What's Hot on Chef + August 2019
Top of the morning to you chefs!
Summer is flying by but we still have a good few weeks of bliss before the days get shorter and the cool weather returns. To celebrate the many sunny days to come before it does, here's a round-up of the best content from across The Staff Canteen website and Chef + App this August.
Just because half of the British population is on holiday doesn't mean we've been lazing around here! Last week we held another TSC networking lunch at Michelin-starred House of Tides in Newcastle, hosted by head chef Kenny Atkinson.
Read all about it and watch our round-up video here and fill in this survey to sign up for our next lunch at Anna Haugh's inaugural restaurant, Myrtle, on September 10th.
You may have noticed a few new episodes of our new podcast, Grilled, including a (meta) conversation with Paul Newbegin about why his podcast is coming to an end and a chat with Ben Marks from Perilla about his time at Claridge's and how he came to open his highly-acclaimed London restaurant.
Speaking of opening restaurants, we spoke to top chefs - Pip Lacey, Emily Roux, Tommy Heaney, Tommy Banks and Scott Smith - across the UK for their advice on how to launch your own business. Stay tuned for Part II soon!
Remember to share your images, news and recipes on your TSC profile if you'd like us to share them on our social media channels.
Here's our pick of chefs to follow on the app this month:
Matyas Rigo
Follow Matyas on TSC to get his food pictures straight to your feed
Steve Thompson
Muntjac pastrami, Norfolk dapple potato skins,
asparagus, wild fennel & cucumber emulsion
If you like what you see, check out Steve's profile on TSC
David Rickett
Top recipe this month
Our most viewed recipe this month was chef Mike Tweedie's
Smoked eel with broccoli, exmoor caviar, Cuinneog buttermilk and dill
Top story this month
The news that Rob Kennedy left Compass Group after more than two decades working for the company made some waves this month. In case you haven't heard, you'll be glad to know that the chef is now offering his services privately while he looks for a position elsewhere.
Which ingredients are in season this month?
Ask your suppliers for chilli peppers, grey mullet, dab, figs, grouse, monkfish and peaches this August - and check out our seasonal update to find out what to make with them.
Member of the month
Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Mark Fice, head chef at the Ship Inn in Ugborough, Devon.
Read our interview with Mark and find out how to become our next member of the month here.
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