Member of the Month December 2021: Laura Kimber

The Staff Canteen

Editor

Why chef Paul Foster isn't doing veganuary, but organuary

23rd January 2021

With restaurants closed this January, we've seen fewer of the big chains' veganuary campaigns pushing plant-based panaceas left right and centre. And yet, statistics show that in the ... Read more Read more

The Staff Canteen Live 2019 Networking Lunch at Salt

17th May 2019

We went to Michelin-starred Salt in Stratford-Upon-Avon for the May 2019 TSCLive Networking Lunch yesterday. Find out more about The Staff Canteen's Networking Lunches Fill in this survey if you'... Read more Read more

King oyster mushroom tagliatelle, slow cooked duck egg yolk, mushroom ketchup, yeast recipe by Paul Foster

9th January 2019

Mushrooms 4 large king oyster mushrooms 100g butter 100g water Extra virgin olive oil to taste Egg 4 duck eggs Mushroom liquid Mushroom trimmings Light soy sauce Sherry vinegar Mushroom ketchup 500g Mushroom liquid 8g agar agar Panko 100g panko breadcrumbs 50g butter 1 lemon Yeast 50g dried yeast flakes 30g butter Pickled red onions 2 red onions peeled 100g white wine 250g white wine vinegar 70g caster sugar To finish Watercress Read more Read more

Hake poached in Grants butter, fennel, seaweed recipe by Paul Foster

9th January 2019

Hake 400g thick hake fillet skinned 100g salt 250g Grants butter ½ lemon Fennel 1 small fennel rapeseed dressing (see base recipes) Seaweed selection samples Toothed wrack Pepper dulse Sea lettuce Dulaman Salty fingers Sea aster Sea Read more Read more

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Laura Kimber

As thanks for being a regular contributor to The Staff Canteen, Laura will receive an item of TSC merch of her choosing and will be entered in our Member of the Year 2021 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

1) Current place of work, position

I am head chef of Salt in Stratford-Upon-Avon. I’ve been there since the beginning, joining as chef de partie when Paul Foster first opened the restaurant in 2017.

2) What is your cooking style and what should people expect from your food?

Personally, I like to keep things varied and I don’t think I have a particular influence or style. For me, everyday is a school day so I love learning and reading about new techniques, styles and cuisines. At the restaurant, we use seasonal, British ingredients and our dishes reflect clean, uncomplicated flavours.

Working this way allows us to make changes and tweaks to the menu as seasons and ingredients availability change throughout the year.

Saddle of venison rolled in cornish dulse, burnt cream, and King oyster mushrooms.

3) What is your favourite dish to cook and why?

Beef short rib with watercress.

It’s a favourite of mine as it was one of the first dishes I put on the menu at Salt after becoming Head Chef. It’s so delicious, and with a nod to my Hampshire roots, I cook the rib in Itchen Brewery watercress beer and serve it with Hampshire watercress ketchup.

4) Name a food item/dish/ingredient that isn't considered "cheffy" but that you love to eat

Cheese. Babybel to Stinking Bishop, it’s my favourite. Even the cheese football snacks at Christmas time…love them!

5) What do you like about The Staff Canteen app and website?

It’s a really useful platform to network. Sharing ideas via The Staff Canteen is a great way to get inspiration and connect with others, which otherwise can be difficult due to everyone’s busy work schedules.

Ragestone cheese, mirabelle plum chutney and lemon and thyme cake

6) What are your plans for the future?

In the near future, I’d like to start taking part in some culinary events and competitions. I think it’s a good way to challenge myself and continue to learn from others in my industry.

For Salt, I want to continue to evolve the menu, providing our guests with stand out, fresh and exciting dishes.

7) Do you have any new years' resolutions?

I’m terrible at making resolutions, I always struggle to stick to them! And if the last two years have shown us anything, it’s that even best laid plans don’t always work out. I like to just see where life and work takes me.

I really just hope 2022 is a successful year for the team and restaurant, and that we can continue to do what we do best!

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