Panzanella Martini ... Panzanella mousse, topped with chargrilled and caponata dressed aubergine and courgette, pickled cucumber, grilled baby artichoke, local olives, oven dried tomato, pickled onion, caper berry, black olive and puffed grain granola, sourdough wafer, garden greens

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.