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The UK's No.1 Gastropub Flambes Crepe Suzette Tableside in Devonshire
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The UK's No.1 Gastropub Flambes Crepe Suzette Tableside in Devonshire

The Staff Canteen

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TSC Live: Networking brunch with Pact Coffee at Railhouse Victoria

The Staff Canteen

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Kyle Lewis joins Adam Handling Collection as executive chef

The Staff Canteen

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Golden wedding anniversary

mike tudor

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#Photo

Why Chefs choose St. Ewe Rich Yolk eggs... Superior Yolks - Deep golden yolks bring unrivalled vibrancy to dishes - perfect for sauces, pasta, baking, pâtisserie and more 🥄  Clear, Consistent Whites - Ideal for meringues, poaching, soufflés and precision-based kitchen work 👨‍🍳  Consistent Quality - Hand-selected for size, colour, and performance to ensure reliability in even the most demanding kitchens 🥚  Sustainably Sourced - Ethical, free-range, British eggs from a business built on sustainable farming and welfare-first values 🐓  Exceptional Taste - Creamy, luxurious flavour and velvety texture that enhances every recipe - from fine dining to all-day brunch 🍳 

Hannah Glover

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#Michelin

1 Michelin star chefs: Josh Cutress, The Harwood Arms

The Staff Canteen

Michelin
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It was a pleasure to be part of Clementine’s 20th anniversary celebrations, joining their guests for an evening marking two decades of creativity, collaboration and success. Petrossian was delighted to bring a taste of caviar to the occasion, with our caviar tasting station offering guests the opportunity to discover and savour a selection of our caviar throughout the evening. Congratulations to the whole Clementine team on 20 years, and thank you for having us as part of such a memorable celebration. 📸 David Pearce

Chloe Chataignon

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#Feature

Hugh Allen wins Chef of the Year as Yiaga claims Restaurant of the Year

TSC Australia

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The Staff Canteen Live 2026: Networking lunch at Benares

The Staff Canteen

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'Outstanding chef and wonderful man' - Ian McAndrew, Michelin-starred chef behind Eastwell Manor, dies

The Staff Canteen

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Fire destroys Paris's oldest food market

The Staff Canteen

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Michelin in South Australia: What the chefs expect

The Staff Canteen

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