Venison rolled in Cornish dulse, burnt cream, king oyster shrooms and a port sauce 

Venison rolled in Cornish dulse, burnt cream, king oyster shrooms and a port sauce 🦌🌱
Laura Kimber

Laura Kimber

Head Chef 4th December 2021
Laura Kimber

Laura Kimber

Head Chef

Venison rolled in Cornish dulse, burnt cream, king oyster shrooms and a port sauce 

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.