Brunswick Beetroot Cured Salmon, Dressed Fennel, Horseradish Ice Cream, Hooting Owl Gin Jelly

Brunswick Beetroot Cured Salmon, Dressed Fennel, Horseradish Ice Cream, Hooting Owl Gin Jelly
Tom Heywood

Tom Heywood

Head Chef 27th June 2020
Tom Heywood

Tom Heywood

Head Chef

Brunswick Beetroot Cured Salmon, Dressed Fennel, Horseradish Ice Cream, Hooting Owl Gin Jelly

Built by Chefs. Powered by You.

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.