Member of the Month April 2019: Morgan Williams

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

Read more interviews with previous Member of the Month chefs

As a member who regularly contributes to our site via the app Chef+, Morgan will win a copy of Galton Blackiston's Hook Line Sinker, A seafood cookbook and The Staff Canteen mug!

Current place of work, position and a brief overview of where you have worked before.

I started as a waiter The Arden Hotel & Leisure club on Coventry road (Solihull) before moving into the kitchen, where I found my passion. I have done stages at Adam's Restaurant and Carters of Moseley. In August I am going to work at The Berkeley hotel under Marcus Wareing and in October I will be working under Claude Bosi.

Image: Chicken three ways, turnip, burnt onion

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

My style of cooking is very clean, simple and modern. I will be launching the new spring/summer menu at the hotel next week. I let the produce speak for itself; for example, I have pork belly with a crispy pig salad and chorizo mayo, heritage tomato with goat's yoghurt, watermelon and basil.

No roulades, terrines etc. although they're very nice and require skill, I don't think you need to put so much work into the produce for it to taste amazing.

Image: Pigeon, stuffed rice, mooli, carrot

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

What I like about The Staff Canteen is that new and up and coming chefs can see what the big boys are up to and see how our idols are smashing it.

I love how it brings people together and people can connect to one another all over the world.

I love that it is at the heart of the cooking community and that it helps people learn more about the food and beautiful produce we have in the UK.

What is your favourite dish to cook and why?

My favourite dish to cook is sticky Asian chicken with stir fry veg and rice. I normally cook staff food at work and this is always my go to.

Image: Sicilian lemon and poppy seed curd, earl grey, thyme, raspberry

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

What I eat at home is a different matter completely, I like cooking something like a chicken pie with buttered leeks.

Do you want to be the next Member of the Month, a feature sponsored by Essential Cuisine? Download the Chef+ app for free now and share your images, videos and recipes for a chance to win The Staff Canteen mug and an Essential Cuisine goodie bag!

Please note that shipping fees outside of the UK will not be covered by Essential Cuisine.

>>> For Apple: Click here to redirect to the App Store

>>> For Android: Click here to redirect to Google Play

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.