Two Michelin-starred chef Daniel Clifford and Mickael Viljanen Grilled by The Staff Canteen

The Staff Canteen

The Staff Canteen

Editor 6th July 2021
The Staff Canteen

Two Michelin-starred chef Daniel Clifford and Mickael Viljanen Grilled by The Staff Canteen

Two Michelin-starred chef Daniel Clifford & Mickael Viljanen talk about opening a new restaurant and why it's important to support each other, and why abuse in kitchens has no place in hospitality. 


This is the first episode co-hosted by Two Michelin-starred chef Daniel Clifford from Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. 

Our guest on this episode is Mickael Viljanen who recently left The Greenhouse to take on his first solo venture at Chapter One. Join us as we find out what Mickael does to relax, plus the staff shortage crisis and how important it is to promote hospitality in a positive light.

WIN 
We have a hoodie to give away for each of the six episode with Daniel Clifford - find out how you can enter to win one at the end of this podcast.

Take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/  


Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.

soundcloud.com/grilledbythest... Sound Cloud
open.spotify.com/show/1D7WzPq... Spotify
podcasts.apple.com/gb/podcast... Apple

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

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.