The Staff Canteen Live 2023: Networking lunch at The Olive Tree

On Tuesday 14th March, we were delighted to welcome chefs and suppliers to our TSC Live Networking lunch at The Olive Tree by Chris Cleghorn.

Head Chef Chris Cleghorn and his team created a fantastic menu to be enjoyed by our guests.

Chefs 

Guests attending this month's lunch were Rob Allcock, Chef Owner, The Longs Arms; George Barson, Head Chef, Beckford Canteen; Hywel Jones, Executive Chef, Lucknam park; Sophie Piccirilli, Development Chef, The FSC Group; Jon Machin, Executive Chef, Macdonald Frimley Hall Hotel; Aida Carrasco, Head Chef, Radisson Hotel Group; Sara Santillan, Head Chef, Old Vic Theatre; Florence Wilson, Head Chef, Little Hollows Pasta; Sam Stone, Head Chef, Chequers; Martin Blake, Head Chef, Royal Crescent Hotel; Jauca Catalin, Executive Head chef, The Bath Priory; Sam Lewis, Head Chef, Chez Dominique; Richard Buckley, Chef Owner of the Acorn Restaurant & Harth Chocolate; Jack Denning, Head Chef of The Wheatsheaf Combe Hay

Sponsors

Chef Works, Udale, Hobart, Nyetimber

What the guests said

Hywel Jones, Executive Chef at Lucknam Park, said: "It's been incredible. Whenever you get a group of chefs together it's alwasy fun and it's been a great day."

Hywel added: "When you're in your own establishment you become a little intuned in what you do day to day and you get tied up in everything and it's not often you go out meeting new suppliers, so this is an opportunity to go out and hopefully work together with someone new in the future."

Hywel's favourite dish was the Islands Chocolate, cocoa nib, Manni olive oil, Pedro Ximenez dessert. 

Florence Wilson, Head Chef at Little Hollows Pasta, said: "It's been lovely, I was a little nervous to come to this because it's been my first networking event within hospitality so I didn't know what to expect but it's been lovely."

Florence added: "It's just fantastic to met people across hospitality and get to know more about them and their companies a little bit better."

Greg Crump, Hobart UK's Central Area Salesperson, said: "It's been really good, it's been really engaging, and great to network with local chefs and businesses round here and where we can look to help them out with equipment in the future."

Greg added: "It was a fantastic meal with great company, my favourite dish of today was languistine. The format was the same way I work, there was no hard sell so it's been really beneficial."