The Staff Canteen Live 2025: Networking lunch at Margaret's
This week our TSC Live 2025 chef networking lunch series travelled to Cambridge, where host chef Sam Carter welcomed us to Margaret’s.
Taking place on Monday, October 20, the event brought together chefs from across East Anglia and beyond for an afternoon of great food, discussion and connection.
Sam, known for his elegant, produce-led cooking at the Michelin-starred Restaurant 22, created Margaret’s as a more personal extension of that philosophy.
The name takes inspiration from Margaret, a regular guest and now dear friend who dined at Restaurant 22 every week.
THE GUESTS
Today we welcomed 16 chefs for the lunch.
Mark Poynton, head chef/owner, Ancient Shepherds by Mark Poynton
Adam Spicer, chef patron, The Greyhound Pettistree
Ruben Aguilar Bel, chef patron, Bellota
Leo Riethoff, chef patron, Buren and Steak & Honour
Vincent Woolley, chef manager, The Pantry Fine Foods
Dan Fancett, chef patron, Fancett’s
Lee Bye, culinary director, Tuddenham Mill
Justin Brown, head of culinary operations, Gather & Gather
Kareem Roberts, head chef, The Burleigh Arms
James Carn, owner, Lark Restaurant
Byron Franklin, head chef, Caistor Hall
Justin Sharp, chef director, Pea Porridge
Greig Young, head chef, Bildeston Crown
Mark Abbott, executive chef, Aqua Shard
Liam Anderson, head chef, Midsummer House
Chris Lee, head chef, Ancient Shepherds by Mark Poynton
Mark Poynton, who runs Michelin-starred Mark Poynton at Caistor Hall and recently opened Ancient Shepherds by Mark Poynton, said: “Today has been an amazing collaboration of suppliers, chefs and like-minded people, getting together and talking about what’s good, what’s bad and how we can move forward together.
“Doing it like this is more personable and you can talk properly about the business.”
Justin Sharp, chef director at Pea Porridge in Bury St Edmunds, concurred: “It was a great occasion.
“It’s great to socialise with like-minded people in our industry, great to engage with suppliers who you might not have come across before and great to taste fantastic food from one of the most gifted, talented and lovely people in our industry.
“Emails can often be put to the backburner and forgotten about really quickly. With this kind of face-to-face interaction, it gives you the chance to see the enthusiasm of producers.
“You can feel their love and passion for their product they’re trying to promote much easier than you would through social media or emails.
“It’s great to touch base, get contact details, then in the weeks to come we can engage even further and take things to the next level.”
Asked for his favourite course from the menu, Justin highlighted the canapes, with fish supplied by The Kingfish Company.
Justin Brown, soon to be head of culinary operations at Gather & Gather, added: “I think it’s the perfect way of doing business. It’s very informal, very casual and you can take bits of information that are relevant to you. There’s no pressure to commit.
“I’ll walk away today, know who the sponsors are and contact the ones that are going to benefit me or be of use to the business.”
He particularly enjoyed the scallop dish, as well as the “10 out of 10” duck consommé.
THE SPONSORS
Many thanks, as always, to our sponsors for making today’s event possible – Winterhalter, Williams Refrigeration, Bonemasters, Wedgwood Hospitality, Nyetimber, The Kingfish Company and Chef Works.
Bob van Son, sales representative at The Kingfish Company, said: “Today was a lovely lunch and it was a very interesting group of chefs.
“People were genuinely interested in our product, but also the way our farm was working.
“For a Monday networking event, it’s low-key in terms of informal type of communication. The way you switch around the whole time, you sit around with people in their comfort zone, rather than being at a drinks event where you have to search for the right people, who may not be interested at all. So this works well.”
THE MENU
Heckfield | pickled walnut | Wiltshire truffle
Cornish lobster | sea buckthorn | gochugaru
(supplied by The Kingfish Company)
Nyetimber Blanc de Blanc 2017
Yellow tail kingfish | jalapeño | lime
M.F.C | smoked onion
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Brioche | chicken fat
Orkney scallop | Jerusalem artichoke | white miso | walnut | vanilla
Sugrue South Downs, Bonkers Chardonnay sur Lie
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St Bride’s duck | salted blackcurrant | beetroot | duck liver
(using Bonemasters duck stock)
Ridge Vineyards, Three Valleys
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Truffled Baron Bigod | fig | oatcakes
Domaine Comelade, Le Barral
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Quince & blackberry bakewell | sheep’s yoghurt
Changyu Estate Vidal Icewine
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Warm madeleines | apple & rosehip
Coconut parfait | black sesame
Peanut praline | Scottish raspberry
Pineapple weed pastille
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