Beef fillet, onion ash, salt baked celeriac, glazed short rib, caramelised shallot, prosciutto crumb, celeriac purée, lovage mayo, land cress, bone marrow and wild garlic capers jus

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.