Yesterday we launched our latest event for chefs and industry suppliers, The Staff Canteen Live 2016's newest concept is the networking lunch in association with Nestle CHEF, where we bring chefs and like-minded industry suppliers together.

This is not just a networking event, we also make sure chefs get a Michelin-starred lunch and of course wine and champagne to match!

For our first one we headed to City Social, the menu was designed by Paul Walsh and his team and our guest list included; Nick Beardshaw, head chef, The Coach Marlow, Dominic Chapman, chef/patron, The Beehive, White Waltham, Graham Hornigold, group executive pastry chef, Hakkasan Group, Paul Hood, head chef, Social Eating House, James “Jocky” Petrie, group executive chef, Gordon Ramsay restaurants, Paul Welburn, chef/patron,  The Leconfield, Tom Brown, head chef Outlaws at the Capital, Steve Groves, head chef, Roux Parliament Square, Mark Apsey, development chef, L’ortolan, Zac Whittle, head chef, Fenchurch at Sky Garden, Heather Kaniuk, executive pastry chef, Mandarin Oriental, Anna Haugh, chef/patron, Bob Bob Ricards, Matt Worswick, head chef, The Latymer, PennyHill Park and Tom Kemble, head chef, Bonhams.

Mark Morris, director, The Staff Canteen said: “This was a great opportunity to bring together like-minded chefs and suppliers, it’s a format which builds collaborations, networking and the exchange of information between everyone involved. I really hope it’s something we can build on, develop and grow.”

Guests were served a four course menu and dishes included Brixham crab, pig’s trotter, braised Irish beef short rib and a gariguette strawberry parfait.

Steve Groves from Roux Parliament Square said: “It was a great event and it was good to get together with other chefs. It’s not always easy to make the time to get out of the kitchen, this offers that opportunity and you can meet people you’ve not seen for a long time while at the same time meeting new chefs.”

Nick Beardshaw, head chef at Tom Kerridge’s The Coach said: “It’s great to bring chefs together, that’s what it’s all about because we wouldn’t organise it ourselves. The choice of venue was good too, it’s an amazing restaurant. I think the concept really works.”

The lunch was sponsored by Nestle CHEF, Pommery, HIT Training, Charvet, Santa Maria, Birchall Tea and Beacon Design.

James Malone from Pommery who supplied the champagne and wine pairings for the meal, said: “This event was very different for us to other sponsors as our product was right in front of the chefs. They are not usually our point of contact so it was good to promote our products to these influential people.”

Eimear Owens from Santa Maria added: “It worked because it was so intimate. I didn’t speak to everyone but I know I can follow up with those I didn’t because of this introduction.”

Our next event will take place at Simpsons October 10 and coming up this year is Martin Wishart at Loch Lomond and Pied à Terre. We’re sure you'll agree that is an outstanding list of restaurants!

If you'd like to apply for an exclusive place simply click the link below and complete the registration details today. (T & C's apply)

>>> TSCLive networking lunch registration form