People are having mixed opinions about ways in which food is being served, some are loving the creative flare, while others are chanting ‘we want plates’.
Sean Martin, head chef at Beachside Seafood Restaurant & Market, Mumbles in South Wales, is one chef who likes to present his dishes in controversial ways. His broken plate dish received both positive and negative comments when it was posted on The Staff Canteen Instagram account. The picture caused quite a stir in the restaurant community which has subsequently made Sean and his unique plating methods a talking point among his peers.
Sean Martin
Sean Martin on his plating methods
Sean’s reasoning behind the presentation was to illustrate that plated food doesn’t need to be the norm to be inviting. Viewing it as a form of art, he likes to think outside the box when it comes to presenting his dishes and takes the negative comments on the chin.
“I take the good with the ugly, some people just like to be negative, which I take as a positive as it becomes a talking point, and creates debates over my food,” said Sean.
Paul Foster, chef owner of Salt Restaurant in Stratford-upon-Avon was just one of many to comment on the now infamous picture simply putting “such a shame”.
We spoke to Paul to find out what his general thoughts were on plating food.
“What can I say, style over substance is what winds me up, or when chefs think about presentation before flavour/eating quality.”
He continued: “Ultimately I never have issue with quality food served on anything the chef wants to, as long as the food is well produced then you can't knock it. What is infuriating is when I am served food that is technically bad yet served on a ludicrous prop, it's just the chefs trying to hide their deep rooted insecurity by distracting the diner from their food with a terrible gimmick.”
What The Staff Canteen followers had to say about food not served on plates
When we took to social media a lot of our Facebook followers echoed the same response as Paul.
But with restaurants recycling the same dishes using the same ingredients and same presentation Sean wants to set himself apart from the pack by creating dishes that draw the consumer in.
Sean said: “What I like to do is something that is jarring to the eye and makes you stop for a second to look closer at the dish.”
Although the picture received backlash for not presenting food in the norm it also garnered a positive reception from others who applauded Sean for using recycled dish ware.
Sean's reaction to the comments on social media
Responding to some of the comments on Instagram Sean confessed he feels a lot of artists are too afraid to express their opinions on account of what others might think.
He said: “I think we should work on being our unique selves and being our greatest versions. I like to remind people to take the power to live their life the way they wish.”
After the plate debacle, Sean has no intention of succumbing to the negative feedback and already has a few ideas up his sleeves for what he might want to do next.
“I want to mirror glaze a mirror, or do a dish up and then just set fire to it, off the wall stuff but based on solid techniques.”
By Mel Ayres and Michael Parker
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.