Epicure at the Celtic Manor in Newport was the next stop on our list for this month’s The Staff Canteen Live 2017 networking lunch.
Eleven chefs and seven sponsors joined us at Epicure at the Celtic Manor for our latest networking lunch. Prepared by head chef Richard Davies, guests indulged in a six course menu together with matching wines which included his strawberries and cream dessert which helped the chef get through to the banquet of the Great British Menu in 2013.
The Menu
CHILLED PARSLEY
Pembrokeshire mackerel, lemon Champagne Pommery
‘GLAMORGAN SAUSAGE’ Carmarthen ham, truffle emulsion Gamay de Touraine, Domaine de Pierre, Loire Valley, France 2014
HALIBUT Isle of gigha halibut, gnocchi, leeks Found Stone Chardonnay Viognier, Berton Vineyards, Australia 2015
‘STRAWBERRIES AND CREAM’ Shiraz, Cal Y Canto Rosé, Tierra de Castilla, Spain 2015
Birchall Tea or coffee
The chefs in attendance on Monday were: Adam Bannister, chef/owner, Slice Swansea; Chris Harris, chef/owner, Slice Swansea; Sean Martin, head chef, Langlands Brasserie; Gareth Jenkins, catering tutor/ Assessor, ACT Training; Danny Burke, chef patron, Olive Tree Catering; Tom Clarke, head chef, The Lord Clyde; Arwyn Watkins, Cambrian training company; Robert Cox, head chef, Tudor Farm House Hotel; Hefin Roberts, development chef, Castell Howell Foods; Wayne Sullivan, head chef, The Old Stocks Inn, Stow on the wold and Gareth Johns, chef/owner, Wynnstay Arms.
The Staff Canteen Live networking lunch
at Epicure at The Celtic Manor
The chefs enjoyed a glass of bubbly and a variety of canapes on arrival before being ushered into the dining room where they took their seats to taste the extravagant six course menu. Courses included Glamorgan sausage, halibut and Llaeth Y Llan yoghurt with rhubarb crumble, each paired with wine and finished with a selection of Birchall teas.
Speaking of the lunch, Wayne Sullivan, head chef of The Old Sticks Inn said: “You spend so long in the kitchen you get to know your own chefs very well and talking to people through social media you get an idea but to put a face to the name and meet like minded people and the sponsors, it’s good to get some contacts.
“I think the biggest benefit of today was to see where one Michelin-starred food is in relation to what we’re doing and it is a massive step from what we’re doing but it’s always good to get inspiration from many angles. The food that Richard Davies has done has been something that I have always looked up to so to see where it is and to aspire to that is the goal.”
Strawberries and Cream
Arwyn Watkins, President of the Culinary Association of Wales added: “I’ve got to be honest, it was phenomenal! I made some really good connections, for example one of Nestle’s big things is international chef’s day so I’ve obviously made that connection today and take that forward. It’s been brilliant.
“Chefs don’t have much time at all so any time that you want to engage with a chef out of their business the best way to do it is with good food!"
The main sponsor for this month’s networking lunch was Charvet. Gary Allen, sales development manager at Charvet Premier Ranges said: “I think for us it’s obviously about networking with the right people. This gives us an opportunity to sit down with chefs, they might not all want to buy equipment but it’s a case of making contacts, having a nice social chat over some nice food and networking and networking works, whether it’s face-to-face or via social media, it works.
He added: "Moving around definitely works, we’ve had some good discussions about various things."
Today’s lunch was sponsored by Charvet, Pommery, Birchall Tea, Santa Maria, HIT training and Nestle CHEF.
Our next networking lunches will be held at Alimentum on June 12, Kitchen W8 on July 10 and The Black Swan at Oldstead on August 14.
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