Member of the month October 2019: Gareth Wharton

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

As a regular contributor to The Staff Canteen website via the Chef+ app, Gareth will receive a copy of Mimi Aye's Recipes & Tales from a Burmese Kitchen and a mug from The Staff Canteen as well as a goodie bag from Essential Cuisine.

Current place of work, position

I'm currently the sous chef of the officers mess at HM defence medical services.

We serve breakfast, lunch and dinner for both military and private functions.

I've spent 5 years working in a large theme park hotel, being part of the team that opened the doors to the very first customer. Afterwards I spent 5 years working in independent pubs and bistros.

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

I can only describe my style as modern British but seeing as British food has always sought influence from around the world, I try to do that too.

What is your favourite dish to cook and why?

I always seem to jump from dish to dish, always excited for the next thing to do. I do love a scotch egg however. It's one of them recipes I've not changed in 5 years. I still get nervous slicing the first one despite the fact that it's not failed me yet.

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

Baked beans. Proper Heinz baked beans. Ready in 5 minutes and thick sliced buttery toast. Add red onion and chorizo. Add diced ham and cheese. Dinner in 5 minutes. Perfect in this job.

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

Its content is user generated and the site does a good job of staying engaged with it users. This, coupled with insider views on the biggest British names in the industry, keeps you up to date with current trends as well as connected with the online cheffing community.

Finally, what are your plans for the future?

I'm really enjoying my day to day at the moment and being back at the stoves. I'm currently working on an exciting project in my hometown that should come to light in the new year, but for now I'm very much looking forward to my first Christmas out of the kitchen in years!

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