Grilled and torched coley with a sweet smoked paprika and shellfish glaze, cockles, squid ink beer battered oyster, roast garlic aiolli, black olive and chilli crumb, crispy noodle and squid ink, thyme and olive dressing.

For 18 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.