The Staff Canteen Live 2024: Front of House Networking lunch at City Social

The Staff Canteen

Editor

On Monday 8th of april saw the relaunch of our front of house networking lunches. Having launched the chef networking lunches in 2016 at michelin-starred city social, the staff canteen returned tower 42 to host a lunch for front of house hospitality professionals.

The Front of House Networking lunches, which we initially launched in 2020, before the industry went into mothballs because of the big C-word, will run once a quarter across the country.

The guests

James De Groot from Marylebone Cricket Club; Giuseppe Molinaro from Hélène Darroze at The Connaught; Sohpie O’Neill, The Tudor Pass at Great Fosters; Tomas Canning, Little and Large Pub Company; Anaïs Malet, Alain Ducasse at the Dorchester; Lorenzo Zappacosta, Ormer Restaurant; Joan Rudd, Conrad Hotels; Suze Allen, Pied a Terre; Matteo Baccanelli, Petrus; Niall Harte, Lyles Shoreditch; Elisa Marchini, Muse by Tom Aikens; Enzo Buonocore, The Ritz; Robin Fletcher, Apricity and Kevin Vieria, Broadwick Soho.

Orkney scallop tartare, Granny Smith apple, wasabi, winter citrus (left)
and Herdwick lamb saddle, Wye Valley asparagus, wild garlic, braised morels (right)

When asked to comment about the lunch, James De Groot Chief F&B Officer Marylebone Cricket Club (Lord's Cricket Ground) said "Fantastic to get people of like-minded roles together to talk about the challenges in front of us, the industry but also about the opportunities ahead. It’s been great to be at City Social today and meet new people.”

THE SPONSORS

Yorkshire rhubarb and vanilla vacherin and Paul Walsh, executive head chef, City Social

Special thanks to our five sponsors that made this lunch possible Chef Works, Hoshizaki, Ridgeview Wines, Lightspeed and Nespresso Professional.

When asked why The Staff Canteen Front of House networking lunches were important, Matt Gay, Senior Business Development Manager, Ridgeview Wine Estate said "We’ve worked with The Staff Canteen before on the chefs events and it’s a great format, working with front of house is really important and it’s great to spotlight those guys and show their talents. There was no hesitation in working with you."

THE MENU

The guests indulged in were treated to an exclusive menu prepared by Paul and his team, with a wine pairing for each course from Ridgeview wines.

Truffle Arancini

Crispy confit potato, tartare sauce, chive emulsion, togarashi Chicken Karage, Jalapeños, Dallas sauce

Ridgeview Bloomsbury NV

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Orkney scallop tartare, Granny Smith apple, wasabi, winter citrus

Ridgeview Blanc de Blancs Single Vineyard 2018

ooOoo

Line caught sea bass, St Austell Bay mussels, spiced turnip and smoked shellfish velouté

Ridgeview Blanc de Noirs 2015

ooOoo

Herdwick lamb saddle, Wye Valley asparagus, wild garlic, braised morels

Ridgeview Sparkling Red Reserve NV

ooOoo

Yorkshire rhubarb and vanilla vacherin

Ridgeview Fitzrovia Rosé NV

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Nespresso Professional Exclusive Selection Galapagos coffee and Petit fours

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