Celeriac and chicken skin noodles

Edoardo Pellicano

Edoardo Pellicano

Executive Chef 7th February 2020
Edoardo Pellicano

Edoardo Pellicano

Executive Chef

Celeriac and chicken skin noodles

Here's a video of me creating a dish of celeriac noodles with chicken skin noodles braised in chicken stock, roasted yeast and chicken fat, lemon, served with crispy shallots and Périgord black truffle.

Small Contribution. Big Impact.

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.