Michelin-starred Sean Wrest joins The Staff Canteen Live 2021 chef line-up at the vNEXT-IBITION virtual trade show
We’re excited to announce the next chef joining us as part of The Staff Canteen Live 2021 at the vNEXT-IBITION virtual trade show.
Michelin-starred Sean Wrest from Roots, is the latest chef joining Sally Abé, Consultant Chef at Conrad London St. James, formally head chef of Michelin-starred The Harwood Arms, Michelin-starred Michael Wignall from The Angel at Hetton and Michelin-starred Daniel Clifford as part of our top UK chef line-up for the show, in partnership with Specifi, which will be held on 17th March 2021.
The virtual show will also feature industry-leading speakers and immersive exhibits of the top new products that will power the industry’s post-pandemic rebound. Attendees to the free vNEXT-IBITION can expect the virtual version of The Staff Canteen Live to deliver the UK’s best chefs with the same level of interaction as they would on stage – visitors will be able to participate in live Q&As, watch inspiring demos and gain access to recipes plus panel debates focusing on topical industry issues, trends and advice.
About Sean wrest
Sean Wrest is the head chef of Michelin-starred Roots in York, which is owned by Tommy Banks. Originally from Leyburn, the 29-year-old trained at Darlington college. He then spent three years at the Sandpiper Inn, staged at Heston Blumenthal's Fat Duck and was sous chef at Tommy Banks’ other Michelin star restaurant, The Black Swan, Oldstead.
He has been in his current role for 18 months, achieving the restaurants first star in the Michelin Guide UK 2021. The restaurant initially offered a sharing plates concept but due to the pandemic Sean has changed the offering and has developed its tasting menu.
about Michael Wignall
One Michelin-starred chef Michael Wignall owns the Angel at Hetton. He was previously executive chef at Gidleigh Park and has won praise for his modern cooking technique and use of the best ingredients to create beautiful tastes on the plate. He previously held two stars at The Latymer, Pennyhill Park and has worked with some of the top chefs in the industry such as Marco Pierre White, Paul Heathcote and John Burton Race.
His first solo venture,The Angel at Hetton, recieved four rosettes in the AA Restaurant Guide 2020 and one star in the Michelin Guide UK 2020.
about Sally Abé
Sally Abé is Consultant Chef at Conrad London St. James, she left her position as head chef of Michelin-starred The Harwood Arms in October 2020 where she had been since 2017. Prior to taking the helm at the gastropub - named the best in the country by Estrella Damm in 2020 - Sally worked for Gordon Ramsay at The Savoy and at Claridges, followed by a stint at The Ledbury, before joining chef Phil Howard at Elystan Street.
V-Next-ibition
The Staff Canteen Editor, Cara Houchen, said: “This is a great opportunity to celebrate our community of chefs as the industry finds its footing. As the hospitality industry has had to adapt so too has The Staff Canteen and this virtual show means we can still entertain, inspire and inform our audience on a new, interactive and fun platform. We always aim to produce a fantastic chef line-up and 2021 will be no different.”
Specifi VP Sales, UK & Ireland Nic Banner commented: “It feels natural to work with The Staff Canteen. Chefs will have a central role to play as the industry roars back in 2021. To get a glimpse of the vision of our leading chefs as foodservice transforms following the major disruption of 2020 will hopefully inspire the industry to move forward.”
Already confirmed as keynote speakers are Kate Nicholls, CEO of UK Hospitality and Lisa Jenkins, Managing Editor of the respected industry publication The Caterer.
Specifi CEO Bob Wolters added, “The in-person trade shows we enjoyed will be back soon. But our new and upgraded vNEXT-IBITION platform provides a meaningful experience for everybody. Our mission at Specifi is to help our partners, dealers, designers and manufacturers connect and grow their business. We are looking forward to being a conduit in this exciting event.”
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