The Staff Canteen Live 2025: exclusive networking lunch for lightspeed
The Staff Canteen Live 2025: Networking lunch at Fazenda Rodizio Bar & Grill
+4 This week, we held our networking lunch, at Fazenda Rodizio Bar & Grill in London on Monday, March 31, an exclusive event for aussie beef and lamb and austrade.
More than 30 guests came together to enjoy an afternoon of Australian dishes and witness a lamb masterclass by Richard Sanders, before executive chef Francisco Martinez hosted the guests for lunch.
The Staff Canteen launched chef networking lunches in 2016, incorporating front of house events from 2020, which are now run once every quarter.
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Ioannis Grammenos, meatologist and executive chef, Helios steak house said: "Today is all about the Aussie lamb. It is exceptional, very tender, sweet, and incredibly soft. The flavours in the dish we have today are truly memorable."
"I love Aussie beef and lamb because of the consistency across their range of products and the incredible marbling they have. It gives chefs the opportunity to work closely with their partners, not just in the restaurant but also with guests, enhancing both flavour and experience."
"I learned a lot today. It's always great to promote the meat and get all the details we need to know about Australian beef and lamb. We even got to break down the lamb, and I found the book of lamb particularly interesting.”
Vanina Principi founder and director, VP7 Smart said: “"I am a former chef of 20 years, and I just love all things old-school. It’s great to see what’s happening on the other side of the world, especially when it comes to sustainability and tracking.
“The passion they have for the product is incredible, and bringing that passion to this side of the world is inspiring."
"Consistency in this industry is so important, and the quality of the process behind developing these products is amazing."
"I love butchery, it’s something I have a background in. Every time I get to experience it again, it’s refreshing."
William Britton, Crystal Palace FC said: "Today has been about gaining a broader understanding of the meat market and what it could bring to us as a club. With the amount of product we need, especially for beef, there are times when we face shortages. Looking into alternatives could be really beneficial."
"When I was traveling a few years ago, I worked in a restaurant in Perth and used Australian lamb before, so I’m very familiar with it. The Wagyu beef side of things is particularly exciting—it could be a more affordable alternative to Japanese Wagyu, which would be great for us."
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the menu
Canapes - House of Arras `A` By Arras Tasmania Premium Cuvee
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Sphere Olives Beef Rib croquettes
Gordal & Kalamata Olive Beef Ribs, Roast Pepper, Chimichurri
Egg Yolk & Wagyu Truffle
Wagyu Cecina, Egg Yolk, Potato Mozzerella, Black truffle
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1st Course
Flat Iron Steak Tartar
Aussie Flat Iron Beef | Potato Shard
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2nd Course
Lamb Neck
Lamb Neck | Haricot Beans | Mint | Yoghurt
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3rd Course
Lamb Rack
Served sharing style
Herb-Crust with Roasted Garlic |
Sweet Potato | Morrones | Carreteiro Rice | Feijoada
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Dessert
Fazenda Cheesecake
Cheesecake Coulant | Red Fruits | Meringue
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The Staff Canteen Live 2025: Networking lunch at Fazenda Rodizio Bar & Grill
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