Kobujime Cured Konro Aburi Mackerel with White Soy & Kombu Glaze • Strawberry & Foraged Elderflower Kosho • Konro Burnt Apple Purée • Lightly Pickled Cucumber • Puffed Wild Rice & Puffed Pearl Barley tossed in Blackened Leek Ash • Budo Sansho Powder • Dill Oil

Kobujime Cured Konro Aburi Mackerel with White Soy & Kombu Glaze • Strawberry & Foraged Elderflower Kosho • Konro Burnt Apple Purée • Lightly Pickled Cucumber • Puffed Wild Rice & Puffed Pearl Barley tossed in Blackened Leek Ash • Budo Sansho Powder • Dill Oil
Kobujime Cured Konro Aburi Mackerel with White Soy & Kombu Glaze • Strawberry & Foraged Elderflower Kosho • Konro Burnt Apple Purée • Lightly Pickled Cucumber • Puffed Wild Rice & Puffed Pearl Barley tossed in Blackened Leek Ash • Budo Sansho Powder • Dill Oil
Liam A. Matthews

Liam A. Matthews

Head Chef 28th September 2026
Liam A. Matthews

Kobujime Cured Konro Aburi Mackerel with White Soy & Kombu Glaze • Strawberry & Foraged Elderflower Kosho • Konro Burnt Apple Purée • Lightly Pickled Cucumber • Puffed Wild Rice & Puffed Pearl Barley tossed in Blackened Leek Ash • Budo Sansho Powder • Dill Oil

Built by Chefs. Powered by You.

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.