The Staff Canteen is always looking to support the next generation of chefs and first on stage for day three was one of those up and coming talents which we are excited about.
pot roast organic hispi
cabbage
Kirk Haworth, supported by his dad Nigel, explained why his new restaurant Plates in Hoxton, showcases plant based cooking. He cooked a pot roast organic hispi cabbage and gave away a meal for two at the restaurant which was won by Lyanne Kandler, Event Management Director at Beau-K.
On The Staff Canteen Live he said: “I’ve loved it and I love that The Staff Canteen supports chefs all over the UK and it’s great to give back. It’s a good platform to get your name and your business out there, it allows you to let people know and understand what you are doing.”
Nigel added: “It’s been fantastic, we’ve really enjoyed it and it’s our first demonstration together because Kirk would never demo with me before!”
Another chef to watch is Pip Lacey, former Great British Menu winner and owner of Hicci which is set to open this year. She cooked Miso Mackerel on The Staff Canteen stage which was paired with Petaluma Hanlin Hill Riesling by Matthew Clark.
“I’ve really enjoyed it,” explained Pip. “I’m hopefully going to be opening a restaurant so it’s a great way to promote yourself but also it’s good to be involved in something which other great chefs are doing as well.
“The Staff Canteen is growing bigger and bigger within the industry and for me personally, the more my career has grown the more involved I’ve become with the site.”
Two Michelin-starred chefs, Mark and Shauna Froydenlund, made a mouth-watering lamb, turf smoked potatoes, Tunworth custard and pickled mushrooms dish. This was paired with a Chateau Pontet Bayard which the audience enjoyed. They also gave away three signed books by Marcus Wareing with a bottle of the house champagne from Marcus restaurant. The winners were Harry Maher, Nyclette Toby and Clair Archer.
After their demo, Shauna said: “Although we are a partnership at the restaurant, it’s rare that we get to do things as a team. The Staff Canteen Live was a great opportunity for us to do something together and it’s been brilliant.”
Pip Lacey receiving her
personalised knife
from headline
sponsor, Westlands.
Mark added: “I think The Staff Canteen work really hard to promote the next level down, everyone knows about the big name chefs or chef owners but not many people actually know who the head chef is doing the day to day work. The Staff Canteen really champion them and give them the recognition for their hard work.”
One of the sponsors of this year’s live stage is Santa Maria, they even brought a spice lab with them and they have been engaging with chefs about their dry store. Kaitlin Ambos from Santa Maria said: “The Staff Canteen Live is bloody awesome! We love what The Staff Canteen does, it has such a massive audience and we want a bit of that audience.
“We love to flavour food and The Staff Canteen is all about food and chefs and bringing these people together, including consumers, so working with them is a perfect mix for us.”
Closing day three was the fantastic Richard Corrigan who was joined by David Simms, MD of the Corrigan Collection, and the pair cooked turbot, broccoli, confit potatoes, whey and horseradish.
Richard explained that he hadn’t done a demo in 15 years but decided The Staff Canteen Live was a great opportunity to get back on stage. He said: “I’ve not been to a trade show in years and at Hotelympia today I solved three problems in half an hour by visiting the stands! It’s really worthwhile coming down because in your kitchen you just worry, you aren’t looking for solutions, so stepping out clears your head and walking around the show helps ideas click.”
He added: “It’s also great to be involved in The Staff Canteen Live show, to be alongside so many great chefs is amazing.”
On The Staff Canteen David said: “I think it’s great, it’s unique and there is nothing else like it out there.”
The Staff Canteen Live will be back today. If you can't be at Hotelympia follow us on Twitter, Instagram, Snapchat and watch all the demos live on Facebook and our YouTube channel.
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