What's Hot on Chef+ May 2019

The  Staff Canteen

The Staff Canteen

Editor 15th May 2019

Welcome one and all!

It's that time of the month again; we've cherry-picked our best content and packaged it in this bite-sized article for your enjoyment. 

We're delighted that the sun is shining and the days are about as long as they get. It's been a news-rich month: Aaron Mulliss left The Hand and Flowers after twelve years at the Michelin star gastropub alongside Tom Kerridge, Great British Menu Finalist Luke Selby is stepping down from his head chef position at Hide, while Tom Millar has replaced Sam Ashton-Booth at Stem in Farringdon. 

We're set to host another networking lunch at Paul Foster's Stratford Upon-Avon restaurant tomorrow, so stay tuned on our social media channels for all the juicy details. If you'd like to attend our next networking lunch, do get in touch or fill in THIS FORM. 

In June we'll also be going to Farnborough College for a TSCLive College tour - joined by The Coach head chef Tom de Keyser, Western Europe at gategroup executive chef Matt Pickop, two-times GBM contestant and Allbright chef Sabrina Gidda and The Vineyard sous-chef Alex Payne, to spread the word that hospitality is an amazing sector to work in. 

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:

Leonardo Carvalho

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Follow Leonardo on The Staff Canteen and be the first to see his food photos

David Hetherington

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David Hetherington is a regular contributor to The Staff Canteen website, check out his profile here

Jason Howard

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Jason has graced The Staff Canteen with many a recipe - follow him if you'd like to get your mitts on them first!

Top recipe this month

The most viewed recipe on The Staff Canteen this month was this

Kalamata olive sphere, candied lemon zest & bronze Fennel

Kalamata olive sphere

Here's the recipe

 Top story this month

Unsurprisingly, the news that Marco Pierre White thinks that fine-dining restaurants are overrated was our most popular story this month. He said that top restaurants offering up 13-course tasting menus offered mere "nick-nacks," served lukewarm and "never satisfying." Read the whole article here. 

What foods are in season this month?

Langoustine, shrimp and kiwi are all in season this month. Check out our latest seasonal update for suggestions on how to prepare them - and find out what Koppert Cress thinks pairs best with each ingredient. 

Member of the month

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - the winner for April was Morgan Williams, who works at the The Arden Hotel & Leisure club on Coventry road in Solihull, Birmingham. https://www.thestaffcanteen.com/public/js/tinymce/plugins/moxiemanager/data/files/Morgan Williams.PNG

As a member who regularly contributes to our site via the app Chef+, Morgan will win a copy of Galton Blackiston's Hook Line Sinker,  A seafood cookbook and The Staff Canteen mug.

Read our interview with Morgan here

Do you want to be the next Member of the Month, a feature sponsored by Essential Cuisine? Download the Chef+ app  for free now and share your images, videos and recipes for a chance to win The Staff Canteen mug and an Essential Cuisine goodie bag.

The Staff Canteen Instagram takeovers May/June

  • Sunday 19th May: The Greenhouse Alex Dilling x Paul Liebrandt Instagram takeover
  • Wednesday 22nd May: The Laughing Heart Instagram takeover
  • Also on Wednesday 22nd May: Whisk FB live
  • Friday 24th May: Simon Rogan Instagram Takeover 
  • Friday 31st May: Neil Robertson Instagram Takeover
  • Wednesday 5th June: Instagram Takeover - Valrhona
  • Thursday 13th June: Darby's 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.

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 15th May 2019

What's Hot on Chef+ May 2019