The Staff Canteen Live 2026 event with Lockhart and CCS at 74 Charlotte Street

On Tuesday, February 24, we partnered with Lockhart Catering Equipment and Continental Chef Supplies (CCS) for a special TSC Live event.

The event began when guests arrived at the Lockhart Innovation Centre for drinks and welcome refreshments, before touring the facility and experiencing live demonstrations, including a cooking session showcasing the in-built intelligent multifunctionality of the iCombi Pro from RATIONAL.

The afternoon also featured a mixology masterclass with UK patrón perfectionist Kat Stanley-Whyte, before guests made their way to 74 Charlotte Street for lunch with Ben Murphy.

The partner

Today’s event was delivered by Lockhart and CCS, with support from Rational, Ariane Fine Porcelain and Prept Foundation.

Simon Britten, head of marketing at Lockhart and CCS, said: “Today has been a celebration of hospitality.

“We wanted people to take away the fact that CCS and Lockhart are a turnkey solution. If you are setting up a new restaurant, a new contract catering site or a new hotel, we can provide everything you want at a regional or national scale.

“For us it’s about being at the forefront of innovation, throughout the entire year.”

Mark Lombard, managing director of Lockhart and CCS, added: “For me, it’s really about bringing people together. We’re in hospitality and therefore it’s about people and networking. The industry is so small and everybody knows each other, therefore let’s bring everybody together. It’s been a fantastic day.

“We’ve got more opportunity to represent our own brands, which we’ve got great relationships with. It’s great for us to show everybody what we can do and who we are.

“It’s been a total success.”

The guests

Guests at today’s event included Alfie Jebb-Crouch (head chef, Boys Hall), Rebecca Marshman (group head pastry chef, BaxterStorey), Jesse Dunford Wood (chef owner, The Parlour Group) and Tom Kirby (head chef, England RFU), alongside a curated group of senior chefs and hospitality professionals.

One guest, Tom Buckwell, first team performance chef at Portsmouth Football Club, said: “It was great. Rational’s demonstration – everyone sees Rational as an oven, but what it can actually do and bring to your business is sensational. It was a great insight into the product.

“Going into the showroom I thought it would be nothing outside kitchen equipment, but it was eye-opening.

“These networking events are the most beneficial thing I’ve been to in this industry, due to the people you meet.”

Rebecca Marshman, group head pastry chef at BaxterStorey, added: “I wanted to attend because I needed to have a look at the Lockhart showroom to see what they were really offering and to get more insight.

“I thought CCS were quite small in what they did, but when I got to the showroom I was massively surprised and I thought great, there is so much more on offer that I can now use them for, which is obviously great for me.

“I’m going to follow up with one of their reps and there are a couple of bits I’ve seen that I like. I’ll get some prices, see if it’s in our budget and hopefully get some samples and hopefully buy some more of the equipment.”

The venue & host chef

Set in the heart of Fitzrovia, 74 Charlotte Street is home to Ben Murphy’s contemporary cooking, shaped by traditional technique and modern presentation.

Known for clarity of flavour and confident execution, Ben’s menus balance precision with accessibility.

For today’s Lockhart event lunch, Ben curated a seasonal menu that reflected both craft and produce.

From the guests we spoke to, the standout dish of the day was the 'egg & soldiers' with chicken liver parfait.

The menu

Bread Course
Milk bread
Whipped brown butter | pumpkin seed hummus

Amuse Bouche
Egg & soldiers
Chicken liver | brioche

Tuna Ceviche
Apple | radish | citrus

Beef
Short rib | bone marrow | Roscoff onion

Sides
Ben’s chips
Crispy cabbage

Rhubarb
Tart | hay custard | ginger