The Staff Canteen Live 2025: Networking lunch at Darby's
This week, our final TSC Live 2025 chef networking lunch of the year travelled to London, where host chef Robin Gill welcomed us to Darby's.
Darby’s is a London restaurant known for its oyster bar, open-fire grill and strong focus on provenance.
THE GUESTS
Today we welcomed 12 chefs for the lunch.
Jonas Karlsson, head chef, Home House Private Members
Alex Jacquemin, head chef, The Cat Inn
Graham Garrett, chef owner, The West House
Michael Chapman, executive chef, Heckfield Place
Pavel Vieru, head chef, Chubby Castor
Alex Bartkowiak, chef consultant
Alex Webb, chef owner, Orion
Rafael Liuth, head chef, The Jugged Hare
Chris Underwood, Artisserie Patisserie
Iain Davy Smith, executive head chef, No.50 Cheyne
Ricardo Jordan, senior sous chef, HUMO
Mutaro Balde, head chef, AKOKO
The sponsors
Many thanks, as always, to our sponsors for making today’s event possible – Winterhalter, Williams Refrigeration, Bonemasters, Nyetimber, Aussie Beef and Lamb, British Lion Eggs, Belazu and Chef Works.
Feedback
The guests thoroughly enjoyed the lunch.
Graham Garrett said: "Today’s been about networking, catching up, and having a good opportunity for some food and drink – which is the best part of it. I’ve been to a couple of The Staff Canteen events before and it’s always good to meet a few suppliers, some you already know and some new ones you might use in the business moving forward. It’s just good to get out.
"Blanket emails are never a good way to do business. You keep them, keep them, keep them… and then a couple of months later you delete them because you haven’t followed up.
"Emails are a pain because you get so many of them. You can’t beat face-to-face – it’s a bit old school, but it’s always better. And when you put that together with some hospitality, a ridiculous amount of food from Robin, and some drink, you can’t go wrong.
"There’ll definitely be follow-ups with at least one or two of the sponsors I met today."
Chris Underwood added: “Today for me has been about getting out of Kent – being allowed out a bit – and doing some networking, meeting other like-minded people. After meeting some of the sponsors, there might be one or two follow-up conversations.
I do think this is the best way of doing business. Being in an informed setting like this makes it much easier than trying to do everything over email.
My favourite dishes were the oyster – that was great – and the lamb.”
Michael Chapman added: "It’s great to see people from the industry. I know it’s a bit of a busman’s holiday – going out, seeing everybody and eating lovely food – but it’s also about making contacts and making friends. It’s a tough industry, and the more we know each other, the better we can help each other.
"There will absolutely be follow-up conversations. It’s a reminder of that original supply chain we can rely on – the good back-of-house, behind-the-scenes suppliers who can really support us going forward.
"Food, liquor and great company is always a good way of making things happen."
The Menu
Selection of snacks
(using Belazu ingredients)
Nyetimber Blanc de Blanc 2017
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Darby’s Sourdough
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Beef tartare, grilled wild mushrooms, smoked egg yolk
(using beef from Aussie Beef and Lamb and British Lion Eggs)
2022 Muscadet Sevre et Maine, Chateau Poyet
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Lamb rack
Grilled leeks, lemon coastal herb pie, croissant pastry
(using Bonemasters stock and Aussie Beef and Lamb)
2024 ‘Molino a Vento’ Nerello Mascalese, Tenuta Orestiade
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Poached quince alaska, baron bigod ice cream
2021 Late Harvest Tokaj, Juliet Victor
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