Local Turbot Sauteed on the Bone, Razor Blade Shell filled with Celeriac, Tomato, Dried Olives and Thai Basil, Lemongrass Beurre Blanc.

Local Turbot Sauteed on the Bone, Razor Blade Shell filled with Celeriac, Tomato, Dried Olives and Thai Basil, Lemongrass Beurre Blanc.
Restaurant Karpendonkse Hoeve

Restaurant Karpendonkse Hoeve

Head Chef 12th November 2018
Restaurant Karpendonkse Hoeve

Local Turbot Sauteed on the Bone, Razor Blade Shell filled with Celeriac, Tomato, Dried Olives and Thai Basil, Lemongrass Beurre Blanc.

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.