Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is sam revell.
As thanks for being a regular contributor to The Staff Canteen, SAM will receive a TSC mug, and be entered in our Member of the Year 2024 competition.
Sam has been a member of The Staff Canteen since March 2024.
>>> Find out more about Sam and follow him
Current place of work/position?
Head chef at JJ’s food & wine bar, Woodbridge.
What is your cooking style and what should people expect from the food on your menu?
My cooking style is contemporary European with a strong influence from Mediterranean food.
This is reflected in the menu at JJ’s, where guests can expect sharing plates, charcuterie and tapas-style small plates, which are typical of Mediterranean dining culture. My cooking is more of a modern approach to traditional dishes.
The way I have shaped the menu was to try and create a place where you can have a light meal of a few sharing/tapas plates or have a larger meal, ordering lots of plates in order to try a variety of dishes and flavours.
What is your favourite dish to cook and why?
Fresh fish dishes are definitely my favourite to cook and prepare, as it requires careful handling which is something I have spent a long time learning and perfecting.
Fish is also so versatile, it can be prepared in so many delicate and flavourful ways. Recently I created a mackerel crudo dish with cherry tomatoes, dill and lime. A fresh and well-presented dish, just eaten with sourdough, it’s just delicious.
Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat
A food or ingredient that isn’t typically considered ‘cheffy’ that I love, as do many other chefs, is instant ramen. Despite its simplicity and affordability, instant ramen is often my go to comfort food for me, especially after long shifts. The quick preparation and satisfying flavours make it a favourite for me.
What do you like about The Staff Canteen app and website?
What I like most about The Staff Canteen app/website is how it connects different chefs from all backgrounds across the UK. It is so easy to get different ideas and inspiration from local and national chefs. As there are classic pub chefs, Michelin-starred chefs and all in between. It means that there are so many different styles of food available to see.
What I love most is when you get chefs asking one another how they created certain dishes, or asking how they came up with an idea. It’s just chefs learning off each other.
What are your plans for the future?
My long-term plans are to continue cooking great food while embracing sustainable practices. I aim to keep expanding my knowledge and skills, with hope of achieving industry accolades in the future.
I’m also open to the possibility of opening my own restaurant one day, where I can fully express my culinary vision.
What is the most important lesson you’ve learnt as a chef?
An important lesson I’ve learnt as a chef is the value of humility and continuous learning. No matter how skilled or experienced a chef becomes, there is always more to learn, whether it’s a new technique or cultural perspectives on food. The culinary world is ever evolving. As the saying goes, every day is a school day.
