The Staff Canteen Live 2026: Networking lunch at Starling

Today (Wednesday, January 21), we hosted our first TSC Live networking lunch of 2026, at Starling in Esher.

The restaurant, run by Nick Beardshaw, earned a Michelin star in 2025 with its bold, flavour-packed British cooking, elevated by classical technique and a deep respect for seasonal ingredients.

The Staff Canteen launched chef networking lunches in 2016, also incorporating front of house events from 2020.

THE GUESTS

Today at Starling, we welcomed 15 chefs to our first networking lunch of the year.

Achal Aggarwal, head chef, Foxhills Resort
Remi Williams, chef director, Smoke & Salt
Tamas Rakoczi, executive chef, Juls London
Andrea Mura, executive chef, Il Gattopardo
Eslam Barakat, executive head chef, Monmouth Kitchen at the Mercer Street Hotel
Dave Wall, chef patron, The Unruly Pig
Alex Bicknell, head chef, Kinsbrook Vineyard
Stuart Gillies, chef owner, No.8 Sevenoaks
Santhosh Ravimony, executive chef, The Tower Hotel (Thistle)
Jack Green, head chef, Le Famant
Steven Ellis, chef proprietor, The Balliwick
Tom Kirby, head chef, England RFU
Alex Standen, head chef, BA Premium Lounges – Concorde & First Class
Daniel Lee, chef director, The Victoria Oxshott
Steve Smith, head chef, The Latymer at Pennyhill Park

Tom Kirby, chef for the England rugby men’s first team, said: “It has been fantastic. We’ve had a great day of networking. We’ve met some fantastic partners.

“It’s very rare you get to talk to a sponsor or supplier, someone who delivers something a chef needs, outside of the workplace. When you come to work, we are up against it and have very limited time to deal with suppliers.

“In these environments, we get to actually have a conversation, look at what the brands are doing, what their new initiatives and products are.”

Dave Wall, chef patron of The Unruly Pig in Suffolk, added: "It was definitely worth the journey.

"It’s been great to meet the sponsors. Human connection really goes a long way.

"People do try and sell you things on a daily basis, but there’s a desensitisation to that. Connecting with people makes a real difference.

"It may come to fruition, it may not, but you will remember that person more than that email they sent."

Asked for their favourite course from the lunch menu, Dave enjoyed the "nostalgia" of the chicken nugget, while Tom said: "I love snacks – a truffled crumpet and prawn scotch egg. Nick’s absolutely nailed it.

"I’ve been wanting to come to Starling and the food was unbelievable."

THE SPONSORS

These events would not happen without the generosity of our sponsors. Supporting today’s lunch were: Winterhalter, Williams Refrigeration, Nyetimber, Chef Works, Exclusive Ranges and Woods Foodservice.

Asked how he found the afternoon, Simon Eames, area manager for Williams Refrigeration, said: "It was an amazing opportunity to meet up and coming chefs that are visionaries in the industry coming through.

"To have the ability to sit down and have a serious conversation about their current work, what’s coming up and the ability to network and forge friendships for the future.

"It’s been very informal, very enjoyable and the food’s been phenomenal. It’s quite relaxed, so it’s been an amazing opportunity to actually meet these people. I’m eternally grateful to be part of what’s happened.

"I’ve exchanged cards and Instagram accounts with lots of the chefs and connections have been made, so 1000% there will be future business coming just from this."

Simon highlighted the beef course and also the dessert pairing as his standout picks from the menu.