Chilean seabass off cuts, sea salt, black pepper, lemon, aji verde cristal olive oil dip....

Chilean seabass off cuts, sea salt, black pepper, lemon, aji verde cristal olive oil dip....
Claudia liz Linden

Claudia liz Linden

Executive Chef 31st March 2019
Claudia liz Linden

Claudia liz Linden

Executive Chef

Chilean seabass off cuts, sea salt, black pepper, lemon, aji verde cristal olive oil dip....

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.