Now that I’ve tasted the wine and heard the story about it, I’m more likely to want to stock that in my restaurant.

“I’m more likely to look into the induction hob, for example, having seen it in Robin’s kitchen.”

Andrew McLeish, executive chef at Chapter One Restaurant, added: “It’s good to meet other chefs and a few of the suppliers as well.

“I’ve got a good relationship with the suppliers we use, but I am open to new suppliers. It’s been good to renew our relationship with Nyetimber again.

“Cold emails to me don’t really work. In this environment we all need to tighten our belts a little bit, but I’m always looking for better, consistent suppliers.”

Both Maria and Andrew listed the scallop course among their favourite from the day, with Andrew adding the “fantastic” sea bass.

THE SPONSORS

A special thanks to our seven sponsors today - Bonemasters, Control Induction, Chef Works, Winterhalter, Williams Refrigeration, Nyetimber and British Lion Eggs.

Paul Gayler, representing Bonemasters Global, said: “Another great event under Mark and his team at The Staff Canteen.

“Robin has done a fantastic lunch for us today. It’s great to meet other people in the business. A great day and I feel like I’ve really got something out of it.

“Nowadays people have time constraints. It’s lovely to be making your own jus, but we’ve got a great product and chefs have been asking where they can buy it.”

Paul concurred with Andrew over the sea bass course as his pick of the day.

THE MENU

Canapés

Wild garlic & nduja takoyaki

Seaweed & potato rosti, Jerusalem artichoke, caramelised onion & garden herbs

Cured trout & golden beet tart with dill

Nyetimber Tillington Single Vineyard 2014

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Bread, butter & broth

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Birchden asparagus, bbq Jersey Royal pearls, bearnaise sauce

(using British Lion Eggs)

Chateau Lestrille, Capmartin, Bordeaux Blanc

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Orkney hand-dived scallops, tomato & DOP basil pesto

Lions Sec de Suduiraut, Bordeaux

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Wild seabass, broccoli, sauce nantais, smoked pikes roe & lovage

Favourita ‘Jaiet’, Laghe, Pedemontis

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Cornish beef rump cap, basil’s funghi

(using Bonemasters stock)

Fitou, Tradition, Domaine de la Rochelierre

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Northiam dairy crème fraiche parfait, myatt’s strawberries

Cuvee Cherie

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The sweet treat tower

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