The Staff Canteen Live 2025: Networking lunch at The Midland Grand

Our series of networking lunches continued on Monday, March 17, this time held at Victor Garvey at The Midland Grand in London.

Situated in King’s Cross, The Midland Grand Dining Room has recently been taken over by New York-born chef Victor, who holds a Michelin star for his restaurant SO|LA in Soho.

THE GUESTS

Today at Victor Garvey at The Midland Grand, we welcomed 17 chefs for the lunch.

Laura Kimber, head chef, Salt
Mark Kempson, head chef, Kitchen W8
Matthew Edmonds, executive head chef, Danesfield House Hotel & Spa
Ian Musgrave, executive sous chef, The Ritz
Sam Brennan, executive chef, The Braywood
Rob Allcock, chef owner, The Longs Arms
James Knappett, chef owner, Kitchen Table
Emily Roux, chef patron, Caractère
Francesco Dibenedetto, executive chef, Brooklands by Claude Bosi
Tim Sheed, head chef, Fairmont Windsor Park
Francisco Martinez, executive chef, Fazenda
Steve Angier, head chef, The Packhorse Inn
Dominic South, head of culinary, Sodexo Live!
Duncan Ray, chef patron, Little Fish Market
Nathan Cornwell, chef owner, Silver Birch
Eve Seemann, head chef, Apricity
Fergus Wilford, head chef, Fallow

Matthew Edmonds, executive head chef at Danesfield House Hotel & Spa in Marlow, said: “It’s been really good for networking and meeting some of the local chefs in my area.

“It has been about touching base with some suppliers, finding out what they do, whether we can use them in any of our outlets at work.

“It’s better because you can talk freely outside your own work. Whenever people come to the hotel, half your mind is on work. Here you can actually just focus 100 per cent on what you’re talking about. I’m definitely going to follow up with Bonemasters. That’s intriguing and will help me out with my banquets I think. We had it today with the main course and he quality of it was really, really good.

“I will definitely follow up with Udale as well, about their duck.”

Laura Kimber, head chef of Stratford-upon-Avon’s Salt, added: “Today has been about networking, meeting suppliers and fabulous people from the industry.

“You can put a face to a name and that’s a better way of doing it than just an email.”

Asked for her favourite dish of the day, Laura opted for the “outstanding” chocolate dessert.

THE SPONSORS

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

Conrad Brown, CEO and owner of Bonemasters, said: “I think these events are really informative.

“I met a chef today, Laura Kimber, who is using our product, that I didn’t know about. So that’s fabulous to sit next to somebody and hear them talk to other chefs about how happy she is with our product was worth the entrance fee by itself.

“This platform speaks for itself. The results that we have had from this platform since we have been involved with it, it’s just a no-brainer for us.”

Conrad described the meal as “sensational”, giving special mention to the fish course.

THE MENU

Canapés

Served with Nyetimber Blanc de Blancs 2016

LA Seriole

King Yellowtail Sashimi | Avocado | Leek | Shimeji

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LA Morille

French Morels | Sauce “Guerard” | Galis Asparagus

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Le Turbot

Ikejime Turbot | “Matelotte” | Sunchoke | Tonka

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LA Canette

Mieral Duck| Boudin Noir | Calvados Apples

This dish uses Mieral duck from Udale and stock from Bonemasters

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L’Ôpéra

Geisha “Elida” | 80% Tuma Yellow | Marcona Almond

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2023 Les Terrasses Régis Blanc, Domaine Boucabeille, France

2018 Château Le Peyrat, Côtes de Castillon, Bordeaux, France