Scallops, sweetcorn puree, crispy chicken skin finished with a chicken jus and herb oil

Scallops, sweetcorn puree, crispy chicken skin finished with a chicken jus and herb oil
Chris Rumsey

Chris Rumsey

Pastry Chef 23rd September 2023
Chris Rumsey

Chris Rumsey

Pastry Chef

Scallops, sweetcorn puree, crispy chicken skin finished with a chicken jus and herb oil

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.