The Staff Canteen Live 2026: Exclusive networking lunch with Lightspeed at Montrose

Today (Monday, February 23), we hosted an exclusive TSC Live networking lunch at Montrose in Edinburgh, in partnership with Lightspeed.

The Staff Canteen launched chef networking lunches in 2016, later incorporating front-of-house events from 2020. We also deliver bespoke lunches tailored specifically for brand partners - creating focused environments where meaningful conversations can take place with carefully selected operators.

Set in a late 19th-century building originally built as an inn, Montrose is now a bustling neighbourhood restaurant and wine bar in the heart of Edinburgh.

It is the sister restaurant to Michelin-starred Timberyard, with both overseen by executive chef Bart Stratfold.

Montrose champions ingredient-led cooking created with respect for nature and produce, sourcing from local artisan suppliers wherever possible.

Alongside its food offering, Montrose is known for its extensive selection of natural and biodynamic wines from small European growers - a philosophy that aligned seamlessly with the style of today’s lunch.

Sous chef Matt Conisbee ran the service for this afternoon’s event.

Today’s event at Montrose was designed exclusively for Lightspeed, bringing together leading restaurateurs and senior decision-makers from across Scotland.

The guests

Today at Montrose, we welcomed 13 hospitality professionals for the lunch. They were:

Dominic Currie, sous chef, AMUSE by Kevin Dalgleish
Jack Montgomery, owner, Argile Restaurant
Dean Banks, chef/owner, Haar
Roberta Hall-McCarron, owner, The Little Chartroom
Alexandra Vancea, owner, Kafeneion To Steki
Julie Dalton, owner, The Adamson
Barry Bryson, owner, Barry Fish
Suzanne O'Connor, operations manager, Howies Restaurant
Anna Lagerqvist Christopherson, owner, The Green Wine Room
Claire Hanrahan, owner, Norah
Gareth Trail, ops director, Edinburgh Street Food
Alessio De Faveri, restaurant manager, Restaurant Martin Wishart
Karen Newton, general manager, Tipo Edinburgh

Claire Hanrahan, chef owner at Norah in Edinburgh, said: "Today has been about meeting other people from the industry around Edinburgh and beyond in Scotland. Also meeting the team from Lightspeed and getting a grasp of the hospitality industry.

"Everyone from Lightspeed has been super nice. It’s been great to meet them again."

Asked for her favourite dish from the menu, Claire said: "The duck, deliciously cooked, and really liked the sweetness of the fig and the wine to go with it."

Reflecting on the afternoon, Alexandra Vancea, chef owner at Kafeneion To Steki, said: "It’s been amazing – amazing food and incredible people. I didn’t think I would actually meet these people, so I’m delighted to be here."

Asked how likely she would be to have a follow-up meeting with Lightspeed off the back of this lunch, she added: “100 per cent. If I knew that would be what the partnership would be like with them, if I was going to partner with them, with their amazing staff, I would want everything to do with them.”

Alexandra highlighted the beetroot from the menu as "cooked to perfection".

The partner

Today’s lunch was delivered in partnership with Lightspeed.

Samuel Kemp, head of field sales for Scotland at Lightspeed, said: "For us it has been an opportunity to connect with a fantastic group of industry specialists within Scottish hospitality.

"To engage with them, find out their pain points, find out what is important to them and the part that Fintech has to play within their restaurants and hospitality set-ups. And a light touch of the product range Lightspeed has to offer.

"To be able to bring visualisation and clarity, it has been a fantastic afternoon."

He added: "From a Lightspeed perspective here in Scotland, only launching officially 12 months ago, gaining credibility is a massive part of it."

The menu

Canapés
Salt cod & parsley fritter, aioli & paprika
Farm vegetables, miso bagna cauda
Game rillete toasts, quince mostarda

Bread & seaweed butter

Burrata, espelette & hazelnut
House pickles & ferments
Curing Rebels charcuterie

Waldorf Wedge
Wedge salad, whipped blue cheese, pickled celery, walnut crumb, baked apple & rosemary purée

Baked market fish
Devilled butter, parsley & Amalfi lemon

St Brides duck
Grilled red cabbage, preserved fig & star anise

Cocoa husk frangipane
Kumquat & crème fraîche

Arrival drink
2022 Andre Beaufort, Vin Mousseaux (Champagne method), Pinot Noir & Colombard
Soft alternative available

Wine with the meal
White: Valli Unite, Ciape, Cortese 2022, Piedmont, Italy
Red: Cellar 9+, 2N, Garnatxa/Cabernet Sauvignon 2023, Tarragona, Catalonia