LUMA ROASTBEEF goat cheese cannelloni poverade artichokes semi dried tomatoes piment d'espelette jus

LUMA ROASTBEEF :black_small_square: goat cheese cannelloni :black_small_square: poverade artichokes :black_small_square: semi dried tomatoes :black_small_square: piment d'espelette jus
Hendric Weisswange

Hendric Weisswange

Head Chef 20th October 2018
Hendric Weisswange

Hendric Weisswange

Head Chef

LUMA ROASTBEEF goat cheese cannelloni poverade artichokes semi dried tomatoes piment d'espelette jus

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.

Support Us

CONTRIBUTE
CONTRIBUTE Support The Staff Canteen
You may also like...
3813.jpg
#photo
5 Spice Duck Breast with Orange Chilli Sauce with Chilli Baked Carrot
3587.jpg
#photo
Slow Cooker Beef in Oxtail Soup and Chilli Sauce with Conchiglioni Shells
Static 2 1080x1080.png
#photo
Running a restaurant isn’t just about what’s on the plate. For Daniel Smith, it’s about thinking long-term. Understanding assets and liabilities. Making decisions today that give you options tomorrow. Because in an industry where margins are tight and challenges are constant, success is about building something sustainable. “Money doesn’t buy happiness… but it gives you choices.” It’s a mindset that’s helped Daniel navigate everything from financial pressures to rebuilding after a fire, always with one eye on the future.
1000015858.jpg
#photo
Steak night
Static 1 1080x1080.png
#photo
What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.
3401.jpg
#photo
Beef Steak Medallion with Prawns Smoked Oysters in Red Currant Sauce
Chelsea Flower Show Display at Petrossian South Kensington
#photo
We’re delighted to bring a touch of floral artistry to South Kensington this season 🌸 In celebration of the Chelsea Flower Show, Petrossian’s gourmet café terrace has been transformed into a blooming escape, where fine gastronomy meets the beauty of nature.
FullSizeRender.jpg
#photo
Cold smoked mackerel, scallop-kale mousse, dragon fruit... / freshly smoked with cherry wood/....
1.png
#photo
Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.
1.png
#photo
From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.