FORAGED FRUITS FOR MY DESSERT: ... Wild redcurrent | wild red & yellow raspberries | wild strawberries | lemon balm & olive tree flowers from our kitchen garden. ... Combined with organic Greek yoghurt with wild rosehip syrup from last year's harvest.

FORAGED FRUITS FOR MY DESSERT: 
...
Wild redcurrent | wild red & yellow raspberries | wild strawberries | lemon balm & olive tree flowers from our kitchen garden.
...
Combined with organic Greek yoghurt with wild rosehip syrup from last year's harvest.
Melanie Neil

Melanie Neil

Chef and Owner 19th July 2017
Melanie Neil

Melanie Neil

Chef and Owner

FORAGED FRUITS FOR MY DESSERT: ... Wild redcurrent | wild red & yellow raspberries | wild strawberries | lemon balm & olive tree flowers from our kitchen garden. ... Combined with organic Greek yoghurt with wild rosehip syrup from last year's harvest.

Built by Chefs. Powered by You.

For 17 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.