blanched beets seasoned with port wine vinegar, cumin, sea salt and extra virgin olive oil; roasted heritage carrots; pan fried yellow turnips and purple kale finished with lemon juice and black lampong pepper; caramelized oat milk infused with bay leaf, nutmeg and sancho berries

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.