The Staff Canteen Live 2019 Networking Lunch at Ynyshir

This month's TSCLive Networking Lunch was held at Michelin-starred Ynyshir by Gareth Ward.

• Read more about The Staff Canteen Live Networking Lunches
• See the latest recipes from all member accounts 
• The next The Staff Canteen Live Networking Lunch will be on Monday, 11th March at Matt Worswick's Michelin-starred The Latymer. Register your interest for the event here.

Gareth Ward and his team raised the bar at our February Networking Lunch at Michelin-starred Ynyshir when chefs and sponsors were served a whopping 14 course tasting menu with wine at the Welsh restaurant this week. 

Chefs 

Chefs in attendance were: Tommy Heaney, chef owner, Heaney's; Matt Ramsdale, senior sous, Simon Radley at the Chester Grosvenor; Sam Monastyrskyj, head chef, Five arrows Hotel; Paul Anthony Smith, head chef, The Kimmel Arms; Andrew Tabberner, head chef, The Midland Conwy; Matthew Smith, head chef, Milebrook House Hotel; Jamie Glynn, chef owner, Bocca Italian; Stuart McLeod, development chef, Zuidam UK; Jason Hughes, Welsh Culinary team; Jonathan Hawthorne, head chef, Feed; James Connolly, head chef, Pinion Bistro; Mark Dowding, head chef, The Stackpole Inn; Ollie potter, sous chef, The Three Eagles and Ryan Jones, head chef, Principality Stadium. 

The menu at Ynyshir

Arriving at Ynyshir you can see straight into the kitchen and our guests enjoyed welcome drinks before taking their seats for the first course. 

The immense tasting menu featured Not French Onion Soup using Koppert Cress Shiso Vinegar Pickle, aged Skrei cod from Norwegian Seafood and a Les Bergers Boiron Yuzu slush.

Gareth and the team served and extra surprise course of hoisin duck and cucumber, just to make sure none of us went hungry! 

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

Attending his first TSC Networking Lunch was Miguel Nunes, Business Development Manager for Diversey.

Talking about the lunch said: “It's definitely been very beneficial and as a

TSC sponsor you automatically get a lot of respect, the chefs really recognise that and they are willing to listen."

He added: "I got to speak to every chef, and every chef wants to see me again following this lunch. Engagement at this event is easy and I'd one hundred percent recommend it to other suppliers." 

Head chef at Cardiff's Principality Stadium, Ryan Jones, said that Ynyshir had been on his bucket list, he added: "I've thoroughly enjoyed it, it was great to try the Skrei cod and Gareth Ward is an amazing chef.  

"It's relaxed and it takes you away from the  pressure of the kitchen so it's a great way to network with chefs and sponsors."

Tommy Heaney, chef owner of Heaney's said: "We've had 14 courses, it's more than anyone could ask for! But on a serious note I've made some really good contacts especially for me as I'm opening another restaurant at the end of next month so coming here was definitely worth while."

The lunch was sponsored by Seafood from Norway, Zenith Hygiene, Koppert Cress, ChefWorks UK and Ireland, and Les Vergers Boiron.