"AN ODE TO SUMMER" Celebrating my memories of summer from two very strikingly different stages of my childhood- those amazing years back in London and those spent in Chennai. These phases of my life will always influence my cuisine. Slow-cooked Salmon dressed in Leeks | Scotch Quail Egg with Minted Peas | Jackfruit 'Ears' | Jackfruit Seed Purée | Pickled Mustard Beurre Blanc | Scallion Oil

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.