We take our chef networking events up and down the country and Adam Handling's The Frog Hoxton was final London venue of this series
Gusbourne Rosé 2015
Snacks
Carrot, mint, hazelnut
Chicken “Caesar”
Alaska Seafood Sockeye smoked salmon, passion fruit, buckwheat
Bread, Chicken Butter
Gusbourne Brut Reserve 2016
Salmon, peas, dill, Koppert Cress Astina Cress & Blinq blossom
Gusbourne Guinevere 2017
Udale Herdwick Hoggett
Smoked Aubergine, black garlic, fennel, Koppert Cress Motti cress
Gusbourne Pinot Noir 2018
Cheese Doughnut
Truffle
Gusbourne Blanc de Blancs 2013
Barley
Koji, Koppert Cress Shiso cress
Gateaux Basque
Rhubarb, Sodiaal Candia whipping cream, Koppert Cress Yka leaves
Gusbourne Product R Ratafia
Led by head chef Jamie Park, Adam Handling's The Frog Hoxton was the host of yesterday's networking lunch. Top chefs from in and around London joined Enrique and the team for great food and networking, they included:
Omri McNabb, The Palomar; Rheberson Britto, Sea Containers; Helen Hall, Peckham Cellars; William Best, The Don Restaurant and Bistro; Tom Kirby, Pennyhill Park; Steve Bennett, Heaney's; Robert Taylor, Compass In Kent; Tristan Downes, Craft London; Richie Carter, Milton Keynes College; Dan Miller, Ham West Hampstead; David Bush, Lincoln's Inn; Michael Carr, Carr's Catering; Mike Carr, Fenchurch at Sky Garden; Nico Barker, Brasserie Restaurant and John Bingley, Cave Hotels.
Upon arrival, the chefs enjoyed a glass of Gusbourne Rosé 2015 while they mingled before being seated for their snacks and 5-course tasting menu.
What the chefs had to say
Helen Hall, chef-owner of Peckham Cellars said: "It was great, the food was really great. I had a really good chat with Jerome and maybe hopefully do some kind of tasting event with him."
"I had a really good chat with the wine guy from Gusbourne – all the wine was really nice. I had really good chats with lots of people and I definitely feel like I made some connections in terms of suppliers with Gusbourne and Sodiaal."
She said her favourite dish was a tie between the snacks and the Udale Herdwick Hoggett adding: "I loved the chicken butter with the bread and then I loved the lamb. All the dishes were delicious."
Tristan Downes, head chef at Craft London said the there needs to be more of these kinds of events as "to have a massive group together and to talk to people and to keep your ear to the ground about what’s going on in the culinary industry has been very enlightening."
He added: "It needs to happen, it really needs to happen more. It's one of those things, to come together and celebrate food and celebrate ingredients and even seasonality and to have such a turn-out as there has been today, it’s honestly it’s a great sign for this industry."
The Staff Canteen Live Networking Lunch Sponsors
Our headline sponsor for this event was speciality foods supplier Udale, joined by Zenith Hygiene, Koppert Cress, Gusbourne, Chef Works, Sodiaal and Alaska Seafood.
Jo from Udale said: "I think The Staff Canteen is a really valid tool. Not only for the chefs but certainly for the suppliers."
"For suppliers, we get to meet more people who are out in the industry, we get to meet with other suppliers. I think it’s really valid that we get to meet and what’s out there face to face."
Regarding the food, she thought "the team here at The Frog were fantastic, there were some really, really special things that they put out. Really clever, dynamically put-together food."
Adding that "The little bites at the start – the snacks – we’re amazing. The carrot brought a whole new level of taste."
Jack Cresser-Brown, development chef at Koppert Cress said today was "a super great opportunity to meet with some high-calibre chefs and industry professionals."
Adding that the attending chefs were "very receptive to hear about Koppert Cress and to hear about what we do and engage with us for potential future involvement together."
