KFM KENTUCKY FRIED MONKFISH @buoyandoyster *SECRET RECIPE SEASONING *SOUTH COAST MONKFISH *CHICKEN FAT MAYONNAISE *BURNT CORN *CRISPY CHICKEN SKIN *POPCORN SHOOTS *MIZUNA CRESS Last year we gave you the fish hotdog! This year its the KFM Swipe to see the finger licking Goodness. Tender strips of South coast monkfish coated in our special seasoning, which I perfected in lockdown, with a flavour banger chicken fat mayo (yes chicken fat mayo!) made from roasted chicken fat and crispy skin and chicken demi, finished with burnt corn, Crispy chicken skin, popcorn cress and mizuna. You have seen it here first! Another people favourite takeaway buoyed up to a proper surf and turf flavour banger! The colonel would be proud!  @fcfoodandcommercialphotography (The food photography babe)  Plates made by @potterstudios_

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.