Beetroot cured salmon, potato bread, buttermilk and horseradish curd, herb fennel

Beetroot cured salmon, potato bread, buttermilk and horseradish curd, herb  fennel
Eddie Pierce

Eddie Pierce

Sous Chef 20th June 2017
Eddie Pierce

Eddie Pierce

Sous Chef

Beetroot cured salmon, potato bread, buttermilk and horseradish curd, herb fennel

Built by Chefs. Powered by You.

For 18 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.