The Staff Canteen Live 2025: Networking lunch at Àclèaf

Our series of networking lunches returned with the first of 2025 on Monday, January 20, held at Michelin-starred Àclèaf in Plymouth.

Situated in the Boringdon Hall Hotel, Àclèaf also has four AA rosettes, under head chef Scott Paton.

THE GUESTS

Today at Àclèaf, we welcomed 16 chefs for the lunch.

Dorian Janmaat, chef owner, Ardor
Tom Browning-Young, head chef, Brasserie at St Enodoc Hotel
Luke Bryant, sous chef, The Clockspire
Patrick Phipps, head chef, Lilac
Martin Baylis, head chef, New Coast Kitchen
Tommy Thorn, head chef, Puro by Tommy Thorn
Olivier Certain, head chef, The Bittescombe Inn
Jay Barker-Jones, head chef, The Dartmoor Inn
Ayesha Kalaji, chef patron, Queen of Cups
Will Bradridge, head chef, Winslade Manor
Hylton Espey, head chef/owner, Culture Restaurant
Jack McBride, sous chef, Fletcher’s Restaurant
Simon Hulstone, head chef/owner, The Elephant
Luke Heaver, head chef, The Salutation Inn
Tom Forester-Strick, head chef, The Horn of Plenty
Dom Lamy, owner, Escala Tapas/Vintage and Vine

Ayesha Kalaji, chef patron at Queen of Cups in Glastonbury, said: “Today has been a fantastic event. It has been about networking, meeting peers, like-minded people, and ultimately just celebrating food.

“I’ve already arranged meetings with two of the sponsors today, Bonemasters and Nyetimber. They live about 10 minutes from my restaurant, so that’s going to be fantastic to see them. Then I’m going to have an email conversation with Chef Works. So it’s been really beneficial, honestly.”

Hylton Espey, chef owner at Culture Restaurant in Falmouth, added: “It’s been about networking, meeting some chefs I’ve been following for a while and then catching up with a few old friends.

“I am interested in getting a meat ager, so I will probably chat to Williams. And I am an exciting customer of Control Induction, so I’ll definitely support them.”

Both chefs were also asked for their favourite course from the lunch.

Ayesha said: “Asking me to pick my favourite course is like saying pick your favourite child! They were all astounding.

“I truly adored the dessert, the chocolate course with the Recioto pairing. It was a really lovely course.”

Hylton opted for the veal sweetbread.

THE SPONSORS

A special thanks to our seven sponsors today – Chef Works, Williams Refrigeration, Winterhalter, Control Induction, Nyetimber, Bonemasters and Udale.

James Green, sales director at Chef Works and Bragard UK, was attending one of our networking lunches for the first time.

“It’s been beyond what I expected,” he said.

“The food, the location, the people, it’s been a fantastic afternoon and it’s just been a pleasure to be here.”

Asked how likely it is he will be able to generate some sales off the back of the event, James added: “I think very likely. I’ve been connecting with a lot of people, a lot of people have reached out and said they’d like to follow up and meet after this, so it’s very likely something will come off the back of this.”

THE MENU

Canapés selection, served with sparkling wine from Nyetimber

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Hand-dived scallop with walnut and caviar

Albariño, Rias Baixas

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Veal with oats and Comté

Châteauneuf-du-Pape Blanc, Rhône Valley

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Sole Provençal with langoustine

Rosé, Provence

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Hogget from Udale with cocoa bean and rosemary
(featuring Bonemasters stock)

Spätburgunder, Pfalz

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Lemon

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Chocolate by Nicolas Berger with pistachio

Recioto