The Staff Canteen Live 2016 at Hotelympia showcased a number of the UK's leading chefs including Simon Hulstone, Clare Smyth, Tom Kerridge and Claude Bosi

Running over four days the impressive line up of chefs also included Nathan Outlaw, Paul Ainsworth, Tom Aiken and Simon Rogan to name a few.

Making our debut at Hotelympia, The Staff Canteen Live saw 16 chefs take to the stage to recreate some of their signature dishes over four days between February 29 and March 3, 2016. With 24 Michelin stars between them, the chefs brought a host of skills, delectable dishes and extensive culinary knowledge to the table.

Adding a stimulating new dimension of kitchen demonstrations to the show, the chefs were able to provide visitors with interactive demonstrations, recipe guidance and cooking tips, along with samples that were handed out to the crowds who attended the demonstrations. 

Hotelympia s the UK’s largest foodservice and hospitality event and the most important event for any professional wanting to gain access to the latest products and thinking, and we are proud to have been voted the most visited feature and most useful feature at the show in 2016.

Skillery for The Staff Canteen Live 2016 at Hotelympia was supported by the Craft Guild of Chefs and held in conjunction with speciality produce supplier, Westlands and Robot Coupe, Steelite, TRUEFoods, Adande and Ritter Courivaud.

The Staff Canteen Live 2016 recipes

Daniel Clifford's recipe:

Turbot, squid ink cake, tempura samphire, razor clams

Clare Smyth's recipe:

Dover Sole, lovage, shellfish, sea vegetable minestrone

Tom Kerridge's recipe:

Smoked ox tongue and deep fried cheek with sauce gribiche