SOLE-LOBSTER CARPACCIO kumquat chutney wasabi tobiko granny smith gel dill oil oxalis

SOLE-LOBSTER CARPACCIO :black_small_square: kumquat chutney :black_small_square: wasabi tobiko :black_small_square: granny smith gel :black_small_square: dill oil :black_small_square: oxalis
SOLE-LOBSTER CARPACCIO :black_small_square: kumquat chutney :black_small_square: wasabi tobiko :black_small_square: granny smith gel :black_small_square: dill oil :black_small_square: oxalis
Hendric Weisswange

Hendric Weisswange

Head Chef 15th February 2018
Hendric Weisswange

SOLE-LOBSTER CARPACCIO kumquat chutney wasabi tobiko granny smith gel dill oil oxalis

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.