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

Alex South

Alex South


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.

                            MENU                                                                                            Snacks on arrival 

Huntsham farm Beef Taco, Sour cream, Jalapeno, Spring onion 

Chalk stream trout, wasabi, apple, nasturtium 

Veal Sweet bread from Udale, Westcombe ricotta, Salted lemon, mint 

Served with Magnums of Classic Cuvee MV 

Isle of Skye Langoustine, poached, kohlrabi, Tahitian Vanilla, lovage 

Blanc de Blancs 2014 

Bread, Ivy House Farm butter 


Ruby Beetroot, Kaluga Hybrid Caviar, alliums     


Aged Duck from Udale, turnip, black winter truffle, 20-year old Madeira* 

1086 Rosé 2010 

Islands Chocolate, cocoa nib, Manni olive oil, Pedro Ximenez * 

Cuvee Chérie MV 


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


Chef Works, UdaleHobart, 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." 


A picture containing text

Description automatically generated


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 14th March 2023

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