The Staff Canteen Live 2017 Networking Lunch at the Black Swan at Oldstead
The Staff Canteen's final Networking Lunch of this series was hosted by Tommy Banks and his team at the Michelin-starred Black Swan at Oldstead.
This month's chefs and sponsors were treated to a seven course tasting menu from the Great British Menu contestant and his team plus champagne from Pommery.
The chefs
In attendance were: Nick Grieves, chef owner, The Patricia; Dave Coulson, chef owner, Peace and Loaf; Simon Jewitt, head chef, Norse; Mike Carr, head chef, Restaurant 92 Harrogate; Josh Overington, chef owner, Le Cochen Aveugle; Neil Bentinck, chef owner, Skosh, York; Craig Atchinson, head chef, The Grand York; Alan O’Kane, head chef, The Black Swan, Helmsley; Steve Smith, head chef, The Star Inn at Harome; Gareth Raynor, head chef, Middleton Lodge; Paul Leonard, head chef, Devonshire Arms; Harrison Barraclough, chef owner, The George; Shaun Hurrell, chef owner, Barriocomida and Mehdi Amiri, head chef from Swinton Park.
The Black Swan at Oldstead is known for growing the majority of the ingredients they use, and chef owner Tommy took the chefs on a tour of the land to see the produce for themselves.
sweetcorn tart by
Tommy Banks
The Black Swan at Oldstead
The first course on the menu was a sweetcorn tart using the seasons first batch of swetcorn. Other dishes included Crapaudine beetroot cooked slowly in beef fat and strawberries and hay.
What the chefs and sponsors had to say about The Staff Canteen Live networking lunch
It was the first time Bob Tinsley from Santa Maria had attended one of the networking lunches, he said: "It's been great to talk to the chefs at the sharp end! To talk to chefs who are out there cooking every day it's been fantastic and to hear what their issues and problems are and hear it from their point of view has been eye-opening.
He added: "I'd definitely recommend it to other suppliers, it gives you a totally different perspective."
Charlie Hodd from Pommery champagne was also new to the networking event and said: "First of all the atmosphere and the food has been fantastic but being able to sit down with the chefs and talk to them to get a sense of what it's like on the other side of the business has been amazing.
"With champagne I'm always working on the front-line, direct to the customer so being able to talk to the chefs and managers who are behind the scenes that's been really brilliant for me."
He added: "In general our business is focused in London and the south east so I don't get to get out of London very often, ther are not many restaurants there which get to have their own garden and use their own produce throughout the year so to come to the Black Swan (at Oldstead) and see it, and taste it as well, has been fantastic."
Today’s lunch was also sponsored by Charvet, HIT Training, Birchall Tea and Nestlé CHEF.
Steve Smith who is the head chef at Michelin-starred The Star Inn at Harome said: "It's been great to spend time with people who share the same passion and voice their opinions - plus we've tasted some great food! Interacting with today's sponsors has been great and it's surprising how many have had dealings with The Star Inn at Harome! But it's also been nice to see what else is on offer from companies I've not dealt with before.
He added: "I think The Staff Canteen chose an excellent place to come and eat, it's off the beaten track and it's totally personal to Tommy (Banks) - I've enjoyed it."
strawberries and hay by
Tommy Banks
Black Swan at Oldstead
Joining us from York was Neil Bentinck, chef owner of Skosh, he said: "It's a very different way to meet suppliers, it's a lot more personal and I've enjoyed it."
He added: "Tommy (Banks) is hot stuff at the moment so it was a great choice to come here and the food was spot on."
Finally, Mehdi Amiri, head chef at Swinton Park enjoyed seeing the produce coming straight from the ground straight to the tasting menu. He said: "It's been great to be with company who can really pull it apart in some ways but we've all be absolutely blown away - it's very brave of chef Tommy to have us all here!"
He added: "Meeting the sponsors this way is great, they caught us with our guards down rather than turning up to the back door of a hotel - it's a much better format."
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