The Staff Canteen Live 2023: Networking lunch at Woven by Adam Smith at Coworth Park

Alex South

Alex South


On Monday 20th February, we were excited to welcome chefs and suppliers to our TSC Live Networking lunch at Woven by Adam Smith at Coworth park.

Executive Chef Adam Smith and his team created a fantastic menu to be enjoyed by our guests.

                            MENU                                                                                             From the Pantry 

Caviar tart  
Coronation chicken  
Minted lamb salad  
Jellied Devon Eel  
Avocado, basil, yuzu & quinoa 
Classic Cuvee MV   

From the Larder   

Stuffed Morel – sweet bread, three corned leek, truffle, lovage 

BBQ Scallop – Yorkshire Rhubarb, golden oscietra, finger lime, XO 
 Blanc de Blancs 2014


From the Stove 
Fallow Deer from Udale - kohlrabi, parsley, black garlic  
1086 Rosé 2010 


From the Pastry 
Signature Chocolate- Sea salt, crème fraiche, cocoa nibs 
Cuvee Chérie MV 


Signature chocolate with whiskey caramel  
Gariguette strawberry ‘sandwich’  
Macadamia nut and Oabika caramel  
Woven Palmiers 


Guests attending this month's lunch were Alex Payne, Head Chef, The Tudor Pass; Angelo Sato, Chef Owner, The Humble Chicken; Carlo Scotto, Chef Owner, Amethyst; Josh Angus, Group Head Chef, HIDE; Adam Wright, Head Chef, The Waterside Inn; Michael Chapman, Executive Chef, Heckfield Place; Dan Callieu, Senior Sous, The Hind’s Head; Carlo Martinio, Executive Chef, The Churchill Hotel; Kray Treadwell, Chef Owner, 670 Grams; Roger Olsson, Executive Chef, Raffles; Nitin Pawar, Executive Chef, Merlin Entertainments; Taiji Maruyam, Executive Chef & Co Owner, Maru London & Taka Marylebone; Johnnie Collins, Freelance Chef, Oakley Court; Ricki Weston, Executive Chef, Whatley Manor; Tom Scade, Executive Chef, The Vineyard.


Chef Works, Udale, Lightspeed, Hobart, Nyetimber

What the guests said

Commenting on the event, Mike Harlow Catering Sales Executive at Hobart, said: "It's been a really interesting lunch. With chefs from different places, it's a great opportunity for us to meet people that you perhaps wouldn't get to meet normally, and altogether in one place."

Praising the format of the lunch, Mike said: "There's been people at today's lunch saying that they're looking at refurbishments coming up, so it's great to have that opportunity to be involved with that or at least put something forward for it."

Mike's favourite dish of the day was the jellied, explaining why he said: "That was the standout dish because it was a surprise, and it was something that I wouldn't have ordered or thought about having normally." 

Commenting on the lunch's menu, Roger Olsson Executive Chef of Raffles London, said: "The food was absolutely stunning, I suggest everyone should come here and eat it."

Discussing the event's format, Roger said: "Some of the sponsors and suppliers we had here today I had not met before so that was interesting to see what they were doing. The sponors we met today, I certainly wish I had met them before today's lunch."

Talking about the pairings of the wines with the menu, Sophie Robertson Brand Ambassador at Nyetimber, said: "Fantastic! I don't think a lot of people realise the versatility of English sparkling wine and it was great to partner with Coworth Park. I thought that the wine was chosen really well, the food was fantastic, and it was a really nice fit." 

Praising the format of the event, Sophie said: "For us this event is really worthwhile. Representing the best of English sparkling wine, it makes sense for us to meet the best of chefs and restaurants across country, and it really gets those first conversations started. It's a fun casual atmosphere where you can sit down, have an amazing lunch and just really met people that you want to have further conversations with."

For Adam Wright, Head Chef of The Waterside Inn, the lunch was the first TSC Live Networking lunch he had attended.

Commenting on how he found the event, Adam said: "It's been brilliant connecting with other people from the industry and getting to know people with the same interests."

Praising the set-up of the event, Adam explained: "It's a great tool for us in the industry to meet a variety of people and a wide variety of sectors that we might see in kitchen." 

Discussing the food and his favourite dish, Adam added: "I think the whole menu was incredible, hats off to Adam who is obviously a Roux scholar and it's brilliant to see what he's doing here, but favourite dish for me was probably the sweet bread with the stuffed morel. It was the star of the menu and absolutely incredible. 



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Alex South

Alex South

Editor 20th February 2023

The Staff Canteen Live 2023: Networking lunch at Woven by Adam Smith at Coworth Park