The Staff Canteen Live 2021: Networking Lunch at The Bull and Bear, Manchester

On Monday, 19th July 2021 We resumed our TSC Live Networking lunch 2021 series in style, welcoming guests and partners at The Bull and Bear at the Stock Exchange in Manchester.

Tom Kerridge, Sarah Hayward and the whole team made us all feel most welcome, allowing chefs and suppliers to relax and candidly talk business.

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Chefs

Attending were Eliott Hil, the head chef at Panoramic 34 in Liverpool; Matthew Ramsdale, head chef at The Chester Grosvenor’s two AA-Rosette restaurant, La Brasserie; Alan Paton is a development chef and food service consultant to TV and film location catering, operating under his own company, Paton & Co; Sam Williamson, head chef at The Temple Café Bar in Northwhich; Thom Bateman, chef patron of The Flintlock; Jack Fields, senior-sous chef at Rendition Manchester; Sam Karle, head chef at The Dakota Hotel in Manchester; Pete Clough, sous chef at The Lounge Crownwood; executive chef from Rockliffe hall Hotel, Aaron Craig; executive chef consultant Gillian Moss; Eddie Kilty, chef owner of Kilty & Co Private dining; Sean Noonan is a senior sous-chef at The Mere Golf Resort & Spa; Darren Goodwin, executive chef at INN Ideas; Darren Goodwin, executive chef at INN Ideas and Dylan Owens, head chef of hospitality at Manchester City’s Etihad Stadium.

What the guests said

Regional business development manager at Chef Works UK and Ireland, Solos Psarias, said "it's been fantastic to finally get to eat face to face again with top chefs from the North and to discuss everything we've been going through for the past eighteen months - and just be together.

"There are different ways of [selling], you can make calls, and send emails and that's great, but it's really beneficial being face to face with people and just conversing - because you're not just talking business. You talk about life first, product second."

Andy Swanson of Zenith Hygiene and Diversey said it was "absolutely fantastic" to be out meeting people again, "just socialising and getting back to how things were."

"I can't remember talking too much about work today, we've just had a good network, chewing the fat about the last year, the food was fantastic."

"Dropped a few business cards - that's why we're here - and hopefully the guys will be open to receiving some calls from me in the near future."

Sam Karle, head chef at The Dakota Hotel, said it was "really great to meet some fantastic chefs from around [Manchester], with you guys, new suppliers and definitely got some leads for progressing the business looking forward."

He said that the format of the networking lunches "is more personal" than cold calls, adding that it's "not pushy sales but have a chat, do they work for you, can they help you out and help you improve what you're already doing."

Darren Goodwin of INN Ideas Ltd. said the event was "brilliant."

"Restaurants are about hospitality and that's what it's been about today, we've really enjoyed it."

The way sponsors rotate tables throughout the meal means that chefs get to talk to them all, and Darren said this was good, "because they identify if you're interested in it all and feed off that."

Asked if he would recommend attending the event to other chefs, he said: "absolutely."

"They're fun, they're informative and you definitely get some lead time."

Sarah Hayward, head chef at The Bull and Bear, said: "It's been amazing. It's been really fun and it's been nice to put such a cool menu together, where it's got loads of favourites, generally very crowd-pleasing - especially when you're trying to feed fifteen chefs."

As the first lunch without facemasks, she said: "it's nice to bring it all back, to feel more back to normal and a bit more at home."

Even from behind the pass, she said, "it's nice to be able to meet other chefs, because chefs work all the time so it's nice to be able to catch up with each other."

"I've met people here today that I've never spoken to before, and being a chef is like a little family, everyone gets on well with each other and it's nice to have connections in different parts. It's been good fun, it's been great."

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