Cod- mussels- pancetta- pickle shallots-garlicky potato croquettes- sourdough croutons- mussels cream sauce. Basically its a take on moules mariniere with frittes and bread. Most people dont like this word but it's deconsturcted. Anytime i make moules mariniere i always add pancetta, shallots, garlic, white wine, cream and parsely. And serve with chips and bread to dip in the broth/ sauce from the mussels.

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.