The Staff Canteen Live 2026: Chef networking lunch at Heron

Today (Monday, April 20), we hosted our latest TSC Live chef networking lunch, this time at Heron in Edinburgh.

The Staff Canteen launched chef networking lunches in 2016, later incorporating front of house events from 2020. The concept is simple: bring chefs and key industry suppliers together in an environment where meaningful conversations can happen away from the pressures of service.

Located on the banks of the Water of Leith, Michelin-starred Heron has quickly established itself as one of Edinburgh’s most exciting restaurants, known for its modern Scottish cooking and strong focus on seasonal, locally sourced ingredients.

Today’s lunch was prepared by head chef Sam Yorke and his team, who delivered a menu showcasing the restaurant’s refined, produce-led approach.

The guests

Today 15 chefs joined us for the lunch, with a combined spending power value of around £8.75million. They were:

Elliot Hill, executive chef, Gleneagles Townhouse
Stuart Friers, head chef, Restaurant Martin Wishart
Kris Zarchev, head chef, Howies Restaurant
Dylan Pinder, head chef, Moss
Nick Nairn, chef owner, Nick's at Port of Menteith
George Sharpe, executive chef, Dean Banks Restaurant Group
Neil Hudson, head chef, Darroch Learg Hotel
Barry Bryson, chef owner, Barry Fish
Pedro Barreira, head chef, Fingal
Mathew Sherry, head chef, Number One at The Balmoral
Colin Anderson, chef director, Brett Glasgow
Bruce Clyne-Watson, chef founder, Feast Alba
Peter McKenna, chef owner, Eleven Fifty Five
Paul Wedgwood, chef owner, Wedgwood the restaurant
Murray Cooper, sous chef, Unalome/Loma by Graeme Cheevers

Reflecting on the lunch, Elliot Hill, executive chef at Gleneagles Townhouse, said: "I’ve just moved to the area and meeting chefs from all over Scotland, getting snippets about suppliers, has been a great opportunity.

"It’s so much better than you would normally get in your day-to-day business. You could be checking what’s come in from suppliers, having issues with your staff, getting ready for a busy lunch service and you don’t have the time to speak to someone at the pass.

"Whereas you come for a stunning lunch at a beautiful venue and you’re meeting people at a level where you’re a little bit calmer and more focused on the conversation at hand."

Asked how likely he was to follow up with the suppliers at today's lunch, Elliot said: "I’m going to make a meeting with Qook, so I'd say very likely."

George Sharpe, executive chef for the Dean Banks Group, added: "First impressions are big. Meeting and sitting with them, having a glass of wine, relaxes everybody a little bit.

"We all know what is going on behind the scenes within our own group, so tying it in with that is very important."

Both chefs Elliot and George highlighted the seasonal lamb, wild garlic and asparagus as their dish of the day.

The sponsors

These events would not happen without the support of our sponsors. Today’s chef networking lunch was supported by: Chef Works, Winterhalter, Williams Refrigeration, Qook and Nyetimber.

Lauren Mason, business development manager for Chef Works & Bragard UK, said: "Today has been about making connections. There’s a lot of people in this room I have admired from afar and it’s just really nice to put a face to a name and meet people.

"It’s been so lovely to meet people in a relaxed setting. As the sales person, I would say going and knocking on doors and interrupting chefs when they are busy is the worst part about my job. It’s the last thing I want to do.

"To be able to catch people when they are ready to have a conversation and not have to throw a sales pitch out there and just meet people who are doing the job is fantastic."

Lauren picked out the "amazing" pigeon course as her favourite dish from the lunch menu.

The menu

Canapés
Cured trout croustade, soy, spiced rhubarb and chilli
Lobster tartlet, gooseberry and dill
Isle of Wight tomato and Parmesan gougère
Nyetimber Rosé

For the table
Sourdough, house butter and charcuterie

Squid, Jerusalem artichoke and lemon thyme
‘Rocking Horse’ White Blend, Thorn and Daughters, Western Cape, South Africa, 2023

Wood pigeon, beetroot, dukkah and rose harissa
Bourgogne Rouge, Rene Leclerc, Burgundy, France, 2018

Lamb, potato, olive, wild garlic and green asparagus
‘La Souce de Goubau’ Castillon-Côtes de Bordeaux, Thienpont, Bordeaux, France, 2015

Lemon, buttermilk, bay leaf

Rhubarb, almond, poppyseed
‘Kabir’ Moscato di Pantelleria, Donna Fugata, Sicilia, Italy, 2024