The Staff Canteen Live at HRC 2020, Day 3

The Staff Canteen

We wrapped up our TSCLive series at HRC in style on the third and final day of the show, greeting another amazing line-up of hospitality professionals onto the stage.

Michelin-starred chef and owner of Kitchen Table James Knappett was joined by his wife and founder of Bubbledogs, Sandia Chang, preparing a dish of Cornish crab and pomelo salad over Jersey royals and sea kale finished with a verbena sauce and a rose granita.

James Knappett's Cornish crab and pomelo salad over warm jersey royals and sea kale, 
finished with a verbena sauce and rosé granita

Sandia went to culinary school in the US before deciding to pursue a front of house career and finally becoming a trained sommelier and met James at Thomas Keller’s Per Se.

Next up were chef and owner of multiple successful restaurants, Robin Gill, and Emma Underwood, who heads up the front of house at his most recently launched Darby’s.

Robin too prepared a dish using Cornish brown crab, this time served with a fried Cacklebean egg, brown crab emulsion, radish, mooli,  coastal vegetables – sea aster, blanched sea purslane and pickled rock samphire and samphire  – and dusted with nori powder.

Robin Gill's Cornish crab, fried CackleBean egg and coastal vegetables

Emma paired the dish with a biodynamic, natural white, a 2017 cuvee of Bernard & Benoit melambic Landron.

Lastly, Michelin-starred chef Angela Hartnett and Lime Wood chef Luke Holder - who have worked and known together for so long, they told us, that they have become the best of friends - wrapped proceedings up with a “pasta-off,” cooking spinach and ricotta ravioli, gnocchi with morels and wild garlic and double agnolotti. 

Luke Holder's gnocchi with morels and wild garlic

While on stage our chefs and front of house professionals discussed a variety of topics, such as what they aspire to in their professional lives, the relationship between front and back of house and how it has evolved over the years, the importance of treating staff well and making them feel valued, allergens and more. 

After their demonstrations, they answered the audience’s questions, from technical tips and advice to what they do to support the disabled working in professional kitchens. 

Angela Hartnett's spinach and ricotta ravioli

All the chefs on stage had the assistance of a student from Milton Keynes College, our TSC Live partners, and ingredients, tools and equipment were supplied by our sponsors - Westlands, Major International, Rational, Hoshizaki, Santa Maria, Meiko, EauVation, Global Knives, Alliance (Te Mana Lamb), Diversey/Zenith and Pommery - as were the goodie bags they received as thanks for taking part. 

Audience members were given one last chance to enter a raffle to win a 12-piece set of Global knives worth £1695 RRP. Angela Hartnett picked out a winner and their ticket number will soon be shared across our social media to collect their prize. 

Speaking about why he took part in the event today, Luke said: "The Staff Canteen do a lot of promotion and bring young people through. Mark is a great guy and his contacts go a long way." 

According to Angela, for audience members - many of whom are young professionals or students  - the benefit of coming to such events is exposure. 

"To see some of these amazing chefs do demos, I think is brilliant for a young college student and then to ask questions I think is phenomenal." 

Thank you again to everyone who supported us throughout the event this year - our sponsors, partners, chefs, FOH professionals, students, and everyone behind the scenes that made the event so special. We'll see you at the next HRC show!


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 5th March 2020

The Staff Canteen Live at HRC 2020, Day 3