The Staff Canteen Live 2024: Networking lunch at Lumiere

On Monday, September 16, we held our latest networking lunch at Michelin-starred Lumiere in Cheltenham.

The event was hosted by Jon Howe, Lumiere’s chef patron. Jon has enjoyed success in international competitions with the British Culinary Team and his menus demonstrate his own style of British cuisine.

THE GUESTS

Today at Lumiere, we welcomed 15 chefs and restaurant owners for the lunch.

Matthew Blowing, Purslane Restaurant
Thomas Law, executive chef, Prithvi
Sam Price, proprietor and chef, Sam’s Montpellier
John Broughton, head chef, The Old Stocks Inn
Francesco Volgo, executive chef, Settebello
Simon Diprose, head chef, Queens Hotel Cheltenham
Alisha Philpotts, head chef, The Nook
Portia Brown, owner, Nagomi
Mathieu Blanchard, head chef, Dormy House Hotel
David Hall, head chef, The Fish Hotel
Matthew Brooks, sous chef, Ellenborough Park
Stephanie Ronssin, owner, Domaine 16
Ben Taylor, head chef, Lucknam Park
Max Carpenter, sous chef, Manor House
Matthew Beardshall, chef owner, Wilder

Ben Taylor, head chef of Restaurant Hywel Jones at Lucknam Park, felt the environment at the event was conducive to building good working relationships.

He said: “No-one here is trying to push anything onto you, which is good because if means you can have a bit more of a relaxed conversation, without feeling as if people are trying to get you to agree to something you maybe don’t want to agree to.

“But it’s also nice to speak to people in the know. It’s nice to have an unpressured conversation with suppliers.”

He added: “It’s great to come and meet suppliers and other people in the industry, head chefs you wouldn’t otherwise come and have a chat with.

“It’s always good to get out and see places, eat fantastic food. It’s great to be able to speak to other people in your position and find out how other people are coping with certain issues in the industry.”

Matthew Beardshall, chef owner of Wilder, who also runs Wild Garlic Rooms, concurred.

“It’s not much of a hard sell, it’s just meeting the people,” he said.

“You realise these suppliers are human beings, also passionate about what they do as well, which is great. It’s a good reminder, rather than a cold call or an email.”

THE SPONSORS

A special thanks to our five sponsors – Williams Refrigeration, Chef Works, Bonemasters, Winterhalter and Les Caves de Pyrene.

Speaking at today’s event, Sam O’Kane, national account manager for long-term partners Chef Works in the UK, said: “It’s a great environment for us to be able to socialise with hospitality professionals in a very concentrated space, with some incredible food.

“It gives us a great stepping stone into building relationships. We’ve got a great product and a great service, but without relationships, it doesn’t stand up.

“It always delivers, because the format’s great, the food is always incredible because you pick some incredible venues and the people you invite are of the right ilk and standard for where we are as a business.”

THE MENU

Today’s lunch featured wine pairings from Les Caves de Pyrene.

Canapés

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Sourdough
Ampersand cultured butter and Creedy Carver chicken butter

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Severn & Wye smoked eel
Red Desiree potato, apple, caviar, smoked pepper dulce

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Creedy Carver duck
Lime, maple, gingerbread, white chocolate

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“Tequila slammer”

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Cotswold venison
Celeriac, hen of the woods, beetroot
(featuring Bonemasters stock)

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Canon Pyon damson
Souffle, yoghurt, almond milk