The Staff Canteen Live 2018 Networking Lunch at The Flitch of Bacon

This month, The Staff Canteen Live Networking Lunch was held at The Flitch of Bacon.

• Read more about The Staff Canteen Live Networking Lunches
• See the latest recipes from all member accounts 
• The next The Staff Canteen Live Networking Lunch will be at The Ganett in Glasgow on Monday, September 10. Register your interest for the event here.

In the last of our second series of TSCLive Networking Lunches, chefs and sponsors enjoyed a five-course meal with matching wines plus snacks from chef and partner at The Flitch of Bacon Tim Allen and his team.

Chefs

Chefs in attendance were: Dean Hoddle, head chef, Silverstone race circuit; Emrah George,senior sous, Cora Pearl; Tom Rhodes, executive chef, Twickenham Rugby stadium; Stephen Robson,  head chef, The Pier, Harwich; Jahdre Hayward, head chef,  Hayward’s restaurant; Paul Evans, head chef, Mallory Court; Mark Abbott, head chef, Midsummer House; Michael Coaker, head of restaurants, London College of Hospitality; Tom Booton, head chef, Alyn Williams at the Westbury; Stuart Oliver, executive chef, Kesgrave Hall;  Tony Parkin, head chef, West House; Rob Kirby, chef director, Lexington Catering;  Jack Maclean, sous chef, Wivenhoe House and Brian Powlett, head chef, Greyhound Ipswich.

The menu at the Flitch of Bacon

Upon arrival, guests enjoyed Pommery champagne, with snacks of Parmesan gougère and Norwegian Seafood salmon belly, buttermilk and apple. 

As with all our lunches the chefs and sponsors then took a look around Tim Allen's kitchen before sitting down to lunch.

The five course tasting menu was paired with wine including Pommery champagne for the starter of Norwegian Seafood salmon, Isle of white tomatoes, iced anchovy and lemon, tomato juices and garnished with Koppert Cress Blinq Blossom. We were also treated to the signature dish, Flitch of bacon and scallop.

What the chefs and sponsors had to say about The Staff Canteen Live networking lunch

Brian Powlett is the head chef at the Greyhound in Ipswich and he is also a regular chef blogger who we feature on The Staff Canteen each month. He said: "It's great to actually meet people and realise you share mutual contacts. Meeting the suppliers in this environment is good, I've met suppliers who I haven't used but I will try to factor them in, in the future. Meeting them face to face and learning more about their products in just a two minute conversation makes you think 'oh I can use that'."

He added: "The Flitch of Bacon has been an incredible venue and I'm totally jealous of the kitchen!"

Attending for the first time was Franck Pontais, Innovation and Development Chef at Koppert Cress UK. He said: "Today has been fantastic for me because i can speak to the chefs when they are not stressed and they are relaxed. This event puts you in front of the right people and it gives you the time you need to speak to chefs.  I really appreciated the one to one aspect, it allowed me to get to know the chefs and understand what they are looking for.  

"I think this event is unique, it allows us to showcase some of our products on the dishes but also it allows us to say we have so much more available." 

Michael Coaker from the London College of Hospitality and Tourism added: "It's always a challenge getting a group of chefs together and it's an interesting challenge to cook for them as we are often the worst critiques!"

Dean Hoddle who is head chef at Silverstone Circuit saw the chance to attend the networking lunch on social media and he wanted to get involved. He said: "I didn't know what to expect but it has been brilliant, it's so relaxed and talking to the suppliers there is no push from them. Instead of a product being thrown in you r face you can just talk to them and I've learnt something from each supplier today. Those we don't already work with I'll definitely be looking at what we can do in the future."

The lunch was sponsored by HIT Training, ChefWorks UK and Ireland, Seafood from Norway,  Champagne Pommery, Maple from Canada, Koppert Cress and Lactalis Professional.