Tonka Bean Panna Cotta, with Poached Rhubarb, Ginger Wine Jelly and Rhubarb Sorbet

Tonka Bean Panna Cotta, with Poached Rhubarb, Ginger Wine Jelly and Rhubarb Sorbet
steve bennett

steve bennett

Head Chef 29th March 2012
steve bennett

steve bennett

Head Chef

Tonka Bean Panna Cotta, with Poached Rhubarb, Ginger Wine Jelly and Rhubarb Sorbet

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.