Persimmon meringue under sweet chestnut mousse, covered with agar agar jelled sweetened nettle, quince paste with aniseed, sweetened celery root purée, mastic jam drops, nutmeg powder, toasted and crushed almonds and pomegranate tuile.

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.