From left to right - sticky beef noodles, philly cheese steak loaded fries, plain mac and cheese, 8oz rump steak with potato, bacon and cheese stuffed large cap mushrooms and cream and chive mash with honey fried asparagus, bacon mac and cheese, scrambled egg muffins, chicken pasta bake, large sunday roast, sweet chicken curry with noodles and crispy fried salt and pepper chicken skins, chicken and bacon tagliatelle carbonara, cheese stuffed burgers with sweet potato wedges, camping BBQ'd chicken and last but not least Hunters chicken with sweet potato fries

From left to right - sticky beef noodles, philly cheese steak loaded fries,  plain mac and cheese, 8oz rump steak with potato, bacon and cheese stuffed large cap mushrooms and cream and chive mash with honey fried asparagus, bacon mac and cheese, scrambled egg muffins, chicken pasta bake, large sunday roast, sweet chicken curry with noodles and crispy fried salt and pepper chicken skins, chicken and bacon tagliatelle carbonara, cheese stuffed burgers with sweet potato wedges, camping BBQ'd chicken and last but not least Hunters chicken with sweet potato fries
Silas Farraday

Silas Farraday

Chef and Owner 2nd December 2023
Silas Farraday

Silas Farraday

Chef and Owner

From left to right - sticky beef noodles, philly cheese steak loaded fries, plain mac and cheese, 8oz rump steak with potato, bacon and cheese stuffed large cap mushrooms and cream and chive mash with honey fried asparagus, bacon mac and cheese, scrambled egg muffins, chicken pasta bake, large sunday roast, sweet chicken curry with noodles and crispy fried salt and pepper chicken skins, chicken and bacon tagliatelle carbonara, cheese stuffed burgers with sweet potato wedges, camping BBQ'd chicken and last but not least Hunters chicken with sweet potato fries

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.