Mirror glazed chocolate mousse, sea buckthorn sorbet, ganache, nougat truffle, sea buckthorn patè fruit, sea buckthorn purée, candied hazelnuts, chocolate snow, sea buckthorn and chocolate decor.

Mirror glazed chocolate mousse, sea buckthorn sorbet, ganache, nougat truffle, sea buckthorn patè fruit, sea buckthorn purée, candied hazelnuts, chocolate snow, sea buckthorn and chocolate decor.
Richard Karlsson

Richard Karlsson

Executive Chef 12th December 2017
Richard Karlsson

Richard Karlsson

Executive Chef

Mirror glazed chocolate mousse, sea buckthorn sorbet, ganache, nougat truffle, sea buckthorn patè fruit, sea buckthorn purée, candied hazelnuts, chocolate snow, sea buckthorn and chocolate decor.

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.