Confit duck with green Pipián sauce. Squash fondant, bitter chocolate, toasted pumpkin seeds. The Pipián was made with pumpkin seeds and oil, sesame seeds, tomatillos, Serrano chillies, Epazote, onion and garlic.

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.