Salt baked pineapple sweet pickled fennel yoghurt sorbet and pernod foam

Salt baked pineapple sweet pickled fennel yoghurt sorbet and pernod foam
joshuah pearson

joshuah pearson

Chef de Partie 27th August 2018
joshuah pearson

joshuah pearson

Chef de Partie

Salt baked pineapple sweet pickled fennel yoghurt sorbet and pernod foam

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.