Led by Culinary Team Director, Kevin MacGillivray, the team from Scotland covered a range of sectors in the hospitality industry. The team included Team Manager Robbie Penman of Peebles Hydro Hotel, Team Captain Orry Shand, Head Chef at the Chester Hotel, Darren Seggie, City Of Glasgow College, Craig Palmer of Chester Hotel, alongside Pastry Chefs Andrew Mackay from the Turnberry Hotel Resort and Melissa Wood from Gleneagles, with Conor Mclean from the Macdonald Russacks Hotel in hot kitchen reserve, with back up support from Gary Combie, Raeburn House Hotel, Gregor Ure, Gleneagles Hotel, Ross Murray Dumbuck House and Lauren McLoughlin, Gleneagles Hotel.
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.
