The Staff Canteen Live 2018 at Hotelympia - Day 4 Sponsored by Westlands
In association with
The final day of The Staff Canteen Live 2018 at Hotelympia saw three great chefs take to the stage and cook halibut, asparagus and hake dishes.
First up was Michelin-starred Matt Worswick from The Latymer, it was the second time he has been on our stage and this time he showed the audience how to cook halibut with smoked almond pesto and seaweed butter sauce.
Jerome Galis asparagus, wild
garlic, confit egg yolk and morels
He said: “The Staff Canteen Live is always going to be a decent show to be a part of, it has a great reputation and there have been loads of great chefs before me who have done it so it’s a pleasure to be involved.
“It’s good fun and it’s great exposure for what we do, we’ll get loads of hits on social media so it’s a win, win.”
On the final day it’s important to mention our headline sponsor Westlands, the team there have supported The Staff Canteen Live for a long time – in fact Hotelympia was the sixth time they have headlined and they kindly gave all of our chefs a personalised I.O.Shen knife.
Westlands Growing Manager, Will Boers explained: “Being headline sponsor keeps us in the limelight with The Staff Canteen, we definitely see the benefit from it especially when the live show is in action.”
He added: “Headline sponsor or not, it’s great to meet our current and new customers face to face and great to have the opportunity to showcase any new exciting products.
“I think with The Staff Canteen Live it has definitely helped draw a crowd to us at Hotelympia and 'the right crowd', which is key to these shows we do with The Staff Canteen.”
The next dish was Jerome Galis asparagus, wild garlic, confit egg yolk and morels by the extremely talented Matt Abé who currently holds three Michelin stars at Restaurant Gordon Ramsay. He is new to the demo scene and said: “I thoroughly enjoyed the demo and the reason I wanted to be a part of the show was to showcase the restaurant and the food we are doing – I follow The Staff Canteen and you can see the power, reach and audience it has. It’s a great way for me to share my knowledge and passion with like-minded individuals in the industry.”
Matt Worswick in the
Santa Maria spice truck
Unfortunately the snow did mean Lisa Goodwin-Allen couldn’t make it down from Northcote so our final chef of the day was Dom Chapman from The Beehive who cooked hake with mushroom rice, chorizo, cockles and parsley. He is currently working with Rice Crafters and he was keen to use their product to inspire other chefs to try it too.
On The Staff Canteen Live he said: “It’s massive now isn’t it? The Staff Canteen is a massive part of our industry so to be asked to demo is an honour really.”
He added: “It’s also a great platform to talk about a new product, something I believe in and I think is delicious so I hope it will do very well.”
We couldn't put on The Staff Canteen Live without the help of of our streaming company, Solent and the students from Barking and Dagenham College.
And a big thanks to all of the chefs who took part in the show and also to all of our sponsors: Westlands, Santa Maria, Churchill china, Nestle Chef, Matthew Clark, Rice Crafters, Japanese Knife Company, Zenith Hygiene, True Manufacturing, Eco Pure Water, Pommery and Induced Energy.
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