Grilled & Tempura fried Ono, house smoked bacon, trout roe, pineapple glaze, squid ink, candied delicata squash, cucumber blossoms, flowers, begonia angelwing, ocean mix, mini crown snow crystal,shaved jalapeno, toasted macadamia, macadamia dust.

Grilled & Tempura fried Ono, house smoked bacon, trout roe, pineapple glaze, squid ink, candied delicata squash, cucumber blossoms, flowers, begonia angelwing, ocean mix, mini crown snow crystal,shaved jalapeno, toasted macadamia, macadamia dust.
Grilled & Tempura fried Ono, house smoked bacon, trout roe, pineapple glaze, squid ink, candied delicata squash, cucumber blossoms, flowers, begonia angelwing, ocean mix, mini crown snow crystal,shaved jalapeno, toasted macadamia, macadamia dust.
Scott Syptak

Scott Syptak

Sous Chef 10th November 2016
Scott Syptak

Scott Syptak

Sous Chef

Grilled & Tempura fried Ono, house smoked bacon, trout roe, pineapple glaze, squid ink, candied delicata squash, cucumber blossoms, flowers, begonia angelwing, ocean mix, mini crown snow crystal,shaved jalapeno, toasted macadamia, macadamia dust.

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.