The Staff Canteen Awards 2025 winners’ lunch at Kerridge’s Bar & Grill

The winners of The Staff Canteen Awards 2025 were brought together in London today for the annual celebratory lunch, this year hosted at Kerridge’s Bar & Grill.

The event offers an opportunity to celebrate the award winners in an informal setting, connecting chefs, front-of-house professionals and industry partners, and recognising excellence across all areas of hospitality.

In November, eight winners were crowned at our awards ceremony at Scotland House in London, whittled down from over 300 nominations and over 52,000 votes cast.

This year’s lunch was held in the heart of London, with guests welcomed into the bar area at Kerridge’s Bar & Grill before sitting down to a menu created by the restaurant’s team.

The lunch was prepared by Joel Russell, sous chef to Tom Childs, while the guests were treated to owner Tom Kerridge popping by during the afternoon.

Alongside plus ones, TSC Awards 2025 winners, as well as the event sponsors, were invited.

THE GUESTS

Award winners –

Chef of the Year: Tim De La Cruz, Smiths of Smithfields
FOH Team of the Year: Tom Ford, Manifest
KP of the Year: Emily Eeles, The Gaff
Member of the Year: Kieran Irvin, The Angel of Corbridge
Social Media Influencer: Danilo Cortellini
Sustainable Business of the Year: Jack Bond, The Cottage in the Wood
Hospitality Hero: Mecca Ibrahim, Women in the Food Industry

Award winner unable to attend –

One to Watch: Craig Nelson, Ox and Finch

Reflecting on the afternoon, Emily Eeles, kitchen porter at The Gaff in Abergavenny, said: “It’s just wonderful to get to do this kind of thing.

“It’s not something that I would typically do. Without the opportunity and being invited, I probably wouldn’t have. It’s just great to see and speak to different people.

“I’m quite a shy person generally, so it’s just nice to be put into these environments.

“The food has been incredible. I’ve had a really good time.”

Emily also encouraged restaurants to nominate their KPs for this year’s awards, adding: “The perks, the glory, the mug – I love it!”

SPONSORS

Emma Ullmann, Chef Works
Fergus Martin, Major
Tanya Koicheva, Austrade
Sarah Block, Alaska Seafood Marketing Institute (ASMI)
Philip Johannessen, Square

With thanks to our other awards partners Seafood Scotland, Petrossian Caviar, BeWtr, World Beers Ltd, Nyetimber, The Bread Factory, Sparkle Lighting.

Fergus Martin, senior development chef at Major International, said: “It’s fabulous to meet everybody. It’s great to move around and speak to different people and the food has been fantastic.”

THE MENU

Arrival drinks
NV Benjamin Bridge Brut | Nova Scotia, Canada

--------------------------------------

Snack of the chef’s choice served at the table

--------------------------------------

Roasted celeriac soup
Bramley apple, truffled rarebit brioche
2021 Bobal “Atance” | Conejeros Winery, Valencia

--------------------------------------

Cheese and onion quiche
Smoked almonds, house pickle

---------------------------------------

Lancashire hotpot
Rotisserie greens
Triple-cooked chips (to share)
2024 Grillo | Feudo Arancio

---------------------------------------

Tonka bean banoffee pie