The Staff Canteen Live 2026: Chef networking lunch at HIDE

Today (Monday, April 27), we hosted our latest TSC Live chef networking lunch at HIDE in Mayfair.

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.

HIDE is a Michelin-starred restaurant run by chef director Josh Angus, who gave guests a tour of the restaurant and kitchen areas.

Today’s menu was prepared by Josh and his team, showcasing seasonal ingredients and produce from key supplier partners.

The guests

Today, 15 chefs joined us for the lunch, with a combined buying power of over £13million. They were:

Tamas Rakoczi, executive chef, Juls London
Jack Green, head chef, Le Flamant
Santhosh Ravimony, executive chef, The Tower Hotel
Marianne Lumb, executive chef, Chef Marianne
Gareth Rixon, head chef, John Lewis (Brownsea Island Castle)
Stuart Gillies, chef patron, Number Eight Sevenoaks
Alex Bicknell, head chef, Kinsbrook Vineyard
Phill Bishop, group executive chef, Wilds & Co (The Greyhound on the Test)
Alex Payne, chef patron, Sorrel
Eddie Saint, head chef, Berners Tavern
Sofia Tertzakian, head chef, Rambutan
Steve Raveneau, chef owner, Pascaline's (pre-opening)
Arturo Granato, chef director, Galvin Restaurants
Michael Carr, executive sous chef, Estelle Manor
Anna Sogaard, head of development, Rocket London

Jack Green, head chef at La Flamant in Lindfield, West Sussex, said: “It was a great day. It was nice meeting the suppliers, having a chat with them.

“We’re potentially looking at opening another site at some point, so chatting with the kitchen equipment guys has been great to see what is on the market at the moment.

“The food was absolutely fantastic and it was nice to meet some of the other chefs and have a chat about what is happening in the industry at the moment.

“Having a chat with people directly, sitting down, you get the personal feel. Woods for example, being a family business, you get that personal touch. Some suppliers are a bit more corporate, it’s hard to know who you’re talking to. It’s really nice to see them at face value and have a chat about all things food.”

Asked if he is planning follow-up meeting off the back of this lunch, Jack added: “Without a doubt. Especially in the kitchen design and ovens, and Woods as well, I’ve booked them to come in in a couple of weeks to see the restaurant and see what they can do for us.”

Jack heaped praise on the lamb main course from the menu, insisting: “I don’t think you can beat it.”

Marianne Lumb, currently working as a freelance chef based in Leicestershire, said: “It’s been absolutely amazing.

“I’ve met some really amazing chefs. It’s been so good to talk to everyone and just get a feel for the market down here.

“Coming today and chatting to everyone, it has filled me with a sense of optimism. There has been quite a lot of gloom in the news, but talking to everyone, I’m feeling much more optimistic than I did when I came through the door.

“It’s the perfect environment to actually have a good chat with someone, over a lunch with a lovely glass of wine, beautiful food, you’re in a comfortable seat. You’re not running around, trying to send plates out with someone whispering in your ear.

“You can really concentrate, have a good chat and get to know someone. I highly recommend it.”

The sponsors

These events would not happen without the support of our sponsors. Today’s chef networking lunch was supported by: Hoshizaki, Retigo, Control Induction, CCS, Aussie Beef and Lamb and Woods Foodservice.

Reflecting on the event, Emma Boughen, business development manager for Aussie Beef and Lamb in the UK, said: “Lunch was beautiful. The Staff Canteen always does such a great job of bringing together a great calibre of chefs and picking wonderful venues.

“Josh and the team here at HIDE really brought out the best in the wagyu and the lamb that we had today. It was a real treat to see what they did with it.”

She added: “It was a really great mix of chefs here today. I had some really great conversations from chefs that were really willing to try new products and understand Australia Beef and Lamb more. That was really encouraging. I’m looking forward to some good follow-up conversations from today.

“It’s always really powerful to put the product in front of people and let them experience it for themselves. Particularly once they’d started to try the product throughout the day, a few ears pricked up.”

Craig Barnett, sales director for Retigo UK, said: “The lunch was absolutely amazing. It was the second time I’ve been to HIDE as part of a networking event with The Staff Canteen and the food was phenomenal again.

“I had some great conversations. The chefs that were here today were all really easy to talk to and wanted to listen about Retigo, which is great. I see great value in being a part of The Staff Canteen.

“I’m confident I can get some follow-up meetings, that may lead to some sales, definitely.”

Both Emma and Craig also picked out the lamb dish as their pick of the menu.

The menu

Canapés
Chicken liver parfait, toasted brioche, fig & hibiscus chutney
Wagyu beef rillette, garlic mayo & dill pickle
Truffled Brillat Savarin on toasted crumpet
Crémant de Bourgogne Château Fuissé

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Wagyu short-rib beef fried sandwich with dill gherkin ketchup
Domaine de Pellehaut Harmonie de Gascogne Blanc 2025
(Wagyu provided by Aussie Beef and Lamb)

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Wild garlic creste di gallo, chargrilled artichokes, sweet peppers
Reynon Blanc 2024
(Products provided by Woods Foodservice)

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Australian lamb cooked three ways with morels, peas & mint
Poggio gli Angeli La Gerla 2023
(Lamb provided by Aussie Beef and Lamb)

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Warm chocolate tart & oak ice cream
Moscato Canelli Bera 2024