The Staff Canteen

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Tom Kitchin residency arrives at London hotel

1 month ago | thestaffcanteen.com | Tom Kitchin

Celebrated Scottish chef, Tom Kitchin, known for his Michelin-starred restaurant The Kitchin in Edinburgh, is bringing his renowned ‘From Nature to Plate’ ethos to London’s iconic Brown’s Hotel. From February 24 to May 25, guests at the hotel’s Donovan Bar will have the opportunity to indulge in a curated selection of Tom's seasonal small plates, showcasing the finest local produce Scotland has to offer. “I truly live and breathe our ‘From Nature to Plate’ philosophy,” said Tom.
Member of the Month January 2025: Matt Barnes

2 months ago | thestaffcanteen.com | Matt Barnes

Member of the Month December 2024: Lyuboslav Angelov 1st January 2025 Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated – this month’s winner is Lyuboslav Angelov. As thanks for being a regular ... Read more Read more Member of the Month November 2024: Lewis Scarfe 1st December 2024 Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated – this month’s winner is Lewis Scarfe.
Steven Smith on swapping Freemasons for KAJI

Jan 24, 2025 | thestaffcanteen.com | Steven Smith

Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Deciding to step away from a role you have been in for 15 years, and been very successful in, is always a big call. But for Steven Smith, he felt the time was right for “putting myself back out there again”.
Tom Brown returns to The Capital Hotel with new restaurant

Jan 22, 2025 | thestaffcanteen.com | Tom Brown

Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Chef Tom Brown has announced a return to The Capital Hotel in Knightsbridge, for his latest venture. It marks somewhat of a homecoming for Tom, who previously rose to prominence as head chef at the hotel’s restaurant Outlaw’s.
A sustainable fast food pop-up in Manchester

Jan 13, 2025 | thestaffcanteen.com | Simon Rogan

Great British Menu 2020: Sam Buckley, North West heat 9th April 2020 Sam Buckley is Chef-patron of Stockport’s Where the Light Gets In which opened in 2016. He opened the 26-seater restaurant with a £25,000 start-up loan and no sign, no ... Read more Read more Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.
Celebrity Chef Dinner Series on the British Pullman

Jan 13, 2025 | thestaffcanteen.com | Theo Randall

Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more. Four Michelin-starred chefs are set to run a series of events aboard the Belmond British Pullman train. The ‘Celebrity Chef Dinner Series’ launches on April 18 with four journeys planned, each with a new menu curated by chefs Andrew Wong, Atul Kocchar, Phil Howard and Theo Randall.
Tom De Keyser, head chef, The Hand and Flowers

Jan 7, 2025 | thestaffcanteen.com | Tom De Keyser

Nick Beardshaw: Why I decided to open my own restaurant 12th December 2024 Having worked your way up under the guidance of high-profile chefs, going it alone could seem like a daunting prospect. But not for Nick Beardshaw. This year saw Nick, a winner of BBC’s Gre... Read more Read more Tom Kerridge: Latest Budget ‘catastrophic’ for hospitality 3rd December 2024 Tom Kerridge fears measures from the government’s latest Budget will have a “catastrophic effect” on the hospitality industry.
Adam Byatt to open new restaurant on Fulham Pier

Dec 6, 2024 | thestaffcanteen.com | Adam Byatt

Harry Kirkpatrick, Head Chef at Trinity: ‘Let your journey dictate your path’ 18th March 2024 Situated in the heart of Clapham Old Town, one Michelin-starred Trinity is a privately-owned neighbourhood restaurant standing as an institution of culinary excellence for over 18 years. Since its... Read more Read more Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.
Chris Eden: As you get older, you see food differently

Dec 6, 2024 | thestaffcanteen.com | Chris Eden

Greg Clarke: 'An Englishman doing Mexican food' 3rd December 2024 Given the varied, up-and-down nature of Greg Clarke’s career as a chef to date, perhaps the move to open up a Mexican restaurant in Hove is not as much of a left-field decision as it may firs... Read more Read more Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.
The Christmas turkey By Ed Smith for Borough Market

Dec 5, 2024 | thestaffcanteen.com | Ed Smith

Ingredients 3.5-7kg turkey 2-3 onions, peeled and quartered 2-3 sticks of celery, chopped into 4-5cm batons 2 bulbs of garlic, halved through their middles 1 lemon, halved 2-3 sprigs of rosemary Method The night before, ensure a) the turkey is already defrosted (if you have frozen yours); b) any plastic covering has been discarded; and c) the pack of giblets have been removed from the cavity.