The Staff Canteen Live 2024: Networking lunch at Mýse, Hovingham, York

The Staff Canteen

Editor

On Monday 17th of June, we held OUR networking lunch at josh Overington's restaurant Mýse, which gained it’s first Michelin star in the 2024 guide.

THE guests

14 chefs joined us at Mýse, they were:

Jonathan Hawthorne, Co-Founder and Head Chef, V & V

Rob Mitchell, Head Chef, The Limetree Inn

Kevin Gratton, Operations Director, 21 Hospitality

Josh Brimmell, Executive Chef, Star Inn the City and York Minster Refectory

Jon Atashroo, Chief Grilling Officer, Where There’s Smoke

John Rudden, Head Chef, Grassington House

Danny Dunn, Sous Chef, The Star Inn at Harome

James Nicklin, Head Chef, Winteringham Fields

Brayden Davies, Head Chef, The Box Tree Restaurant

John Robinson, Chef/Owner, Whites Restaurant

Alice Power, Head Chef, Black Swan in Oldstead

Stephen Andrews, Chef/Patron, Fish and Forest

Scott John Hodson, Head Chef, Solstice

Ahmed Abdalla, Head Chef, The Grand York

Alice Power, Head Chef at Black Swan in Oldstead, attended her first networking lunch. When asked about the experience, she said, "Today's been really special for me because it's an amazing opportunity to sit down with some incredible chefs. We may visit each other's restaurants, but to actually sit down and have a conversation about what's going on in their lives and their restaurants is truly special."

Scott John Hodson, Head Chef at Solstice, said, "I really enjoyed coming along and chatting with some suppliers. That's what it's all about—networking and making connections. There's no hard selling, just building those personal relationships."

THE SPONSORS

Special thanks to our sponsors that made this lunch possible Chef Works, Winterhalter, Williams Refrigeration, Continental Chef Supplies, Nespresso Professional, Estrella Damm and Juiced Wines.

When asked about why the concept of The Staff Canteen networking lunches worked for them, Paul Gamble from Estrella Damm remarked, "It's a beautiful space with a nice vibe. Everyone is really relaxed and having a good time. It's a conducive environment for starting conversations; definitely, some seeds were planted here today ."

THE MENU

The guests indulged in an exclusive menu prepared by Josh Overington and his team:

summer field biscuit with black garlic

smoked pork shoulder and Laphroaig whisky sausage

charcoal pie filled with raw Sika deer and Exmoor smoked caviar

braised ox cheek in Yorkshire pudding batter with fermented cucumber

sourdough with jersey butter, preserved alliums and chicken drippings

hand-dived Orkney scallop cooked in its own shell with sea urchin butter

monkfish cooked over coals, Isle of Wight tomatoes and green strawberry

duck leg, sun-dried tomato and chanterelle broth

sourdough crumpet stuffed with duck liver and cured Mallard

roasted Thirkleby duck with chewy beetroot and walnut wine

candied Oakchurch raspberry

beastings pie

set buttermilk with Annabel's strawberries and barrel-aged beer jelly

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