What's Hot on Chef + August 2019

The  Staff Canteen

The Staff Canteen

Editor 21st August 2019

Top of the morning to you chefs!

Summer is flying by but we still have a good few weeks of bliss before the days get shorter and the cool weather returns. To celebrate the many sunny days to come before it does, here's a round-up of the best content from across The Staff Canteen website and Chef + App this August. 

Just because half of the British population is on holiday doesn't mean we've been lazing around here! Last week we held another TSC networking lunch at Michelin-starred House of Tides in Newcastle, hosted by head chef Kenny Atkinson.

Read all about it and watch our round-up video here and fill in this survey to sign up for our next lunch at Anna Haugh's inaugural restaurant, Myrtle, on September 10th. 

You may have noticed a few new episodes of our new podcast, Grilled, including a (meta) conversation with Paul Newbegin about why his podcast is coming to an end and a chat with Ben Marks from Perilla about his time at Claridge's and how he came to open his highly-acclaimed London restaurant. 

Speaking of opening restaurants, we spoke to top chefs - Pip Lacey, Emily Roux, Tommy Heaney, Tommy Banks and  Scott Smith - across the UK for their advice on how to launch your own business. Stay tuned for Part II soon!

Remember to share your images, news and recipes on your TSC profile if you'd like us to share them on our social media channels.

Here's our pick of chefs to follow on the app this month:

Matyas Rigo 

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Beef tataki

Follow Matyas on TSC to get his food pictures straight to your feed

Steve Thompson

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Muntjac pastrami, Norfolk dapple potato skins,

asparagus, wild fennel & cucumber emulsion

If you like what you see, check out Steve's profile on TSC

David Rickett

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Duck, Beetroot, blackberry, walnut

David is a regular contributor to the Chef + App - follow him and see his pictures, recipes and news first

Top recipe this month

Our most viewed recipe this month was chef Mike Tweedie's

Smoked eel with broccoli, exmoor caviar, Cuinneog buttermilk and dill

Smoked eel

Top story this month

The news that Rob Kennedy left Compass Group after more than two decades working for the company made some waves this month. In case you haven't heard, you'll be glad to know that the chef is now offering his services privately while he looks for a position elsewhere. 

Rob Kennedy

Which ingredients are in season this month?

Ask your suppliers for chilli peppers, grey mullet, dab, figs, grouse, monkfish and peaches this August - and check out our seasonal update to find out what to make with them. 

August seasonal update

Member of the month

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Mark Fice,  head chef at the Ship Inn in Ugborough, Devon.

Read our interview with Mark and find out how to become our next member of the month here.

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The Staff Canteen Instagram takeovers/Facebook Lives this month: 

Instagram takeovers:

08/09/19 - Bord Bia Takeover - chef farm trip to Ireland

09/09/19 - James Cochran guest chef night - Tom Brown

13/09/19 - Kray Treadwell Instagram Takeover

23/09/19 - Liam Dillon Versus supperclub Tom Shepherd  

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

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We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
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The  Staff Canteen

The Staff Canteen

Editor 21st August 2019

What's Hot on Chef + August 2019