The Staff Canteen Live 2025: Networking lunch at Faru

This month our chef networking lunch went to the North East on Monday, February 16, and was held at Faru, the first restaurant from Jake and Laura Siddle in the city of Durham.

THE GUESTS

Today at Faru, we welcomed 15 chefs for the lunch:

Kevin Scanlan, sous chef, Gilpin Hotel
Jack Bond, head chef/owner, Michelin-starred restaurant Cottage in the Wood
John Munro, senior sous chef, Number One at The Balmoral
Patrick McKenna, head chef, Filk
Aaron McLellan, executive chef, Hide/Nest
Connor Wilson, head chef, The Kirkstyle Inn and Sportsmans Rest
John Pollock, owner, Fjør 
Niall Frith, sous chef, Michelin-starred The Forest Side
Gareth Raynor, head chef, Jesmond Dene House
Charlie Wood, head chef, Rebel
Richard Johns, chef/owner, The Plough Restaurant
David Tanner, head chef, Mexico 70
Craig Liddell, head chef, Tide/The Lamp Room Seaham
Alex Walker, head chef, Aioli Restaurant
Cori Smith, sous chef, SIX Baltic

John Munro, senior sous chef, Number One at The Balmoral, said: “ It’s been a fantastic event. We attach ourselves to people rather than a product. So when you meet the representative for that company, you're more likely to make a connection with them. And that’s what it is all about: connections.”

The Staff Canteen member of the year 2024, Jack Bond, head chef/owner, Cottage in the Wood commented “This environment where you sit down, you have a glass of wine, you chat to a sponsor over food as opposed to just a sponsor sending you an email saying, can I come and see you? is great. I think after seeing someone at a networking lunch, I'm 10 times more likely to speak to them again.”

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

Jack said: “My favourite course today was probably the duck.  It was outstanding. I think Udale’s Creedy Carver duck is unbelievable. And I think the guys in the kitchen really got a lot of elements absolutely spot on, the smokiness of the pumpkin, the sweetness, and then bringing the raisin element into it. I thought it was delicious.”

And without hesitation, John opted for the Seabass.

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, said “It's been, as always, a very, very good successful event. 

“I think a lot of people are probably a bit guarded when you first open up the conversation, but the more you move around the tables and get to know people, get to know their business, get to know their challenges, they're more open to arranging a meeting in the future.”

THE MENU

Canapés selection, served with sparkling wine from Nyetimber

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Lobster | Carrot | Lemon

Venison | Szechuan | Coal

Milk Bread

Bacon Jam | Butter

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Hen of the Woods

Dashi | Pak Choi

Mencia, A Portela, Alberto Orte, Valdeorras, Spain 2016

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Sea Bass

Vadouvan | Butternut Squash

Riesling, Justin Boxler, Alsace, France 2023

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Duck

Kohlrabi | Lemon Thyme

Using Bonemasters stock, and Udale Creedy Carver duck

Syrah, Combe Calcaire, Moulin de Gassac, Languedoc, France 2021

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Pear

Bergamot | Ginger

Muscat, Channing Daughters, New York, USA, 2017

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Pineapple | Kaffir Lime

Coffee | Hazelnut