Beehive News - January 2017

Dom Chapman

Dom Chapman

Executive Chef 12th January 2017
Dom Chapman

Dom Chapman

Executive Chef

Beehive News - January 2017

A very Happy New Year from us all at The Beehive.

After a busy Christmas and New Year, we closed for a week, which allowed us to make further improvements to our kitchen in order to enhance the service we are able to offer you, our valued customers! We look forward to an exciting year ahead and cooking up a storm in our new kitchen.

We are planning many events in 2017. On the Wednesday 25th January we kick things off with Burns Night and are excited that Jim Motherwell BEM, Master Piper and previously the Queen’s piper and Pipe Major of the Argyll and Sutherland Highlanders, will be with us. We will address and enjoy the Haggis with a wee dram to celebrate the life and poetry of Robbie Burns.

January brings a fresh offering; we are now running a great value Set Lunch Menu designed to be served quickly for anyone in a hurry, with 2 courses at £15.95 or 3 courses at £19.95. This menu will change daily and offer some wonderful dishes for a quick and easy lunch.

Valentine's Day is also just around the corner, on Tuesday 14th February. Why not treat your loved one to lunch or dinner with us? We will offer our a la carte menu with some special Valentine dishes for you to enjoy.

Mother’s Day and Easter Day are also approaching fast; we will again be offering our full à la carte menu on both of these special days.

Please book early for all of these busy days to avoid disappointment. All the information on Burns night and other events can be found on our website: thebeehivewhitewaltham.com/.

Thank you for your continued support, we all look forward to seeing you in 2017.

Dominic Chapman and the Beehive Team

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.