The Staff Canteen Live 2023: Networking lunch at Simpsons

On Monday 21st August, we were excited to welcome chefs and suppliers to our TSC Live Networking lunch at Birmingham's One Michelin-starred Simpsons.

One Michelin-starred chef director Luke Tipping and his team created a fantastic menu enjoyed by our guests, at Simpsons restaurant, Birmingham.

Some of the Midlands' most skilled and renowned chefs were invited to Simpsons to sample an exclusive menu.

Chefs 

Aaron Sproson, Sous chef, The Flintlock at Cheddleton; Adam Batemen, Culinary Director, The Grand Hotel; Angelina Adamo, Head Chef, Tutto Apposto; Chris Alexander, Executive Head Chef, HSBC Birmingham; Chris Emery, Executive Chef, Orelle; Dan Androne, Head Chef, The Forest, Dorridge; Daniel Smolarek, Food and Beverage Manager, The Painswick Hotel; Edmund Wilson, Deputy General Manager, The Cross, Kenilworth; Jamie McCallum, Exec Head Chef, The Painswick Hotel; Jon Howe, Chef Patron, Lumiere; Leandro Conti, General Manager, Orelle; Maddy Smith, Assistant Manager, The Stag at Offchurch; Matt Nicholls, Head Chef, Cheal’s Restaurant Knowle; Morgan Williams, Agency Chef, Jubilee; Richard Chiswell, Director & General Manager, Cheal’s Restaurant Knowle; Sean Bradley Head Chef, The Stag at Offchurch; Simil Gurung, Acting Head Chef, Adam's - Adam Stokes; Stu Deeley, Chef Owner, Smoke at Hampton Manor; Tony Cridland, Chef Co-Owner, Land Restaurant; Mark Walsh, Head Chef, Hogarth Hotel.

Sponsors

Nespresso Professional, Lightspeed, ChefWorks, Udale, Nyetimber, Winterhalter

What the guests said

Commenting on the event, Angelina Adamo, Head Chef at Tutto Apposto, said: "I don't think you realise that you have more questions than you thought, so it was really good, particuarly speaking to Alex from Lightspeed, that answered a question I had a month ago, so that was really good. It's also nice to know that you're not alone in all of the troubles that are in the industry, because everyone else has the same hardships."

Angelina added: "I've known Nyetimber for a long time but to be able to taste things before you go out and grab that bottle and put that on your menu, that's really good. The coffee was also great. I love Nespresso anyway but to see the way it was utilised in the dessert and served with as well was really great."

Talking about the format of the event, Angelina said: "It's nice to be around the same minded people and especially when you've worked here, it's nice to be on the other side and get the nice treatment that you want to put in when you're at work, so everyone has a great experience, getting that on the other side is obviously really nice."

Angelina added: "It's really hard to find a new contact for a supplier. You send an email, you don't know where it's going or if you're going to get a reply, and I find that really hard but as soon as you put a name to a face and you've actually met someone it's really easy contact from there."

"It's just a good way to one break the ice and two get a produce in return," she said.

Thomas Jacques from Nyetimber said: "It's always brilliant to come along to The Staff Canteen's Networking Lunch. It's great atmosphere and a brilliant opportunity to mix and interact with different people."

Thomas added: "Today's been brilliant, we've had front of house staff here today, so it's been really interesting to get a different take on it. As always the team at Simpsons have looked after us very well."

Adam Batemen, Culinary Director at The Grand Hotel Birmingham, said: "It's been really great being here today so thank you to The Staff Canteen."

Talking about the opportunity to speak to suppliers and sponsors, Adam said: "Having the opportunity to talk to the suppliers that were here today; we don't often get the opportunity to have a relaxed conversation with the suppliers, so it was really great being here today."

Stu Deeley, Chef Owner of Smoke at Hampton Manor, said: "Today's food has been absolutely stunning! Obviously great to be back, spent three years myself under Luke Tipping's tutelage, Simpsons is a bit more of a restaurant, bit more of an institution for Birmingham."

Stuart added: "The flavours and everything was bang on. It was great to network with other chefs and other business owners, as well as front of house staff. it was amazing to talk to them all and just get some ideas because hospitality is such a difficult place at the moment, so it's great to share ideas. Thanks for inviting me."

Find out more about Luke Tipping and his one Michelin-starred Simpsons restaurant.