New on the lunch menu! Braised duck leg, endive tart fine and candied blood orange.

New on the lunch menu! Braised duck leg, endive tart fine and candied blood orange.
Toby Burrowes

Toby Burrowes

Head Chef 26th January 2017
Toby Burrowes

Toby Burrowes

Head Chef

New on the lunch menu! Braised duck leg, endive tart fine and candied blood orange.

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.