The Staff Canteen Live 2026: FOH networking lunch at Claridge's
The Staff Canteen hosted its first front of house networking lunch of 2026 at Claridge’s on Monday, February 9.
The lunch took place in Claridge’s restaurant, with the food prepared by head chef Alexis Famero and his team, under the direction of culinary director Simon Attridge.
The Staff Canteen launched chef networking lunches in 2016, incorporating front of house events from 2020, which now run once every quarter.
Claridge’s is one of London’s most historic luxury hotels, long recognised for its commitment to classical hospitality, refined service and culinary excellence. Guests were treated to a tour of the kitchen, as well as a five-course meal.
The guests
Today at Claridge’s, we welcomed 15 front-of-house industry professionals for the lunch.
Sophie Bartlett, manager – The Beehive & The Belgian Arms
Yanka Moscova, restaurant manager – Park Plaza Westminster Bridge
Sam Haigh, general manager – Aven
Damian Clarkson, director of wine – The London Kitchen
Manu Bhatt, founder – Little and Large Pub Company
Sophia Baker, restaurant manager – The Nut Tree Inn
Suze Allan, general manager – Pied à Terre
Ruhit Abdul, general manager – Pyro
Milos Srdanov, restaurant director – Corrigan Collection (Daffy's/Corrigan's/Bentley's)
Lafe Ayoade, general manager – 2210 by NattyCanCook
Phil Woon, general manager – Dinings SW3
Alexia Dellaca-Minot, general manager – Studio Gauthier
Sébastien Pé, general manager – Muse by Tom Aikens
Alina Sirbu, food & beverage director – The Landmark
Rasha Khouri, managing partner – Akub
Rasha Khouri from Akub restaurant said: “Today was very special for me, because I am not used to coming to networking events.
“Listening to other restaurant and front of house people was really interesting. Meeting the people who were behind the event were also very interesting – particularly BE WTR, because I am very much into the idea of sustainability with water in restaurants.”
Rasha picked out the Cornish crab as her dish of the day.
Yanka Moscova, restaurant manager at Park Plaza Westminster Bridge, added: “I’ve worked in hospitality for 27 years.
“It was a pleasure to see new colleagues and new suppliers today. They were very passionate about their work.”
Sponsors
These events wouldn’t happen without the generosity of our sponsors, and this event was supported by: Nyetimber, Lightspeed, SevenRooms, Chef Works and BE WTR.
Josh Illman from Chef Works said: “I always have good conversations with people at these events.
“They are always amazing. The quality of the places that we come to, the chefs that are cooking for us and the guests that attend are second to none.
“The business and network knowledge you gain from these events is fundamentally invaluable.
“Even for people not at these events, The Staff Canteen is hugely beneficial. It’s amazing what you guys do.”
Josh praised the duck dish, saying he “could not fault it”, adding how it was “unbelievably cooked”.
Discussing his experience of the day, Jake Lewis of Lightspeed said: “I had a good conversation with most people.
“I’ve always found these Staff Canteen events are best done casually. It’s lovely to meet people in this industry.
“Usually I’m trying to sell to people, so it’s nice to hang out, have a lovely meal and hear from them.
“There were a couple of people I will definitely follow up with after some initial interest.”
Jake gave a mention to the sweetbread when discussing today’s meal.
The menu
Snacks
Tuna tartare, ponzu
Beef tartare, truffle
Smoked salmon, caviar
Nyetimber Classic Cuvée MV on arrival
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First course
Cornish crab
Cucumber, blood orange, lemon verbena
Nyetimber Blanc de Blancs 201
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Second course
Monkfish
Artichoke, monk’s beard, wood sorrel
Nyetimber Tillington 2016
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Third course
Sweetbread
Cauliflower, oyster mushroom, cumin
Nyetimber Rosé MV
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Fourth course
Duck
Crepadine beetroot, smoked onion, endive
1086 by Nyetimber Rosé 2016
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Fifth course
Lemon meringue tart
Tangerine sorbet
Nyetimber Cuvée Chérie MV
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Snacks
Claridge’s chocolate crest
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The Staff Canteen Live 2026: FOH networking lunch at Claridge's
