The Staff Canteen Live 2026: FOH networking lunch at Mallory Court

Today (Monday, May 11), we hosted our latest TSC Live front of house networking lunch, this time at Mallory Court in Warwickshire.

The Staff Canteen launched chef networking lunches in 2016, later incorporating front of house events from 2020. The concept is simple: bring hospitality professionals and key industry suppliers together in an environment where meaningful conversations can happen away from the pressures of service.

Set within 10 acres of landscaped gardens in Warwickshire, Mallory Court is home to The Dining Room, where executive chef Stuart Deeley - MasterChef: The Professionals 2019 champion - leads a modern British menu rooted in seasonal produce and refined technique.

Today’s lunch was prepared by Stuart and his team, with guests beginning the afternoon with a drinks reception, followed by a garden tour, before sitting down for lunch.

The guests

Today we welcomed the following hospitality professionals for the lunch:

Nick Fenton, co-owner, Restaurant Henne
Steph Colvin, general manager, Kynd (Hampton Manor)
Giuseppe Longobardi, general manager, The Bower House
Charlotte Carter, restaurant manager, Vieni
Andrea Scarpati, owner, Sapori Restaurant
Viktorija Zan, general manager, The Duck on the Pond
Steve Locklin, general manager, Simpsons
Ben Bateman, director, Arbequina Restaurant and Bar
Maddy Smith, general manager, Pug Pubs and Co
Lauren Wedge, head sommelier, The Wilderness
Tom Lloyd, general manager, The Two Pigs
Emma Morgan, commercial director, Open Restaurant Group
Gina Underhill, general manager, Land Restaurant

The combined annual buying power in the room totalled £12.5million.

Nick Fenton, co-owner at Restaurant Henne, said of the event: “It has been about connecting with like-minded people, who have the same aspiration or vision I have.

“It was a very relaxed environment, everybody was very friendly, very knowledgeable and I couldn’t recommend it highly enough.

“I will definitely follow-up with a couple of the suppliers for sure.”

Asked for his favourite dish of the day, Nick plumped for the lobster raviolo with XO sauce.

Gina Underhill, general manager from Land Restaurant, added: “Today has been about learning what other people are doing in the industry. It’s nice because it forces people to come together when you wouldn’t normally have time.

“It’s been good to connect with people from restaurants I’ve heard of but never met.

“The suppliers were really good. They weren’t too invasive or intrusive. It was a nice environment. They didn’t feel like they were pushing us.

“We’ve already got a personal connection now, so when anything happens next, I’ll feel more comfortable talking to them.

“It feels great to be involved. It’s nice to meet people who are hungry in the industry and passionate.”

Gina found it tough to pick her favourite course from the menu, stating: “The dessert and bread are always a winner!”

Steph Colvin, restaurant manager at Kynd, added: “Speaking with the suppliers was really relaxed, I approached everyone separately and it didn’t feel manufactured.”

Steph’s favourite dish of the day was Stu’s signature Baked Alaska.

The sponsors

These events would not happen without the support of our sponsors. Today’s front of house networking lunch was supported by: Lightspeed, SevenRooms, Chef Works and Nyetimber.

Thomas Jaques, senior sales manager at Nyetimber, said: “It’s great to meet new people, share our experiences and talk about challenges in the trade, but also just get inspiration and talk about what’s hot and what’s not.

“It’s so relaxed. It’s a lovely environment where you hear proper stories from people and you’ve got more time to spend with them.

“To be able to take people out of their business, experience a new venue and to talk about what’s happening in the trade is rare.

“People can switch from a different mode to what they would be at work.”

Thomas followed a similar theme in praising the desserts and lobster dishes.

Attending his first TSC networking lunch was Simeos Soteriou of SevenRooms, who said: “I own a fine dining restaurant and being around a group of people like this, to me, is really important. I learn so much from them.

“It’s about finding the problems they’re facing, what they enjoy and what’s happening.

“Coming into it I wasn’t sure what to expect, but it’s so good. Really friendly, it’s so relaxed and there’s no pressure.”

The lamb dish particularly spoke to Simeos, given his Cypriot heritage.

The menu

Canapés
Black Bomber custard, parmesan sable, onion ketchup
Walter Rose beef tar-tar tart, red pepper, jalapeño, pine nut
Nyetimber Rosé Limited Edition

Amuse Bouche
Celeriac velouté, pecorino chawanmushi, lovage
Nyetimber Classic Cuvée 2010 from Magnum

For the table
Japanese milk bread, dashi glaze
Estate Dairy butter

Lobster raviolo, XO sauce, monksbeard, Granny Smith
Nyetimber Blanc de Blancs 2017

Lake District lamb, petit pois à la française, boulangère
1086 by Nyetimber Rosé 2016

English strawberries, buttermilk, long pepper
Nyetimber Cuvée Chérie MV

Rhubarb and custard baked Alaska
Nyetimber Cuvée Chérie MV