The Staff Canteen Live 2026: Chef networking lunch at Legacy at The Grand

Today (Monday, February 16), we hosted our latest TSC Live chef networking lunch, this time at Legacy at The Grand in York.

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.

This time, we gathered at Legacy, the Michelin-recognised restaurant at The Grand in York. The day began with a drinks reception in the hotel’s White Rose Lounge, where chefs and sponsors had the opportunity to connect before taking their seats for lunch.

The event was hosted by Kevin Bonello, executive chef at The Grand, alongside head chef Ahmed Abdalla and their brigade.

The guests

Today at Legacy, we welcomed 15 chefs for the lunch. They were:

Gavin Swift, chef patron, Grantley Arms
Daniel Pinch, chef owner, Pellizco
Adam Jones, senior sous chef, Fifty Two at Rudding Park
James Nicklin, head chef, Tickton Grange
Peter Neville, chef patron, Homestead Kitchen
Richard Johns, chef owner, The Plough, Wombleton
Will Webster, head chef, Norman's Neighbourhood Kitchen, Kirkburton
Matt Barker, chef director, The Westwood
Lui Wright, head chef, Winteringham Fields
Jake Jones, head chef, Forge at Middleton Lodge
Louis Taylor-Bolshaw, group executive chef, The Forde Group
Natalie Peters, sous chef, Pipe and Glass, South Dalton
Ian Doyle, executive chef, Grays Court Hotel
Callum Harding, head chef, Cavo
Josh Brimmell, group executive chef, Star Inn The City & York Minster Refectory

Reflecting on the event, Natalie Peters, sous chef at Pipe and Glass, said: “It has been about networking among chefs and getting to know people in the region that I hadn’t heard of before. Also seeing what the suppliers have to offer.

“The way these suppliers describe things is really interesting, just to be able to understand it a lot more. I’ll definitely recommend some of the suppliers even to some of my friends in the industry as well.”

Asked for her favourite course from the menu, Natalie highlighted the chocolate and sea buckthorn dessert.

Ian Doyle, executive chef at Grays Court Hotel, said: “In a more relaxed environment, it’s been easier to talk. Sometimes people come unannounced at work and we’re busy. It’s the wrong time. But here it’s a day off, everyone is just here having a bit of craic and a few drinks and talking. It’s a good environment.”

Asked how likely it was he would have follow-up meetings with some of the sponsors, Ian said: “Quite likely I would say. I’ve got business cards and took the time to have a chat with every sponsor, so it’s worked really well.”

Ian’s favourite course from the menu was: “The duck dish. The skin was crispy, the meat was lovely and pink, the apple ketchup gave it acidity. It was well balanced.”

The sponsors

These events would not happen without the support of our sponsors. Today’s networking lunch was supported by: Nyetimber, Chef Works, Williams Refrigeration, Exclusive Ranges and Winterhalter.

“The calibre of guest has been amazing, there’s some top chefs here,” said Jonathan Kemp of Nyetimber.

“I’ve had plenty of great conversation, a few exchanges of business details and work to be done following on from here.

“It is absolutely invaluable. A lot of our sales processes are at events like this where we can meet chefs, they can get to know us as well as we can get to know them. It’s fantastic. It’s a great opportunity.”

Garry Allitt, national sales manager at Williams Refrigeration, added: “It’s a great event for us to find out what chefs are looking at – trends and new things.

“We’re always bringing out new products and looking to bring out more innovative products, so to listen to the people who are actually going to end up using them is invaluable.

“The fact you’re sat with somebody face-to-face over a glass of wine, it makes things a lot warmer.

“We’ve had some really good interest from people, so hopefully we will have some follow-up meetings.”

Both Jonathan and Garry picked out the salt-aged duck dish as their standout from the meal.

The menu

Snacks
Hash Browns
Sturia caviar / crème crue / lemon gel
Nyetimber Blanc de Blancs 2017

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Chilli squid
Doughnut / basil aioli

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Salt aged beef tartar tart
Ponzu jelly / tiny capers / smoked yolk

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Parker House & grissini Piedmontesi
Cultured butter with seaweed powder / black garlic butter

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Kombujime Scottish mackerel
Fermented turnip / Sturia caviar / finger lime
Marco Porello, Roero Arneis “Camestri”, 2021

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Salt baked celeriac
Bianchetti truffle / Medjool dates / chicken skin
Domaine Gilbert Picq, Chablis, France, 2020 (V)

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Salt aged duck
Morel / Boltrady beetroot / Timur pepper
Craggy Range, Te Muna, Martinborough, New Zealand, 2023

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Roasted Tanariva chocolate
Buckwheat / vanilla / sea buckthorn
Disznókő, Late Harvest Tokaji, Hungary, 2020

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Coffee