Citrus cured mackerel, fennel escabeche, chermoula split buttermilk, squid ink tuille. 

Citrus cured mackerel, fennel escabeche, chermoula split buttermilk, squid ink tuille. 
Darryl Quested

Darryl Quested

Head Chef 11th July 2022
Darryl Quested

Darryl Quested

Head Chef

Citrus cured mackerel, fennel escabeche, chermoula split buttermilk, squid ink tuille. 

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.