Pan-fried turbot, razor clam salsa, sautéed rainbow chard, crushed potato, oca and Yacón pureé.

Pan-fried turbot, razor clam salsa, sautéed rainbow chard, crushed potato, oca and Yacón pureé.
Adam Kavanagh

Adam Kavanagh

Head Chef 9th January 2017
Adam Kavanagh

Adam Kavanagh

Head Chef

Pan-fried turbot, razor clam salsa, sautéed rainbow chard, crushed potato, oca and Yacón pureé.

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.