The Staff Canteen Live 2022: Networking Lunch at Jesmond Dene House

Danny Cooper and his team at Jesmond Dene House in Newcastle excited guest with an Impressive December 2022 networking lunch.

We invited chefs from around the North East to join us and our sponsors for drinks and tasting menu.

Ingredients throughout the menu, as well as the wine pairings, were provided by some of the events' sponsors.

Chefs

John Calton, Chef Owner, Route; Chris Eagle, Head Chef, Porter House Newcastle; Nick Grieves, Chef Owner, The Patricia; Shaun Hurrell, Chef Owner, Barrio Comida; Andrew Wilkinson, Head Chef, The Forge; Damian Broom, Executive Chef, Seaham Hall; Emma Broom, Head Chef, Lord Crewe Arms; Callum Williams, Head Chef, Tickton Grange; Rory Welch, Head Chef, Träkol; Ellie Richmond, Chef Owner, Saltfish; Scott Black, Sous Chef, House of Tides; Shanti Rhodes, Pastry Chef Solstice; Jack Bowles, Chef Owner, Houndgate Town Home; James Curran, Chef, Route.

Sponsors

Supporting the event were Chef Works; Udale; Mara Seaweed; Hobart; Bon Couer Fine Wines.

What the guests said

Sam O'Kane, from Chef Works UK attended. He said: "It's always a great experience putting the right people in the right room. We get to enjoy some incredible food, which today Danny has done, and we've met some great connections that hopefully are going to turn into business in the future."

Discussing the benefits of the event, Sam said: "We're in the north east today, we don't probably have as many feet on the ground compared to other people, so it's great to sit down with guys who are the decision makers in this area and be able to have this conversation." 

He added: "You get the right people in the right place. The Staff Canteen has always done a great job for us across the country when we've been and it's important. As an event; right people, right place, great food, great wine, great conversation."

Damian Broom, Executive Chef, Seaham Hall, said: "It's been interesting. It's been nice to see friends but meet new people and new suppliers. Mara Seaweed was a new one, I've not actually come across that before so that was really interesting. The wine was very interesting as well so that could be something we look at with a new supplier, and I think it was nice to come somewhere new and experience new food."

Damian added: "I think it was nice and relaxed. It gives chefs a chance who actually don't personally know each other but may professionally know each other to bridge that gap. I know probably half the chefs here personally and then the other half professionally so it was nice to mix the two."

Ellie Richmond, Chef Owner, Saltfish said: "It's been a really good and really enjoyable to connect with different chefs in our north east area, meeting new people I've not had the opportunity to meet before, which is fantastic, and also meet and learn more about new producers, food producers particularly."

She added: "It's been very welcoming since we walked through the door. Lovely, amazing champagne from Bon Couer Fine Wines, and canapés. It was really nice and relaxed atmosphere introducing ourselves to people to begin with then sitting down with the rotation of different suppliers, to get to know them and different produce was a really good idea."