Wild fennel pollen and oregon grape baked alaska~pickled gooseberry & pineappleweed~pineappleweed gin Baked at the table by pouring the flaming gin over the top

Wild fennel pollen and oregon grape baked alaska~pickled gooseberry & pineappleweed~pineappleweed gin

Baked at the table by pouring the flaming gin over the top
Wild fennel pollen and oregon grape baked alaska~pickled gooseberry & pineappleweed~pineappleweed gin

Baked at the table by pouring the flaming gin over the top
Steve Thompson

Steve Thompson

Head Chef 2nd August 2019
Steve Thompson

Steve Thompson

Head Chef

Wild fennel pollen and oregon grape baked alaska~pickled gooseberry & pineappleweed~pineappleweed gin Baked at the table by pouring the flaming gin over the top

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.