Venison lomo~smoky pontack~kombucha onions~buttermilk & blackcurrant leaf dressing For the cure we dehydrate and powder the pulp left from making pontack sauce with hay ash, salt and sugar.... it really packs a flavour that compliments rather than taking over the deer

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.