Saltwater martini, fish course from Charlie’s Kitchen. Saltwater consommé jelly, olive oil poached calamar, squid ink croquette, lemon and anchovy batter bits, trout caviar, samphire, seaweed, dill....

For 17 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.