The Staff Canteen Live 2017 at the Great Hospitality Show - day 1

The Staff Canteen

Sponsored by

It was day one for The Staff Canteen Live 2017 at the Great Hospitality Show and who better to take to the stage first than Michelin-starred Glynn Purnell.

Glynn was joined by his head pastry and sous chef, Luke Butcher and the pair created one of the signature dishes from his restaurant Purnell’s, Monkfish Masala.

Dom Chapman, Rabbit Lasagne

Dom Chapman

Rabbit Lasagne

Glynn and Luke were helped on stage by students from Birmingham College and this year we live streamed each demo on Facebook as well as our YouTube channel - we reached 40,000 people on Facebook Live alone!

On The Staff Canteen Live Glynn said: “We’re honoured to be asked to come and do it and we’ve had a great morning. What’s really nice about demonstrations is the audience have the opportunity to ask questions.”

Luke added: “There were a lot of young chefs in the audience asking questions which is good and hopefully we’ve inspired a few of them.”

>>> Related: Luke Butcher, Pastry Chef and Sous, Purnell's

As well as Glynn and Luke, The Staff Canteen Live stage also hosted Dom Chapman from The Beehive, former Roux Scholarship winner Andre Garrett from Clivedon House and Mark Abbott from Midsummer House.

Dom cooked a rabbit lasagne, making his pasta from scratch and Andre did a turbot dish, with an oyster veloute and a deep fried oyster. 

Dom, who has made several appearances on Great British Menu said: “The Staff Canteen Live is always brilliant, really great fun and great to be a part of. Demos like this expose you to the industry, you can see what chefs are doing and ask questions.

“It’s tricky to pick which dish to showcase but the rabbit lasagne is a signature dish, however rolling pasta on stage and getting the timings right is always a risk.”

Andre Garrett on stage at The Staff Canteen Live

Andre Garrett on stage at

The Staff Canteen Live

Closing the show was Mark Abbott, head chef at Daniel Clifford’s two Michelin-starred Midsummer House. He cooked his potato dish, Ordinary to Extraordinary at last year’s Great British Menu banquet and he chose to cook it live for us today.

On The Staff Canteen Live said: “It’s brilliant! The Staff Canteen is always popping up on twitter but it’s not one you scroll through quickly. They always feature those who are up and coming in the industry and that’s what The Staff Canteen is – it’s new and it’s fresh.”

He added: “The Staff Canteen are really on the ball when it comes to what is now, which is fantastic.”
Will Boers from Westlands, The Staff Canteen Live headline sponsor, says the live event gives them ‘a great brand exposure across the chef industry’.

He said: “We don’t work directly with chefs so it’s nice to get the opportunity to meet them face to face and get feedback. It’s not just the chefs doing the demonstrations it’s the chef walking past our stand and it’s great to get the chance to educate them on how to use and get the best out of our products.”

The Staff Canteen Live is also sponsored by Callebaut, Chef Works, Hoshizaki, Wild Atlantic Prawns and rexmartins.

The Staff Canteen Live is back at the Great Hospitality Show tomorrow with Beverley Dunkley from the UK Callebaut Academy Centre, Nick Edgar from The Samling Hotel, Aktar Islam from the Lasan Group and Adam Reid from Adam Reid at the French.

You can watch all of the demos on Facebook Live, Instagram Live and on our YouTube channel.

>>> Read more about The Staff Canteen Live here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 23rd January 2017

The Staff Canteen Live 2017 at the Great Hospitality Show - day 1