Duck, carrot and plum

George Farrugia

George Farrugia

Head Chef 23rd January 2020
George Farrugia

George Farrugia

Head Chef

Duck, carrot and plum

Here's me cooking a duck breast, glazed confit duck leg, carrot purée, fermented hispi cabbage, sliced plum and heritage carrot recipe

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.