Torched mackerel • Beetroot • turnip purée • apple purée • pickled shallots • nori powder • shiitake dust • cured and dried egg yolk • crispy chicken skin

Torched mackerel • Beetroot • turnip purée • apple purée • pickled shallots • nori powder • shiitake dust • cured and dried egg yolk • crispy chicken skin
Torched mackerel • Beetroot • turnip purée • apple purée • pickled shallots • nori powder • shiitake dust • cured and dried egg yolk • crispy chicken skin
Glenn Barnes

Glenn Barnes

Executive Chef 29th December 2017
Glenn Barnes

Glenn Barnes

Executive Chef

Torched mackerel • Beetroot • turnip purée • apple purée • pickled shallots • nori powder • shiitake dust • cured and dried egg yolk • crispy chicken skin

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.