What's Hot on Chef+ February 2018

The  Staff Canteen

The Staff Canteen

Editor 21st February 2018

In association with

essential cuisineHello from Cooking Towers!

Can you believe that February is coming to a close already?  We've got even more great chefs joining our community and posting their content, and it doesn't go unnoticed!

Here's our top picks this month:

Chris Bond

Chris Bond, The Unorthodox Kitchen, chefs to follow, The Staff Canteen, Chef Plus mobile app

Gavin Mc Donagh

Gavin Mc Donagh, chefs to follow, The Staff Canteen, Chef Plus mobile app

Nathan Harrison

Nathan Harrison, chefs to follow, The Staff Canteen, Chef Plus mobile app

Top recipe pick of the month

https://www.thestaffcanteen.com/public/js/tinymce/plugins/moxiemanager/data/files/18 degree salmon%2C blue hollandaise by chef Sean Martin.jpeg
-18 degree salmon, blue hollandaise

The most popular recipe this month was -18 degree salmon with blue hollandaise sauce by Sean MartinThis was the most liked image on Our Top Ten Instagram Images January 2018 so we asked Sean to share his recipe!

Member of the Month January 2018

Chris Jeffery, chalet chef, The Staff Canteen Member of the Month January 2018

Chris Jeffery 

January's Member of the Month is Chris Jeffery, a chef currently working in a chalet in the Alps. Although Chris cooks from a little domestic kitchen, his dishes always look spectacular and he's very popular on our social media channels!

Chris will recieve a copy of Signature Chefs: South West and Channel Islands, some goodies from our app sponsors Essential Cuisine and The Staff Canteen mug!

If you want to be our next Member of the Month or featured in next month's What's Hot, download our mobile app Chef+ where you can upload your images, recipes, videos and news stories for chefs worldwide to see!

>>> The app is free to download. 


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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

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

The  Staff Canteen

The Staff Canteen

Editor 21st February 2018

What's Hot on Chef+ February 2018