Crispy skin duck confit, parmesan polenta, cipollini onions, greens, mint and pinenut gremolata

Crispy skin duck confit, parmesan polenta, cipollini onions,  greens, mint and pinenut gremolata
Corey Fletcher

Corey Fletcher

Executive Chef 21st July 2018
Corey Fletcher

Corey Fletcher

Executive Chef

Crispy skin duck confit, parmesan polenta, cipollini onions, greens, mint and pinenut gremolata

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.