The Staff Canteen Live 2025: exclusive networking lunch for lightspeed

The Staff Canteen Hosted an Exclusive Networking Lunch at Silo, London on February, 24 for our “Tech” partner lightspeed 

Silo is a zero-waste restaurant, that was born out of Chef-Owner Douglas McMaster's challenge to himself to cook 'without a bin', and even the kitchen counter is made from recycled plastic bottles. 

The Staff Canteen and Lightspeed welcomed 15 owner-operators, chefs and operational managers to an exclusive lunch at the Michelin Green-starred restaurant, Silo. 

The guest list was curated in collaboration with Lightspeed, and included:

Eve Seeman, head chef, Apricity

Ernesto Gabriel, owner, Nomadic Flavours Ltd

Rafael Lopez, hed chef, Quince

Giacomo Regazzini, head chef, Raffles at The OWO

Alexander Bruno, head chef, Joro

Sasha Jarvis, restaurant manager, Koya

Lorenzo Grasso, sous chef, The Waterside Inn

Jen Thompson, managing director, Crate Bars

Mark Harris-Quinn, operations director, Sodexo

Neil Molyneux, development chef, Wadworth

William Wheeler, sous chef, Bowleys at the Plough

Connor Carway-Roe, owner, Carway-Roe events

Nicholas Georgoulakis, general manager, Notto Pasta Bars

Matthew Mawtus, food & beverage director, Hide

Edward Saviro, sous chef, The Silver Birch.

Matthew Mawtus, food & beverage director at Hedonism Group, which includes Hide, said: “Today has been an excellent opportunity to network and meet like-minded people in the industry. To obviously have some really delicious food and learn more about Silo and its zero waste.”

When asked to pick his dish of the day, Matthew said without hesitation: “That Koji Quaver [Treacle, Goat's Cheese] was delicious.”

Sasha Jarvis, restaurant manager at Koya, who has worked with Lightspeed for a number of years, chose the baby oyster mushroom [Electric Dairy, Barley Porridge] as her favourite course.

Lightspeed

When Clelia Malinverni, senior integrated marketing manager, was asked what the aim of the event was, she replied: “Today was about gathering hospitality professionals, both back of house and front of house, to have conversations around an incredible meal by Silo, here in Hackney.

Today was about strengthening our ties with decision-makers in several restaurants across London, and also supporting our customers, such as Silo, to showcase their product to a wider audience.” she continued.

THE MENU

Koji Quaver, Treacle, Goats Cheese

Siloaf and Butter

Alliums, Pumpkin Shio koji

Portugeezer, pet Nat

Beetroot meat, Yogurt, Pickle Rhubarb

Oldfield, Perry pear cider, 2022

baby oyster mushroom, Electric dairy, Barley porridge

Balncin, Pinot noir, 2023

Siloaf ice cream sandwich

L'Archetipo 2022