The Staff Canteen Live 2025: Networking lunch at Manifest
Our TSC Live 2025 chef networking lunch series returned, this time in the north west at Manifest in Liverpool on Monday, August 18.
Manifest was opened in 2022 by chef patron Paul Durand, along with his wife and business partner Charlotte Jones.
Paul won the 'One to Watch’ prize at The Staff Canteen Awards in 2022 and hosted today’s lunch for his peers and a selection of sponsors.
The guests
Today at Manifest, we welcomed 12 chefs for the lunch.
Gareth Johns, head chef, The Wynnstay
Ian Lamb, head chef, Ours
Jacques Vérité, head chef, Bistrot Vérité
Nathan Booth, head chef, Everton FC Hill Dickinson Stadium
Mike Kenyon, executive chef, The London Carriage Works, Liverpool
Jack Wanless, executive head chef, Bone & Block
Shaun Moffat, chef patron, Winsome Manchester
Sam Williamson, chef and owner, Williamson and Jones (Cheshire Elite Dining)
Hayden Barkley, head chef and owner, Summat To Ate
Tom Caldwell, head chef, Liverpool Road Social
Adam Gaunt-Evans, chef lecturer, Cheshire College South & West
David Kehoe, head chef, QVO Hospitality (Maray Dockside/The One O'Clock Gun)
Discussing his experience of the event, Gareth Johns, head chef at The Wynnstay Hotel in Machynlleth, said: “Particularly where I am in a very rural area, today is a chance to come outside the box and look at ideas, meet different suppliers and generally network with like-minded colleagues.”
Asked if he is likely to have any follow-up meetings with the suppliers he met today, Gareth added: “Most certainly, I’ve already got two or three lined up to have a chat with.
“It’s much better than an email. Sometimes you get the culinary equivalent of speed dating, which doesn’t really work. This is a much nicer way of doing things. At the end of the day, it’s the hospitality industry.”
Shaun Moffat, chef and owner at Winsome in Manchester, said: “It’s been a really good networking event.
“I’ve followed The Staff Canteen for years, so it’s nice to be a part of it.
“A lot of sales are quite aggressive and it’s quite nice just to meet people on nice terms, as opposed to someone coming and shoving something down your throat.”
Both chefs highlighted the charred corn set custard and heritage tomatoes as their standout dish from the lunch.
“The tomatoes and custard was quite a revelation and the wine matches throughout were excellent, particularly that one,” said Gareth.
THE SPONSORS
As ever, a special thanks goes to our sponsors today for making these lunches possible – Wedgwood, Nyetimber, Chef Works, Woods Foodservice, Bonemasters, Winterhalter, Williams Refrigeration, British Lion Eggs and Udale.
Sophie Robertson, brand ambassador for Nyetimber, said: “It’s always a great experience, networking with high-calibre chefs. For us it’s about making new connections, sharing some incredible food and wine and meeting people who are also representing excellence in food.
“We’ve had lots of positive connections today. Some people that we didn’t realise already knew and loved Nyetimber, so that’s always really exciting to find. But also people who really enjoyed the wine and would therefore like to have further conversations about it.
“It’s all been very positive.”
Sophie concurred with the chefs, highlighting the tomato and custard dish as her favourite of the lunch.
THE MENU
Snacks
Poached Lindesfarne oyster / pineappleweed / fermented chilli
Char sui celeriac / burn apple /hazelnut
Still warm salt and vinegar crisps
Nyetimber Tillington Single Vineyard 2016
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Anglesey lobster / Charlotte potato / bacon / red pepper
E&E Vocoret, Vin de France 2021
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Charred corn set custard (using BLE eggs) / heritage tomatoes
(from Woods Foodservice) / spring onion
Koehler-Ruprecht Kallstadter Riesling Kabinett Trocken 2008
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Udale Scottish Venison / preserved blackberry / flaming badger beetroot
(using Bonemasters beef stock)
Bott Frigyes Kekfrankos 2023
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British raspberries (from Woods Foodservice) / white chocolate / verbena
Cà ed Balos Moscato D’Asti Passito Dorè
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