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The Staff Canteen remains number one platform for chefs in the UK
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“Skills can be taught, but that attitude to succeed and better yourself comes from within” Tom Hanlon
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The Staff Canteen remains number one platform for chefs in the UK!
We asked our audience of chefs, business owners, restaurateurs, general managers, food and beverage managers, lecturers, students, and hospitality professionals across the sector to let us know what they thought about The Staff Canteen. Here are our main findings:
WHY SHOULD I BECOME A MEMBER?
Becoming a member is easy and FREE! Scroll down to the bottom of the website and register to become part of The Staff Canteen community. You’ll have access to behind-the-scenes content of top restaurants in the country (and beyond!), be inspired by chefs stories, recipes, join our competitions and more! You can also share your own news and images for a chance to be nominated Member of The Month and be shortlisted for our TSC Awards!
- Jan Bretschneider, Head Chef and Owner of Restaurant Roots (Bournemouth):
“The Staff Canteen is one of the biggest chefs communities where we interact with each other, where we get ideas, if we have a question we have somebody that we can ask. I remember I became a member of The Staff Canteen at a young age, when I was starting as chef de partie. I was inspired by a lot of people putting pictures up and seeing recipes from great chefs in the industry. You feel like part of the community and as time goes on you then forge friendships, meet people some of which I am still in contact with and we are talking about the industry, how are we doing, what are the food trends, what is evolving in the industry. For me the base idea of The Staff Canteen is the community.”
- Alistair Birt, Senior Head Chef at Harrods (London):
“We have some history; I did my first filming with The Staff Canteen back in 2013. It’s a great resource to dip into and see what’s going on, to share some knowledge with the rest of the industry and to get an in-depth look into restaurants which you wouldn’t normally have a chance to look at.”
- Steve Groves, Group Development Chef at Dining at Glyndebourne (Compass Group):
“Social media now is great for linking up chefs and The Staff Canteen has really helped to drive that forward. The collaboration I think is very positive for the industry. I recommend anyone getting registered with The Staff Canteen. For chefs it’s a great opportunity to network, to understand what’s going on in the industry, to bring the news of food moving around and do different things. For that kind of innovation and collaboration, The Staff Canteen is a great organisation to be involved in.”
- Jan Bretschneider, Head Chef and Owner of Restaurant Roots (Bournemouth):
“Personally, I don’t read print. Once in a while I get an online magazine and if there is something interesting, I’ll read it. Otherwise, I think it’s all on the internet, isn’t it? Instagram, X (formally known as Twitter) and I think that’s the way it's going. Normally you would get sent a link to somebody else’s dishes that may be of interest, so you knowelge broadens. Hard copies nowadays, I think, are very rare”.
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.
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CONTRIBUTE
The Staff Canteen remains number one platform for chefs in the UK
“I’m always feeling inspired, developing new desserts and trying new recipes" Francesco Mannino
Deepak Mallya's 12-Year Culinary Journey: From Apprentice to Executive Sous Chef at The Ritz Hotel
“Skills can be taught, but that attitude to succeed and better yourself comes from within” Tom Hanlon
Adam Jackson, Head Chef, The Old Deanery: ‘I would say this is probably the most me, I’ve ever been as a chef’
