Nawty little vegan starter we are working on   Heritage carrot tart~soy curds & whey~pontack sauce~hogweed seed crumble   The heritage carrots are roasted in hogweed seeds and a caramel made using the whey, there is also a carrot curd seasoned with blonde beer vinegar. Then we have made a soy milk ricotta, sweet crumble with hogweed seeds and a gel made from the pontack sauce which is a punch of acidity. Hopefully that a least helps you to start to understand the dish but really you're gonna have to pop down and try it!

For 17 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.