The Staff Canteen Live 2026: Chef networking lunch at The Fordwich Arms
Today (Monday, June 15), we hosted our latest TSC Live chef networking lunch at The Fordwich Arms in Kent.
The Staff Canteen launched chef networking lunches in 2016, later incorporating front of house events from 2020. The concept is simple: bring chefs and key industry suppliers together in an environment where meaningful conversations can happen away from the pressures of service.
Overlooking the River Stour, The Fordwich Arms is a Michelin-starred pub restaurant led by chef patron Daniel Smith.
Before taking over The Fordwich Arms in 2017, Daniel built his career in some of the UK’s most respected kitchens, including The Clove Club in Shoreditch, where he worked as sous chef under Isaac McHale, and The Swan at the Globe.
Under Daniel’s leadership, The Fordwich Arms quickly gained national recognition, earning a Michelin star in 2019 and establishing itself as one of the country’s leading gastropubs.
Daniel’s cooking is rooted in seasonality, exceptional British produce and refined technique, combining the warmth of a traditional pub with the standards of modern fine dining.
Today’s lunch was prepared by Daniel and his team, with guests welcomed for drinks before a kitchen tour and a menu showcasing The Fordwich Arms’ ingredient-led approach.
The guests
Today 16 chefs joined us for the lunch, with combined annual buying power in the room of more than £6million. They were:
Rebecca Warley, head chef, The Corner House Canterbury
Alfie Crouch, head chef, Silverhand Estate
James Chatfield, head chef, The Small Holding
Patrick Hill, chef patron, Thackerays
Jack Lury, chef owner, Lury
Dwayne Richmond, head chef, Finbars of Westgate on Sea
Rob Cooper, head chef, Angela's
Elisa Kobayashi, head chef, Sete
Marcin Szelag, executive chef, Rocksalt Group
Craig Edgell, head chef, Margate Chef Catering and Hospitality
Ben Hughes, chef owner, Quince West Gate
Luke Emmess, head chef, The Wykeham Arms
Seamus Sam, head chef, Evelyn's Table
Jack Coghlan, chef owner, Norbert's
Rani Raimondi, head chef, Levan
Niel Talan, head chef, The Pickled Egg
Reflecting on the event, Alfie Crouch, head chef at Silverhand Estate in Gravesend, said: “It was about networking with people who work in the industry in this country and enjoying a lovely time at The Fordwich Arms.
“It was a really good vibe in the room, a lovely venue and incredible chef and a good mix of sponsors.
“It was a really good event.”
Luke Emmess, head chef at The Wykeham Arms in Winchester and recent MasterChef: The Professionals finalist, added: “It was nice to get out and explore the industry, see some new people, meet some people that I wouldn’t have met otherwise.
“It puts you in an environment which is unusual and it’s good for chefs to meet and mingle and network.
“It's really nice to sit down and have that intimate meal and a drink and be able to speak to sponsors properly, face to face.
“It's a lot less formal and you can have proper conversations with them. It's a nice experience.
“I'm already using a few of the suppliers who were here today and I'll look into some of the others now as well.
“We use the Norfolk chickens already and I have Bragard uniforms. I have been looking potentially at a meat ageing counter as they are the in thing, so I will look into that with Williams.”
Rob Cooper, head chef at Angela's in Margate, said: “For me, it was about touching base with other chefs in the community and also meeting some amazing suppliers, reconnecting and making sure I've got the right links to what I'm doing.
“It was really magical. I'm very fortunate to have been invited a couple of times before and it was really special today.
“It was really good fun.”
The sponsors
These events would not happen without the support of our sponsors. Today’s chef networking lunch was supported by: Chef Works, Winterhalter, Norfolk Black Chicken, Nyetimber & Williams Refrigeration.
Nyetimber provided the arrival wine for the canapés, while Norfolk Black Chicken supplied the chicken for the main course.
Julie Eccleston, business development manager for Traditional Norfolk Poultry, said: “For us it was about showcasing the Norfolk Black Chicken, the heritage, the provenance and he delicious taste of it.
“It was really good. It's good to move round so you can speak to various different people who you wouldn't necessarily speak to, because they could be in conversation with somebody else if they're in the bar.
“So it's a really good idea to keep moving around.
“I think it was definitely beneficial for us to be here today.”
The menu
Canapés
Cods roe oatcake & preserved lemon
Native lobster croustade
Smoked Alsace bacon & Montgomery cheddar beignet
Nyetimber Tillington Single Vineyard 2016
Fordwich Arms’ bread service
Trout
Confit chalk stream trout, grape, radish, Oscietra caviar & smoked butter
Norfolk Black Chicken
Roast Norfolk black chicken, confit leg, pea, grilled lettuce & Vin Jaune
Chicken provided by Norfolk Black Chicken
Strawberry
Kentish strawberry tart, elderflower & yoghurt
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The Staff Canteen Live 2026: Chef networking lunch at The Fordwich Arms
