The Staff Canteen Live 2023: Networking lunch at Winteringham Fields

On Tuesday19th September, we were excited to welcome chefs and suppliers to our TSC Live Networking lunch at the spectacular One Michelin-starred Winteringham Fields.

One Michelin-starred Managing Director Gareth Bartram and his team created a fantastic menu enjoyed by our guests, at Winteringham Fields, Scunthorpe.

Some of the North East's most skilled and renowned chefs were invited to Winteringham Fields to sample an exclusive menu.

                            MENU                              
Snacks 

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Smoked Lincolnshire Poacher Tartlet/Granny Smith Apple/Black Vinegar 

WF Home-cured Charcuterie 

Taco 
BBQ Koji Chicken Thigh/Fermented Cabbage/Herb and Lime Emulsion/Chicken Fat Panko 

Bread & Fat 
White Onion/Ale and Treacle  Caramelised Butter/Mucky Fat 

IOW Tomatoes 
Watermelon/Ponzu/Nori/Sesame
Tomato Water 

Hand-dived XL Scallop 
Laksa sauce/Fennel/Furikake 

 

Salt Aged Rib of Beef from Udale 
Part 1: - Complexus Muscle/XO/Tokyo Mix 
Part 2: - Roast Eye/Teriyaki Cap/Braised Gem/Bone Marrow/Peppercorn Sauce 

Lemon 
Curd/Preserved/Thyme/Olive Oil/Honey Comb 

Chocolate Fondant 
Hazelnut/Passion fruit/Miso 
Served with Nespresso Professional Exclusive Selection Galapagos coffee 

Chefs 

Callum Leslie, Head Chef, Black Swan at Oldstead; Magnus Werdenskog, Head Chef, The Scandi Chef; Martyn Shaw, Chef Patron, Dockside Kitchen; David Shaw, Manager, Dockside Kitchen; Billy Frost, Head Chef, Mucky Duck in Drakeholes; Jamie Keeble, Head Chef, Restaurant Myse; Jemima Hughes, Sommelier/Assistant Manager, Restaurant Myse; Scott Judson, Executive Chef, The Finch Arms; James Wilson, Head Chef, Hollow Bottom; Callum Williams, General Manager, Tickton Grange; Ryan Telford, Head Chef/Owner, Hearth; Stuart Collins, Chef Owner, Docket Restaurant; Dan Robins, Jnco Chef Sgts & Warrant Officers Mess RAF Waddington; Dan Holt, Mess Manager, RAF Waddington; Tom Myers, Sous Chef, The Star at Harome; Hannah Dickinson, Events Coordinator, The Star at Harome; Adam Jackson, Head Chef, The Old Deanery; Alex Stainsby, Operations Manager, The Old Deanery; Slawek Mikolajczyk, Chef Patron, The Hope And Anchor

Sponsors

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

What the guests said

Ryan Telford, Head Chef Owner of Hearth, said: "I'd highly recommend coming to The Staff Canteen's Networking Lunch, I had a really great time today."

Ryan explained: "It's nice to have a relaxed atmopshere to speak to the people attending, who were demonstrating their businesses, the other chefs at the table, and the sponsors. You had an appropriate amount of time to speak to each person, you got to engage with them at a casual level, nothing was forced on you, and it was a really nice experience."

Alex Smith, Account Executive for Lightspeed, said: "Today's lunch has been absolutely fantastic. It's amazing catching up with so many different individuals from the hospitality industry and hearing what's going on in their lives, and applying it to what Lightspeed are doing with technology in optimising efficiencies for the restaurant world."

Alex added: "What The Staff Canteen are doing here with the format, allowing sponsors to move from table to table and interact with different chefs from different backgrounds and sometimes even different locations, is really great. It's an informal way to be able to speak to everybody and interact with them, sat around a table eating great food, and getting on with the things that give us joy in life."

Jemima Hughes, Sommelier and Assistant Manager at Restaurant Myse, said: "It's been really informative getting to know a lot of people in the industry. I've tried some amazing wines from Nyetimber that I wouldn't have tried otherwise and it's nice to hear other people's experience working in the same industry."

Commenting on the set-up of the lunch and the relationship between the sponsors and the chefs, Jemima said: "It worked really well. It's not too intrusive but it's also really good that they mould into a conversation rather than sell you things straight to your face."