Fois gras. Sulterns jelly

Fois gras. Sulterns jelly
Claire Irwin

Claire Irwin

Sous Chef 2nd July 2016
Claire Irwin

Claire Irwin

Sous Chef

Fois gras. Sulterns jelly

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.