Member of the Month May 2023: David Tait

The Staff Canteen

Editor

Member of the Month April 2023: Johanna Wikstedt

28th April 2023

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Johanna Wikstedt. As thanks for being a regular co... Read more Read more

Member of the Month March 2023: Ben Smith

3rd April 2023

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Ben Smith, a Culinary Arts Management student and Part-ti... Read more Read more

Member of the Month February 2023: Samuel Lewis

1st March 2023

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is SAmuel Lewis, Head Chef of Chez Dominique restaurant in B... Read more Read more

Member of the Month January 2023: Mike Kenyon

31st January 2023

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Mike Kenyon As thanks for being a regular contributor to... Read more Read more

Member of the Month December 2022: Russ Crisostomo

28th December 2022

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Russ Crisostomo As thanks for being a regular contr... 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 David Tait.

As thanks for being a regular contributor to The Staff Canteen, David will receive an item of TSC merch of their choosing, a TSC mug and will be entered in our Member of the Year 2023 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

>>> Find out more about David and follow him here

Current Place Of Work/Position?

I current own and run Dinner by Uovo which is a fine dining pop-up restaurant.

What is your cooking style and what should people expect from the food on your menu?

My cooking style is modern British with an Italian influence, with the main focus being on local and seasonal produce in East Yorkshire.

People can expect 5 to 6 course tasting menus with generous portions, and attention to detail.

What is your favourite dish to cook and why?

My favourite dish to cook at the moment is Rump of Yorkshire Hogget with confit potato, minted pea puree, Yorkshire asparagus and a rosemary jus.

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

One of my favourite ingredients to use would definitely be the humble egg (hint by the name Uovo which is Italian for egg) it just can be used I'm so many ways and I couldn't imagine working in a kitchen without them!

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

What I like about The Staff Canteen App is the community of chefs, which are interested in the same thing as me. I also get a lot of inspiration from fellow chefs in the industry all in one place!

What are your plans for the future?

My plans for the future are to hopefully very soon open a permanent location and really refine my cooking style and make a name for myself.

What's the best advice you would give to young chefs entering the industry?

The best advice for young aspiring chefs is to learn as much as you can from everyone around you, act like a sponge ask all the questions possible no matter how stupid you think they might sound!

Keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and you could be the next Member of the Month!

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