The Staff Canteen Live 2024: Networking lunch at HIDE

On Monday 15th January, we kicked OFF our first networking lunch of the new year. We were excited to welcome chefs and SPONSORS to Michelin-starred restaurant, HIDE.

Some of London and the South East's most skilled and renowned chefs were invited to HIDE in London's Piccadilly to sample an exclusive menu.

CHEFS

Joe McCarthy, Head Chef, The Wychwood Inn; Steve Smith, Executive Chef, Latymer at Pennyhill; Tim Blake, UK Regional Executive Chef, Google; Stephen Naylor, Head Chef, Story Cellar; Ernesto Gabriel, Chef Owner, Nomadic Flavours Ltd (Embers); Tom Fraser, Head Chef, Scotts Restaurant; Graham Hornigold, Founder, Longboys and Smart Patisserie; Harry Tyler, Head Chef, GrassFed by Paul Foster; Seamus Sam, Head Chef, Muse by Tom Aikens; Dean Crews, Group Director of Food and Beverage, EMEA - Kew Green Group; Edoardo Brambilla, Head Chef, The Hinds Head, Bray; Saurabh Prabhakar, Culinary Liaison and Executive chef, Hilton UK&I; Steffan Davies, Head Chef, Claridges; Joginder Singh Dham, Head Chef, D&D London; Alistair Birt, Senior Head Chef, Harrods; Steve Groves, Group Development Executive Chef, Restaurant Associates Dining at Glyndebourne (Compass Group).

SPONSORS

Lightspeed, ChefWorks, Udale, Nyetimber, Winterhalter, Bonemasters Europe, Control Induction, Alaska Seafood Marketing Institute 

WHAT THE GUESTS SAID

Alicia Parker, representing Alaska Seafood Marketing Institute at the lunch commented 'It's the first one for a few years and it's been fantastic, a great selection of chefs to talk to, a great, great people to network with. Really, really enjoyed it.

Obviously you've got a really high quality selection of chefs that have been here today and it's such an amazing product and it's really important for us to get that out into the right hands. It's been a really great opportunity and Josh and his team have done a fantastic job with the Black Cod'

As a chef invited to the lunch, Tim Blake from Restaurant Associates for the Google account said: 'It's been great to meet and mix with different suppliers and chefs - some people haven't seen for a very long time. It's been very good.

It's nice because the sponsors have been moving around every after every course.  So it's been a good opportunity that everyone gets some time in front of everybody.'