The Staff Canteen Live 2025: exclusive networking lunch for Lightspeed
The Staff Canteen Hosted an Exclusive Networking Lunch at Michelin-recognised The Wilderness on September 8 for our “Tech” partner lightspeed.
The Staff Canteen launched chef networking lunches in 2016, incorporating front of house events from 2020, which are now run once every quarter.
The Wilderness is a modern British restaurant in Birmingham’s Jewellery Quarter, led by chef-owner Alex Claridge and Ediz Niyazi Engin.
The guests
Today at Wilderness, we welcomed 14 front of house professionals for the lunch.
Oliver Kaviani, restaurant manager and head of drinks - JORO
Steve Locklin, general manager - Simpsons
Patrick Bostock, general manager - The Flintlock at Cheddleton
Michael Sterland, junior restaurant manager - Fischer's Baslow Hall
Harry Grinonneau, restaurant manager - Upstairs by Tom Shepherd
Ana Chirac, restaurant manager - Grace and Savour
Sean Finnegan, restaurant manager - Back Street Brasserie
Edmund Wilson, general manager - The Cross at Kenilworth
Jacob Dolman, restaurant manager - Harborne Kitchen
Andrea Scarpati, owner - Sapori
Tom Fastiggi, general manager/ director - Winsome Manchester
Nathan McCormick, group head sommelier - Rafters
Tom Ford, Restaurant manager – Manifest
Paul Durand – chef patron, Manifest
The feedback
Steve Locklin, general manager at Simpsons said: “It’s a big difference from a cold call. Events like this give you that personal interaction, and when you’re looking at an investment of this size, it’s about trust. Meeting suppliers face-to-face gives you the chance to build that relationship from the very start.”
Harry Grinonneau, Upstairs by Tom Shepherd, Lichfield said: “Face-to-face is so much more personal, and that’s what hospitality is built on. Just like creating a moment between staff and a guest, these events let companies connect with potential users in a much more meaningful way than an email ever could.”
Clelia Malinverni, Lightspeed said: “Working with The Staff Canteen has been a success story for three years. It’s fuelled by passion and collaboration, delivering value to the business while giving back to the hospitality community - that’s where we truly meet.”
The Menu
SNACKS
Oysters
Hashbrowns
Txakoli, Hondarribia, Spain 2024
RAW
Tuna – Jalapeno – Celery
Viognier, Ktima Gerovassiliou, Greece 2023
GREENS
Beetroot – Ajo Blanco
Riesling Kabinett, Villa Gutenberg, Germany 2023
SEA
Grilled Monkfish – Iberico
Artania, Beykush Winery, Ukraine 2023
LAND
Grilled Hogget — Anchovy
Saperavi, Bedoba, Georgia 2022
SWEET
Creme Fraiche + Fig Leaf Cheesecake
Hojicha – Rye – Honey
Sauternes, Chateau Laville, France 2022
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