The Staff Canteen Live 2024: Networking lunch at Mýse, Hovingham, York

The Staff Canteen

On Monday 17th of June, we held OUR networking lunch at josh Overington's restaurant  Mýse, which gained it’s first Michelin star in the 2024 guide.

THE guests

14 chefs joined us at Mýse, they were:

Jonathan Hawthorne, Co-Founder and Head Chef, V & V

Rob Mitchell, Head Chef, The Limetree Inn

Kevin Gratton, Operations Director, 21 Hospitality

Josh Brimmell, Executive Chef, Star Inn the City and York Minster Refectory

Jon Atashroo, Chief Grilling Officer, Where There’s Smoke

John Rudden, Head Chef, Grassington House

Danny Dunn, Sous Chef, The Star Inn at Harome

James Nicklin, Head Chef, Winteringham Fields

Brayden Davies, Head Chef, The Box Tree Restaurant

John Robinson, Chef/Owner, Whites Restaurant

Alice Power, Head Chef, Black Swan in Oldstead

Stephen Andrews, Chef/Patron, Fish and Forest

Scott John Hodson, Head Chef, Solstice

Ahmed Abdalla, Head Chef, The Grand York

Micheln Star Myse Josh Overington

Alice Power, Head Chef at Black Swan in Oldstead, attended her first networking lunch. When asked about the experience, she said, "Today's been really special for me because it's an amazing opportunity to sit down with some incredible chefs. We may visit each other's restaurants, but to actually sit down and have a conversation about what's going on in their lives and their restaurants is truly special."

Scott John Hodson, Head Chef at Solstice, said, "I really enjoyed coming along and chatting with some suppliers. That's what it's all about—networking and making connections. There's no hard selling, just building those personal relationships."

Josh Overington Myse Michelin star


Special thanks to our sponsors that made this lunch possible Chef Works,  Winterhalter,  Williams RefrigerationContinental Chef SuppliesNespresso Professional, Estrella Damm and Juiced Wines.

When asked about why the concept of The Staff Canteen networking lunches worked for them, Paul Gamble from Estrella Damm remarked, "It's a beautiful space with a nice vibe. Everyone is really relaxed and having a good time. It's a conducive environment for starting conversations; definitely, some seeds were planted here today ."

Micheln Star Myse Josh Overington


The guests indulged in an exclusive menu prepared by Josh Overington and his team:

summer field biscuit with black garlic

smoked pork shoulder and Laphroaig whisky sausage

charcoal pie filled with raw Sika deer and Exmoor smoked caviar

braised ox cheek in Yorkshire pudding batter with fermented cucumber

sourdough with jersey butter, preserved alliums and chicken drippings


hand-dived Orkney scallop cooked in its own shell with sea urchin butter

monkfish cooked over coals, Isle of Wight tomatoes and green strawberry

duck leg, sun-dried tomato and chanterelle broth

sourdough crumpet stuffed with duck liver and cured Mallard

roasted Thirkleby duck with chewy beetroot and walnut wine


candied Oakchurch raspberry

beastings pie

set buttermilk with Annabel's strawberries and barrel-aged beer jelly

Micheln Star Myse Josh Overington

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  – 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 16 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 560,000 followers across Facebook, X, 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 18th June 2024

The Staff Canteen Live 2024: Networking lunch at Mýse, Hovingham, York