Our chefs enjoyed a six-course meal courtesy of Michelin starred chef, Matt Worswick along with matching wines and Pommery Champagne.
The chefs
Chefs in attendance this month included: Mark Kempson, head chef, Kitchen W8; Mikey Bain, head chef, Beechfield House; Craig Johnson, sous chef, Royal Oak Paley Street; Sarah Frankland, pastry chef, Pennyhill Park; Simon Ulph, head chef, Swan Chapel Down; Nathan Tolley, head chef, Coworth Park; Fred Clapperton, head chef, The Clock House; Laura Crouch, pastry chef, Marylebone Cricket Club at lord’s cricket ground; Andre Garrett, executive chef, Cliveden; Douglas Balish, head chef, Tudor Room at Great Fosters; Mike Wall-Palmer, head chef, The Anchor Ripley; Ben Piette, chef-owner, London House and Mark Lawton, head chef, The Leconfield New Street Petworth, Surrey.
MENU
Canapés
(Pommery, Champagne, France, NV)
Sourdough bread, Wagyu beef dripping and Salted Abernathy butter
Salt-baked celeriac, rémoulade, lovage and Australian truffle
(Anjou, Le Haut de la Garde, Château Pierre Bise, Loire Valley, France, 2015)
Poached lobster, spiced Brixham crab and sauce Americaine
(Pinot Noir Reserva, Maycas del Limari, Valle del Limari, Chile, 2016)
Maple Roasted Loin Venison, Sautéed Ceps, walnuts and pickled pear
(Château Poujeaux, Moulis en Médoc, Bordeaux, France, 2005)
Doughnut, Cox apple and Douglas fir
Dark Chocolate Délice, salted caramel and yogurt sorbet
(Maury, Lafage, Roussillon, France, 2015)
The menu at Matt Worswick at The Latymer, Pennyhill Park
Guests were treated to Pommery champagne on arrival along with canapes prepared by the team. This was followed by a tour of the kitchen with head chef and this month's host, Matt Worswick, before the band of chefs were seated for their lunch.
Dark chocolate delice,
salted caramel and yogurt sorbet
To open the six course lunch guests enjoyed sourdough bread with Wagyu beef dripping and salted Abertnathy butter. This was followed by Salt baked celeriac, remoulade, lovage and Australian truffle and then Cornish lobster with Brixham crab.
Scottish Venison was next, served with sautéed ceps, walnuts and pickled pear. To finish the meal doughnut with cox apple and douglas fir was served up followed by dark chocolate delice, salted caramel and yogurt sorbet.
What the chefs and sponsors had to say about The Staff Canteen live networking lunch at the Latymer, Pennyhill Park
This month HIT Training were the headline sponsors for the lunch. Paul Mannering, Academy Principal at Hit Training ltd, thought the day was 'fantastic' with 'phenomenal food, fantastic company and service.' Paul explained: "We all have the same interests, we want to make this industry better and I think we have all faced the same challenges, attracting and retaining staff, and developing our people so it’s good to sit down with a like-minded group of chefs."
He continued: "I think the conversation fits in right, I think we just need to get the message out to more chefs about the new apprenticeship standards, how they differ from the old NVQ frameworks and just get them thinking about their own development needs and then giving them the information they need."
Andre Garrett, executive chef, said: "It was a really lovely day and it was nice to meet people, I know Matt very well but I have never been to The Latymer to eat so I was very excited. The Staff Canteen are always really good and really engaging and I think that’s important so it was a good event.”
Speaking about the mix of chefs and sponsors he added: “I’ve met some good people and I’ll keep in touch with all of them and it was just nice to have a chat over a lovely lunch with a chef that I respect very much. It’s been a good day.”
Simon Ulph, head chef at The Swan at Chapel Down, agreed: "I loved it, I thought everything was beautiful. I thought it was really good, really well organised, the food and alcohol was great and it was nice meeting everyone.
“It was nice speaking to HIT Training and all of the sponsors.”
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