The Staff Canteen Live 2025: Networking series at HIDE
Today (Monday, July 14) we returned to Michelin-starred HIDE in Mayfair for our latest TSC Live networking lunch.
The event was again hosted by chef director Josh Angus, who gave guests a tour of the kitchen, before the five-course lunch. They was also shown around HIDE’s famous wine cellar.
THE GUESTS
Today at HIDE, we welcomed 16 chefs for the lunch.
Angelos Togias, head chef, Krokodilos
Bobby Brown, executive chef, The Pig and Butcher
Brad Cacela, head chef, The Coach
Bronwen Jackson, executive pastry chef and director, Smart Patisserie UK
Dale DeSimone, executive pastry chef, Raffles at the OWO
Damian Brown, executive chef, The Chesil Rectory
Diego Jacquet, chef director, Florencio
George Farrugia, head chef, Noizé
Hyunmyung Yang, sous chef, Sollip
Karl O’Dell, executive chef, Cord
Liam Anderson, head chef, Midsummer House
Luke Morton, sous chef, Sorrel
Mark Abbott, executive chef, Aqua Shard London
Matyas Rigo, head chef, Beaverbrook Estate
Sam Lewis, head chef, Chez Dominique
Sameer Taneja, head chef, Benares
George Farrugia, head chef at Fitzrovia restaurant Noizé, said: “Today has been great. It’s a lovely chance to have great networking with other chefs and other people in the industry.
“And also to interact with suppliers and see what they can offer and see what they can bring to our business.
“It’s always better to have face-to-face interactions. I know it’s a bit old school, but it’s always nicer to engage with somebody and actually hear first-hand what it is they have to offer. It’s very generic when you get an email, anyone could have sent it out. Whereas when you’re speaking to the person directly, you’ve got a bit more of an intimate start to potentially using their company.”
Asked for his favourite course from the
menu, George opted for the beef tartare.
Bronwen Jackson, pastry chef/director at Smart Patisserie UK, said: “Today has been about networking, meeting new people in the industry, hearing about new suppliers, new products and having a good time.”
Asked if she is likely to arrange any follow-up meetings with the sponsors from the event, Bronwen added: “Definitely, I’ve already made one.”
Sam Lewis, head chef at Chez Dominique in Bath concurred with Bronwen when it came to their top dish of the day.
“The lemon sole was my favourite course,” he said.
Discussing his interactions with the suppliers, Sam added: “Scottish fish is where it’s at. We need to be buying more of it and having more of it in our restaurants and the water was very interesting.”
THE SPONSORS
A special thanks to our five sponsors at today’s event – Seafood Scotland, Be Wtr, Aussie Beef & Lamb, Square and Exclusive Ranges.
THE MENU
Canapés
Scottish crab tart, avocado & sea purslane
(using crab provided by Seafood Scotland)
Chicken liver parfait on toasted brioche, fig & hibiscus chutney
Brillat-Savarin on toasted crumpet, London honey & black truffle
Tomato, goats curd & summer berries tart
Fontessa Prosecco Spumante Brut NV
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Dry-aged beef tartare, charcoal dressing,
pickled blackberries & wasabi leaf
(using meat provided by Aussie Beef & Lamb)
Clarendelle Rose 2023
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Scottish lemon sole, cauliflower,
girolles & vin jaune butter sauce
(using fish provided by Seafood Scotland)
Bourgogne Aligote Chateau de Chamilly
_____________________________
Australian lamb, summer vegetables,
onion & crispy potato cake
(using meat provided by Aussie Beef & Lamb)
Anthonic 2010
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Staircase
Moscato d`Asti Massolino 2024
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The Staff Canteen Live 2025: Networking series at HIDE
