Salmon 36°C, Avocado créme, Soy tapioca, Kizamisalsa & Black mustard

Salmon 36°C, Avocado créme, Soy tapioca, Kizamisalsa & Black mustard
Andreas Nicoletti

Andreas Nicoletti

Head Chef 28th December 2015
Andreas Nicoletti

Salmon 36°C, Avocado créme, Soy tapioca, Kizamisalsa & Black mustard

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.