The Staff Canteen Live 2026: Networking lunch at Benares

Today (Monday, October 12), we hosted our latest TSC Live chef networking lunch at Benares in Mayfair.

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.

Benares, on Berkeley Square, opened in 2003 and won its first Michelin star in 2007. It regained it again in the 2021 Michelin Guide for Great Britain and Ireland, and it holds one star in the 2026 guide. The Michelin inspectors single out the Malabar scallops, which featured on today's menu, among the signature dishes.

Executive chef Sameer Taneja grew up in Delhi and began his career as a commis at The Oberoi Rajvilas in Jaipur. After moving to the UK, he spent almost six years at One O One in Knightsbridge, rising to acting head chef, before working as saucier at The Waterside Inn in Bray and as sous chef at Brasserie Joël and Koffmann's at The Berkeley.

Sameer first led the kitchen at Benares from 2011 to 2015, then helped launch Talli Joe in Seven Dials, before returning to Benares in 2019. His cooking pairs classical French training with the regional dishes of India, and it was under Sameer that the restaurant won back its Michelin star.

Today's lunch was prepared by Sameer and his team, with guests welcomed for a drinks reception before sponsor introductions, a tour of the kitchen and a menu built around an Indian banquet.

The guests

Today 12 chefs joined us for the lunch, with combined buying power in the room of over £4million. They were:

Adam Myers, central support chef, IFG
Shilpa Dandekar, chef owner, Pravaas
Abbie Hendren, head chef and co-owner, Trindle Stores
Jack Lury, chef owner, Lury
Jomon Kuriakose, chef owner, Veedu
Alex Craciun, head chef, Aces Foodcraft
Mike Davies, founder and director, The Camberwell Arms
Luke Ahearne, chef partner, Motorino
Patrick Hill, chef patron, Thackerays
Martin Anderson, co-owner, From the Ashes BBQ Group
Curtis Bell, co-owner, From the Ashes BBQ Group
Joyeta Ng, head chef, Poon's at Somerset House

Abbie Hendren, head chef and co-owner at Trindle Stores in Kew, said: "Today's networking lunch has been really helpful. It's always lovely to put faces to names in terms of meeting people at places like Woods Foodservice and Lockhart.

"It's really nice to add a personal touch to the services they provide and it's also really nice in this digital age to actually meet people in person, gather around the table.

"It's been amazing to spend the time at Benares as well. I think it encapsulates everything hospitality is and should be, bringing people together, having a really lovely time and networking over things we all have a common interest in."

Asked how this environment compares to receiving a cold email trying to sell a product, Abbie said: "It increases the likelihood of us working together down the line tenfold. It opens your eyes to a lot of different opportunities as well. When you're a chef, you spend your time behind the scenes. I don't have time to be trawling through my emails, so I do miss things.

"When you take the time to come and meet the person, it makes the possibility of working together moving forwards much more likely. It is totally invaluable."

Abbie picked out the samosa and its sauces as her favourite part of the meal.

Mike Davies, founder and director at The Camberwell Arms, said: "It's been about talking to like-minded people, in a time where we don't necessarily spend that much time face to face.

"It is far more likely that I will be responsive to somebody I've met, that I can actually see is trying to do some good, as opposed to approaching me without any build-up, definitely."

Mike's highlight of the lunch was the variety of breads.

The sponsors

These events would not happen without the support of our sponsors. Today's chef networking lunch was supported by: Hoshizaki, CCS, Control Induction, Woods Foodservice, Aussie Beef & Lamb and Retigo.

Woods Foodservice supplied all of the vegetables on today's menu, while Aussie Beef and Lamb provided the lamb for the tandoori lamb chop served as part of the Indian banquet.

The lunch also gave guests the opportunity to connect directly with suppliers across refrigeration and ice machines, combi ovens, induction cooking, kitchen equipment, fresh produce and meat.

Steve Bailey, national account manager at Woods Foodservice, said: "It's lovely to meet chefs and see what they're doing and get an insight into their challenges and being able to relax and talk about the industry.

"I've met chefs today that use one of our competitors. They're not entirely happy, but it's easier to keep with what they've got. The door is open now.

"It would take us ages to get this many people like this in a room today, everyone is really busy. Sometimes it's so hard to get and meet chefs. They want to see you, but it's the last thing they want to do, at the same time. It is a week's box ticked in one day."

Steve's favourite dish was the Malabar scallop. He said: "The scallop with that bread was amazing."

The menu

Canapés

Bread fritters Bird seekh kebab Chicken tikka vol-au-vent Chickpea chaat

Pommery Cuvée Apanage 1874 Brut NV, Champagne, France

Amuse bouche

Samosa

Samosa ragda tartlet

Scallop

Malabar scallop

Riesling Trocken Gau-Algesheimer 1G, Weingut Knewitz, Rheinhessen, Germany 2021

Indian banquet

Tandoori lamb chop, baby aubergine masala, delica pumpkin nihari, kadai paneer, dal makhni, podi aloo Served with baby courgette pulao and freshly baked tandoor bread Lamb provided by Aussie Beef and Lamb

Marqués de Murrieta Reserva, Rioja, Spain 2021

Rasmalai

Rasmalai Petit fours

Tokaji 5 Puttonyos Aszú Terroir Selection, Grand Tokaj, Hungary 2019

All vegetables on the menu supplied by Woods Foodservice