The Staff Canteen Live 2018 Networking Lunch at The Beehive

This month, The Staff Canteen Live Networking Lunch was held at The Beehive, White Waltham.

• Read more about The Staff Canteen Live Networking Lunches
• See the latest recipes from chef Dominic Chapman
• The next The Staff Canteen Live Networking Lunch will be at Old Downton Lodge on Monday, July 9. Register your interest for the event here.

Chefs and sponsors enjoyed a four-course meal with matching wines from chef patron Dominic Chapman and his team. The headline sponsor was Chef Works UK and Ireland.

Chefs

Chefs in attendance were: Phil Fanning, chef owner, Paris House; Peter Gray, head chef, The Hinds Head; Chris Wheeler, executive head chef, Stoke Park; Ian Swainson, head chef, The Pass at South Lodge; Dan Scott; head chef, Russell Arms; James Reading, head chef, Lilibrooke Manor, Alan Oxlade, chef owner, The Shoulder of Mutton; Alex Standen, resort head chef, Thorpe Park; Rob Chasteauneuf, head chef, Great Fosters; Tracey Rutt, pastry chef, Hurley House Hotel; Mirko Privitera, head chef, Hurley House Hotel and Michael Chapman.

The menu at The Beehive

Upon arrival, guests enjoyed Pommery champagne and a selection of canapés including: Scotch egg, Welsh rarebit and Roll Mops in the garden at The Beehive. Then chef Dominic Chapman gave a tour of the kitchen, before everyone sat down to lunch. Dom and his team prepared a four-course menu with matching wines, followed by coffees, teas and petit fours. Dishes included Roast Norwegian Halibut from Glitne with Braised Peas, Lettuce, Mint, Spring Onions and Bacon (with fish supplied from Seafood from Norway) and Roast Chump of Wiltshire Lamb served with Spiced Aubergine Salad, Cucumber Yoghurt & Dill.

What the chefs and sponsors had to say about The Staff Canteen Live networking lunch

Rob Chasteauneuf, head chef at Great Fosters said: “It’s been great to finally eat here at The Beehive. There’s been great food, great company and great supply. I also liked the way that the suppliers changed seats during the meal and getting the opportunity to speak to people that you don’t necessarily always get the chance to.”

Peter Gray, head chef at The Hind’s Head was in agreement: “I think this is a fantastic opportunity to meet with other chefs that we wouldn’t normally get the time to meet with, and with suppliers. Also, it’s good to find out where people are at and to keep up to date with those in the local area. I’m quite a shy person so I think the format really works.”

Neil Boston, commercial director of Chef Works UK and Ireland said: “Today has been perfect, partly because we had a champagne reception outside in the sunshine. Saying that, it’s lovely having the juxtaposition – last month, we were at Galvin at Windows on Park Lane in central London. Both fantastic venues but for very different reasons. One of the great things about these lunches is the variety of locations. Also the food has been excellent. The highlight for me, for an ironic reason, has got to be the rhubarb sorbet because I hate rhubarb but it was gorgeous!”

He added: “As always, there’s been the opportunity to sit and chat, not just about business, but to get to know people and it’s interesting listening to people’s stories about how their careers have developed and what they’re doing now. As sponsors, it’s great when we get business, but this isn’t a sales forum, this is a networking forum and it’s about getting our brand out there. Yes, when we get business off of the back of it – which we have already – it’s great, but it’s really to get to know people and these events are great for that.”

Paul Da Costa Greaves, Countries Manager UK & GCC Middle East for Koppert Cress said: “These events are really innovative. I think it’s a great way to come together with all the chefs and give the correct information. Whether you’re a fish supplier, a meat supplier or a vegetable supplier, every chef has a different perception of you and so this is a great way as a supplier, to share their story and the correct information about their produce.”

The lunch was sponsored by HIT Training, ChefWorks UK and Ireland, Seafood from Norway,  Champagne Pommery, Koppert Cress UK, Maple from Canada and Lactalis Professional.