What's Hot on Chef + app in February 2019?

In association with:

Good day to you, chefs!

It's been a busy few weeks at The Staff Canteen - we held TSCLive networking lunch at Ynyshir in Wales and hosted our College Tour in Bournemouth , joined by Tom Rhodes, Pip Lacey, James Golding and Adam Byatt.

We also went fishing for Skrei in the Nordics with Norway Seafood, joined by Michel Roux Jr, Steve Groves and Sabrina Gidda, attended the Gold Scholarship Awards at Claridge's and the World Restaurant Awards in Paris.

Remember to share your images, news and recipes on your TSC profile as we'll share them on all of our social media channels! Here's our pick of chefs to follow on the app this month:

Top recipe of the month

The most popular recipe this month was Auntie Charlotte's Thai cod and banana soup, by Tom Kitchin. The chef said his friend served the soup for him and his wife, and he decided there and then to put it in his book.

He said: "Thai banana soup does sound a bit crazy, but I have to say it’s absolutely delicious and it’s really easy to bring together. I decided to add a piece of cod here to make it into a main course, but you can quite easily serve it just as a soup without the seafood. "

Thai cod and banana soup

Top story of the month

The most popular story on The Staff Canteen this month was an editorial talking about mental health issues within the hospitality industry. We put out a poll on social media, and eighty percent of you came back to us saying that you don't feel you're getting enough support. Thankfully, charities like Hospitality Action and recently-launched Hospitality Health in Scotland are working towards tackling the problem.

Hospitality workers

Close Message - I might contribute in the future

I love what you do, let me contribute right now

tell The Staff Canteen they don't get enough mental health support - read the full article here

What foods are in season in February?

Scallops, gurnard (fish) and guinea fowl are among the produce in season this month. We've got a brand new seasonal update for you, where Koppert Cress have suggested the perfect garnish for some of the ingredients.

See more February seasonal foods here

Make sure you upload your seasonal recipes and images to the Chef+ app, and we'll share the best ones on our social media channels.

Member of the Month January 2019

Our Chef Plus Member of the Month for January is Ivan Antonov. Until recently, Ivan worked at the Raphael Restaurant in Ukraine, but he is working on launching his own restaurant in the next few months.

Find out more about Ivan Antonov

Ivan has won a signed copy of The Sportsman by Stephen Harris, some goodies from our app sponsors Essential Cuisine and The Staff Canteen mug.

The Staff Canteen Instagram Takeovers in February/March

We know that you guys love our Instagram Takeovers, so check this list and make sure you're following us to go behind the scenes with some of your favourite chefs from around the world!

Friday 22^nd Feb- Fred Sirieix (Ask me anything)

Friday 22^ndFeb - Masterchef finalist Dean Banks

Friday 1^st March - The Frog Restaurant sous-chef Josh Donachie and head chef at the Mason Arms Jamie Coleman

Friday 22^nd March - La Belle Époque head chef Mark Lawton

Tuesday 26^thMarch- Restaurant Benedicts chef owner Richard Bainbridge and Michelin-starred Tom Aikens

If you want to be 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!

Written by Tanwen Dawn-Hiscox

>>> The app is free to download.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.