Stuart Deeley

Nov 28, 2024 | thestaffcanteen.com | Stuart Deeley |David Taylor

Stu Deeley: Smoke brings ‘Michelin-star experience to a casual setting’ 12th November 2024 Stu Deeley admits the initial feeling of needing to meet lofty expectations diners had of eating at the restaurant of a MasterChef champion made things “tricky”. But fast forward three... Read more Read more MasterChef: The Professionals winners - where are they now? 25th October 2024 MasterChef: The Professionals is about to hit our television screens once more, 16 years on from its debut.

Nov 12, 2024 | thestaffcanteen.com | Stuart Deeley

In these challenging times… The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way.

Oct 17, 2024 | thestaffcanteen.com | Stuart Deeley |David Taylor |Glynn Purnell

David Taylor, Chef/Director, Grace & Savour “How do we build teams? How do we build people? How do we build craft?”13th August 2024For David Taylor, Chef Director of Grace & Savour, it wasn’t so much whether he wanted to become a Michelin-starred chef but how soon he could get there. From a very early age, David wan... Read more Read more Member Sign UpSign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.

Apr 12, 2024 | greatbritishchefs.com | Stuart Deeley

These elegant ‘tacos’ from Stu Deeley are made by baking a rich cracker over metal tubes to give them their elegant curved shape. The tubes are then filled with a rich crab and XO mayo filling. Any small ovenproof tube-shaped mould can be used to make the crackers.

Apr 12, 2024 | greatbritishchefs.com | Stuart Deeley

2 hours 30 minutes plus time for drying the sea bass overnight ★ ★ ★ ★ ★ Not yet ratedThis sea bass recipe from Stu Deeley is served with a simply coco bean cassoulet, and a rich Espelette pepper sauce made with smoked butter. Espelette pepper is a bright red chilli powder made from chillies grown in the Basque region of France.