The Staff Canteen Live 2025: Networking lunch at Roe
Our TSC Live 2025 chef networking lunch series continued with a trip to Roe in London on Monday, July 21.
Roe in Canary Wharf is the latest restaurant by chef duo Will Murray and Jack Croft, renowned for their work at Fallow.
THE GUESTS
Today at Roe, we welcomed 17 chefs for the lunch.
Alfie Crouch, head chef, Boys Hall
Brendan Eades, head chef, Wild by Tart
Charlie Tayler, head chef, Aulis
Chris Hopkins, head chef, Whatley Manor
Christian Faulkner, head chef, Ikoyi
Dervis Mustafa, sous chef, Restaurant Gordon Ramsay
George Farrugia, head chef, Noizé Restaurant
Jesse Dunford Wood, chef owner, The Parlour Group
Martin Carabott, executive chef, Gravetye Manor
Matt Sworder, chef director, Corner House
Max Roberts, head chef, Hearth
Nick Smith, head chef, Lloyd’s of London
Ruchi Mehrotra, creative head chef, The Beehive White Waltham
Sam Monastryrskyj, head chef, Deutsche Bank, BaxterStorey
Taz Sarhane, head chef, Cycene
Tom Buckwell, head first team performance chef, Portsmouth FC
Xander Lloyd, head chef, AngloThai
Discussing her experience of the day, Ruchi Mehrotra, creative head chef at owner at The Beehive pub in White Waltham, Maidenhead, said: “It was really nice to see like-minded people here and meet people who are in the same industry, sharing their thoughts, knowing about their work and the culture they are bringing here together.
“It’s really nice to connect with those suppliers as well, because you definitely need them if you are running your own restaurant or pub. You need the supplier support as well and reliable ones.
“I will definitely be in touch with them. Chef Works definitely, because I’ve used them before as well.”
THE SPONSORS
A special thanks to our eight sponsors today – Williams Refrigeration, Udale, Nyetimber, Bonemasters, Winterhalter, Chef Works, Be Wtr and Wedgwood Hospitality.
Asked what the lunch was about for him, Barnaby Richardson, UK commercial director at Be Wtr, said: “Connecting with some of the most incredible chefs that we have in the UK. Getting feedback from people about effectively a new product. And just connecting with like-minded people.
“I think it’s really important that we are partners with these people. We don’t sell products, we offer an alternative, which is commercial, sustainable and gastronomic. For us to get the feedback from these kind of people, who have no vested interest, their feedback is incredibly important to us for the long-term future of our product.
“This is very soft-power touch, where you get to talk to people in a really informal manner and get real responses, not artificial responses.
“It’s been fantastic. The quality of the people, there’s probably about eight Michelin stars in there, and then you’ve got people in the catering business as well, which is important.”
Barnaby opted for Roe’s signature blooming onion as his dish of the day.
Charlie Barker, account manager for Wedgwood UK, added: “It’s about relationship building, especially for the brand as well.
“To be in front of and to be networking with chefs, from high-end and mid-end establishments with great backgrounds and great history themselves, it’s great for me to get to know them and tell them a little bit more about the brand.
“But for me it’s more about the networking and actually getting to know these guys.
“Trying to get through to chefs on a normal working day, especially over the phone or in person is practically impossible.
“To see the chefs in a relaxed environment and open up barriers, it’s a perfect opportunity to get to know these guys on a personal level. So when we make contact with them in future, they know who we are, they put a face to a name and hopefully it can lead to sales.”
THE MENU
Snacks
Mushroom parfait, shiitake, grilled bread (v)
Salt & pepper padrons, seasonal greens, buckwheat (vg)
Cuttlefish fried toast, pork skin, sesame
Nyetimber Tillington Single Vineyard, 2016
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Served sharing style
Salt aged pork belly skewer, pickled lemon, sesame
(using Udale pork belly)
Burrata flatbread, asparagus, peas, wild garlic butter (v)
Smoked hispi cabbage, tahini, kohlrabi, pumpkin seeds (vg)
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35 day dry-aged stead, horseradish, tallow butter, red wine sauce
(using Bonemasters stock)
Grilled market fish, crown prince squash, curried shrimp butter
served with
Fries, salt and pepper seasoning (vg)
Isle of Wight tomato salad (v)
Blooming onion, pickled onion, garlic mayonnaise
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Selection of Roe desserts
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