What's Hot on Chef + July 2019

The  Staff Canteen

The Staff Canteen

Editor 17th July 2019

Good day chefs, reporting from the cooking towers for your pleasure as always!

It's that time of the month again, and we've curated our best content from the past month; we hope you enjoy it! 

It might be the summer holidays, but that doesn't mean we've been lounging around this month, quite the contrary!

We went to Alyn Williams at The Westbury for our latest TSCLive Networking Lunch, where we were joined by a jolly gaggle of chefs from the capital. 

Also last week,  we attended the Royal Academy of Culinary Arts' Annual Awards of Excellence Gala at Claridge's Hotel, where the UK's best hospitality workers were rewarded for their hard work in this year's examinations. 

You the chefs haven't been lazy either and news has been aplenty.

Longs Arms chef Rob Allcock came to us with a conundrum as a customer threatened to leave a one-star review for his restaurant on Google if he refused to refund her meal.

Then, two of the world's great chefs shared their wisdom: Heston Blumenthal spoke of how he has taken up yoga, meditation and moved to a quiet retreat in France to help him get back on track after a difficult period and Marco Pierre White shared his tips on how to overcome stress in the kitchen

Remember to share your images, news and recipes on your TSC profile too 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:

Dave Hall

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Follow him on our app to get his food pics straight to your feed

Mark Fice

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For more inspiration from Mark, check out his profile and follow him here

Rory Lovie

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If you like what you see, there's plenty more where that came from! Follow Rory here

Top recipe this month

The most viewed recipe on The Staff Canteen this month was Noah Sandoval's Rye Capellini with yeast butter and truffles

Oriole Capellini2

Here's the recipe and a link to the Chicago chef's profile if you'd like to see more of his food

Top story this month

Our most read story this month was the news that Marc Veyrat spoke of his experience losing a Michelin star, claiming the organisation is clutching at straws trying to create controversy, instead of being a judge of excellence as it once was. 

The chef said he would be returning his restaurant's remaining two stars, but was told that they weren't his to give back.

Marc Veyrat

What foods are in season this month?

Are broad beans, gooseberries and dover sole on your menus this month? Maybe they should be.

Check out our latest seasonal update to find out what to ask your suppliers for and for recipe inspiration and videos using seasonal produce.

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Member of the month

65393914 1067990500067316 4921553331714785280 nHere at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - the winner for June was James Oakley,  Chef De Cuisine of Alibi restaurant at Cordis Hotel, Hong Kong.

As a member who regularly contributes to our site via the app Chef+, James will win a copy of MiMi Aye's Mandalay: Recipes and Tales from a Burmese Kitchen and The Staff Canteen mug.

Read our interview with James here.

The Staff Canteen Instagram takeovers July/August 

  • 17/07/19 – The Curious Kitchen Instagram takeover
  • 18/07/19 – The Little Chartroom Instagram takeover
  • 23/07/19 – Whyte & Brown Richard Falk Instagram takeover
  • 25/07/19 – Tring Facebook Live
  • 25/07/19 – Tring Instagram takeover
  • 05/08/19 – George Dingle x Alan Bates Instagram takeover

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 17th July 2019

What's Hot on Chef + July 2019