The Staff Canteen Live 2025: Networking lunch at Hide
Today (October 13) was our latest TSC Live networking lunch, this time held at Michelin-starred HIDE in London.
The event was hosted by chef director Josh Angus, who gave guests a tour of the kitchen, before the delicious five-course lunch.
Today, we welcomed 15 guests to Hide for lunch:
James Knappett, owner chef - Kitchen Table
Sam Monastyrskyj, head chef - Client Dining, Deutsche bank - BaxterStorey
Roberto Roncolato, head chef - The Franklin Hotel and The Pelham Hotel
Ben Watson, chef patron - The Golden Ball, Henley
Mike Shier, head chef - Dorian
Tom Scade, executive chef - The Vineyard Hotel
Dan Roth, head chef - The Belgian Arms and The Beehive
Andrew De Bourg, chef patron - The Elderflower, Lymington
James Turner, sous chef - Helene Darroze at The Connaught
Kennet Culhane, head chef - The Dysart Petersham
Tim Dela Cruz, head chef - Smith of Smithfields
Ian Musgrave, executive sous chef - The Ritz
Sean Heney, senior sous chef – Fallow
Johnny Loveday, head chef of fine dining and hospitality – KPMG
Jay Patel, Owner - Legare
THE SPONSORS
A special thanks to our seven sponsors today – Exclusive Ranges, Woods Food Service, Act Clean, BEWTR, Norfolk Black Chicken, RETIGO and Lee Kum Kee.
Mike Shier said: "Today’s about coming together - meeting other chefs, tasting delicious food and meeting suppliers. I definitely met suppliers I’d like to stay in touch with, as well as some other chefs.
"Chefs are far more likely to engage with suppliers if we’re in a relaxed environment like this - drinking nice wine, eating good food and just having conversations - rather than a pretty vanilla email. My favourite course was the lobster, scallop and kitaki with an Asian-style dressing - really delicious."
James Knappett added: “Today’s been about what The Staff Canteen does so well: bringing chefs - familiar and new - together with suppliers. I met a lovely lady from Norfolk Black Chickens and even learned about sound waves in water.
"It’s my second one of these and it’s great networking, which is the point of it all. Any networking over food and drink works; actually participating in a lunch keeps everyone engaged, and the conversation flows naturally as the meal unfolds. You might meet six suppliers and be interested in four - if you take just one good connection away, it’s worth it."
Craig Barnett, Director of Sales at RETIGO UK added: "Today was my first event with The Staff Canteen and I’ve thoroughly enjoyed it - great networking, meeting brilliant chefs and people, and the food at Hide was absolutely phenomenal.
"It’s a nicer way to do business: relaxed, but you can still ask the right questions in the right way and get the right answers. My favourite course was the lobster - amazing, with so many tastes and flavours.”
THE MENU
Canapés
Chicken liver parfait & fig chutney
Tomato, goats curd & late summer berries tart
Crispy potato cake & beef tartare
Confit squid & kombu tartlet
Fontessa Prosecco Spumante Brut
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Sea bream tartare, lime, coriander & green Thai coconut sauce
Nordoc Rose 2023
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Lobster & scallop katafi fried dumpling with black pepper oyster sauce
(featuring LKK products)
Bourgogne Aligoté Chateau de Chamilly 2023
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Norfolk black chicken with sweetcorn & peanut praline
(using Norfolk Black Chicken)
A A Badenhorst Secateurs Red Blend 2024
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Black fig, fig leaf granita, vanilla whipped cheesecake & burnt milk
(using Woods Food Service products)
Briatte 1998
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