Crab tortellini in a saffron pasta dough, carrot and cumin velouté, jambon, coriander oil

Crab tortellini in a saffron pasta dough, carrot and cumin velouté, jambon, coriander oil
Joshua Jennings-Todd

Joshua Jennings-Todd

Private Chef 18th April 2017
Joshua Jennings-Todd

Joshua Jennings-Todd

Private Chef

Crab tortellini in a saffron pasta dough, carrot and cumin velouté, jambon, coriander oil

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.