The Staff Canteen Live 2024: Networking lunch at Muse by Tom Aikens

On Monday, 15th of July, we held OUR networking lunch at Tom Aiken’s Michelin-starred restaurant, muse by Tom Aikens.

THE guests

The chefs who joined us at Muse by Tom Aikens were Mike Naidoo, Executive Chef, Catch at the Old Fish Market, Weymouth; Orson Vergnaud, Head Chef, Pétrus by Gordon Ramsay, London; Deepak Mallya, Executive Sous Chef, The Ritz, London; Harry Kirkpatrick, Head Chef, Trinity restaurant, London; Liam Nichols, Head Chef, Store at Stoke Mill, Norwich; Woongchul Park, Chef de Cuisine, Sollip, London; Charlie Crote, Head Chef, The Midland Grand, London; Timothee Martin, Head Chef, Hélène Darroze at The Connaught, London; Tom Childs, Head Chef, Kerridge’s Bar and Grill, London; Jean Delport, Executive Chef, Interlude, West Sussex and Pierre Minotti, Head Chef, Alex Dilling at Hotel Café Royal, London.

Charlie Crote, Head Chef, The Midland Grand, London, attended his first networking lunch. When asked about the experience, he said, "It’s great to meet different people across the industry … and, of course, we had a really fantastic lunch as well.”

When asked about his favourite course, Deepak Mallya, Executive Sous Chef, The Ritz, London said “ I have to choose two: Full of beans was amazing and then the turbot [Don’t get in a pickle] – the sauce was absolutely delicious.” Commenting about having the opportunity to meet the sponsors, Deepak said “It’s great to get to talk to suppliers; to get to know them and their product a bit more and build a relationship going forward.”

THE SPONSORS

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

When asked why the concept of The Staff Canteen networking lunches works for Udale, Antony Ward (representing Udale at this event) remarked, "It’s a great opportunity to network with a great bunch of chefs in a very intermate environment. The duck from Udale that Tom cooked was absolutely amazing and showcased the salt-aged duck perfectly.”

THE MENU

Forever picking

Snacks inspired by the seasons. This stems from my recollection of being in the garden

with my mother and picking anything that was edible.

Pierre Mignon, Brut Prestige (150cl.), Champagne, France n/v

Bodegas Sumarroca, Cava Reserva Brut Organic, DO Cava, Spain, 2021

Making & breaking

The comfort and satisfaction I get from making and eating bread stems from a long journey

with many memories along the way. To me, it means comfort, satisfaction, sharing,

connection, love and of course the joy you receive in the actual eating of bread.

Full of beans

(beans, peach, almond)

My mother used to say that I was always full of beans. It goes without saying, I was an

energetic and lively child, and nothing has changed! This dish is packed with an array of

seasonal beans providing bags of energy.

Château L’ Escarelle, Château L'Escarelle, Provence, France 2023

Don’t get in a pickle

(apple, turbot, kohlrabi)

We minimise waste by preserving and pickling lots of food items, and we always look at

how we can incorporate these into the menu to elevate flavours and taste. Last season’s

crab apple juice is used to make a buttery sauce, along with some preserved herb stems.

Iona, Elgin Highlands Chardonnay, Elgin, South Africa 2022

Zero Waste

(duck, fermented cherry, courgette using Udale and Bonemasters Products)

We are currently in a world where over-purchasing and wastefulness became the

norm, contributing directly to climate change. With our dry-aged duck, we use every last

morsal, therefore this dish is just one of the ways for us to promote better waste

management within the restaurant industry.

Chanzy, Rully, Clos De Bellecroix, Burgundy, France 2021

Wait and see

Many of you will remember your mother’s voice when asking “what’s for dessert?

All I will say is that it is a sweet, seasonal delight!

Tenuta Olim Bauda, Centive, Moscato d'Asti DOCG, Piedmont, Italy 2023

Pick ‘n’ eat

(strawberry, sticky rice, Thai basil)

As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out

in long rows ready to be picked, filling your basket as much as you like, or in my case my

mouth! Sweet summer memories of family outings are forever embedded, and we hope

this dish leaves you with a memorable one with an Asian twist.

Nespresso Professional Galapagos Blend