Ratatouille with fennel, olive and aged balsamic using vegetables from the restaurant's garden

Ratatouille with fennel, olive and aged balsamic using vegetables from the restaurant's garden
Zak Carris

Zak Carris

Chef de Partie 17th July 2017
Zak Carris

Zak Carris

Chef de Partie

Ratatouille with fennel, olive and aged balsamic using vegetables from the restaurant's garden

Small Contribution. Big Impact.

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.