Carrot, tarragon and anise… Carrots cooked in carrot juice and glazed in basil sugar syrup and star anise. Tarragon ice cream. Carrot walnut and raisin cake. Cream cheese frosting. Carrot juice bubbles. Peanut and hazelnut crunch… Dessert from our last Charlie’s Kitchen Chefstable.

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.