The Staff Canteen Live 2024: Networking lunch at Craig Rogan at The Collective

The guests

The chefs who joined us at Craig Rogan at The Collective were Kurtus Auty from Bosun’s Restaurant, Ajith Kumar from Tharavadu, Ben Iley House of Fu Group, Lee Smith from Lovage, Will Pearce from Robinsons Café, Jamie Brooks from Ox Club, Danny Ratcliffe from Skosh, Sandy Jarvis from Bavette Bistro, Sam Pullen from The Empire Café, Reece Elliott from The Pantry Brasserie, Rab Adams from Hern Restaurant, Adam Jones from Fifty Two Rudding Park, Tobias Quinn from The Tannin Level Restaurant, Mark Aisthorpe from Bulls Head, Will Campbell Harewood Food & Drink Project and Dan Conlon from Rafters Restaurant.

When asked about his favourite course, Daniel Ratcliffe, Sous Chef, Skosh, York, said, “ Hen of the Woods – that was stunning.” Commenting about attending his first networking lunch, Daniel said, “It’s been an amazing lunch. I got to meet quite a few new faces, and I got to catch up with Craig.”

Dan Conlon, head chef from Rafters, also agreed that the Hen of the Woods was the standout dish and commented about the lunch: “It’s been amazing. Meeting new people has been great. Chatting informally over lunch with sponsors makes the conversation much easier and enjoyable.”

THE SPONSORs

Special thanks to our sponsors that made this lunch possible Chef Works, Winterhalter, Williams Refrigeration, Nespresso Professional and Bonemasters.

When asked why the concept of The Staff Canteen networking lunches works for Chef Works, Adam Crashaw remarked, "It’s fantastic. Lunch in my home city – it’s great. The food was outstanding. Craig smashed it. The best thing about it is that the chefs are really enjoying the lunch; they want to be here, so it’s a relaxed environment that we, as sponsors, have the opportunity to get to know the chefs … it’s a real ice-breaker. ”

THE MENU

Canapes and welcome drinks

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Hen of the Woods, Charcoal Cheddar, Sherry Vinegar

Pouilly Fuisse Domaine Trois Tilleuls

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King Prawns, Nduja, Scotch Bonnet, Cucumber

Sancerre Terroirs, Domaine Sylvain

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Brined & Roasted Yorkshire Chicken, Shimeji Mushrooms, and Biquinho Peppers,

served with Bonemasters chicken stock

Andrew Peace Shiraz

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Clotted Cream, Raspberry, Walnut, Bergamot

Leeds Gin Fizz

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Nespresso Professional Galapagos Blend Coffee