Puff pastry baked with a cinnamon sugar and a chestnut mousse piped between

Jake Siddle

Jake Siddle

Chef and Owner 4th December 2023
Jake Siddle

Jake Siddle

Chef and Owner

Puff pastry baked with a cinnamon sugar and a chestnut mousse piped between

A malt namelaka is piped on top then chestnut is grated on top of that. Then garnished with a blackberry and yuzu gel, caramelised milk tuile and dianthus flowers. Blackberry and sloe gin sorbet sits on a malted milk crumb on the side.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.