The Staff Canteen Live 2022: Networking Lunch, Interlude restaurant

The Staff Canteen

Editor

jean delport and his team at Michelin-starred interlude restaurant wowed guests with their brilliant July 2022 networking lunch.

We invited chefs from around Sussex to join us and our sponsors for drinks, tasting menu and a tour of Interlude and it's surrounding gardens.

Ingredients throughout the menu, as well as the wine pairings, were provided by some of the events' sponsors.

On Arrival
Classic Cuvee 2010 en magnum

Untraditional cracker · foraged shoots Classic Cuvee 2010 en magnum

Exmoor caviar · nettle (with Mara Seaweed)

Classic Cuvee 2010 en magnum

Vetkoek · lobster · wild garlic

Nyetimber Blanc de Blancs 2014

Roosterkoek · wild seeds · fermented honey

Chef’s pasture raised egg · crispy foot · truffle

Nyetimber Tillington Single Vineyard 2014

Turbot · sweet woodruff · sussex saffron

Sweetbreads · roasted koji · knotweed 1086 Prestige Cuvee Rosé

Ryeland lamb · braai · spring greens

Sloe berry · Leonardslee gin · nasturtium

Raw milk · hogweed · sea buckthorn Nyetimber Cuvee Chérie Demi-sec MV

Sussex chocolate · birch · sweet potato Kopke 20 year old Tawny Port

Estate confectionary

Chefs

Attending were James Chatfield, head chef, Murmur; Paul Smith, head chef, The Set; Jackson Heron, sous chef, Heritage; Matthew Price, head chef, Burgh Island; Tom Buckwell, head performance chef and head of nutrition, Portsmouth FC; Alex Jacquemin, head chef, The Cat Inn; Jack Green, sous chef, Parlour; Joe Murphy, junior sous chef, Heritage; Aynieszka Bernaciak, Compass Apprentice Chef of the Year, Glyndebourne opera house; George Lyon, head chef, George Club part of The Birley Clubs; Mike Shier, head chef, Kudu Grill; Duncan Ray, chef owner, The Little Fish Market; Johnny Stanford, head chef, AG Restaurant and Alun Sperring, The Chilli Pickle.

What the guests said

It was the first Networking Lunch Emma Lamb, from Mara Seaweed has attended. She said: "It's just been really great to meet such a range of individual chefs with individual passions. It's interesting to talk about what's going on their lives and understand what their pressures are so we can think about how we can maybe solve some of those pressures."

She added: "Some of the chefs I spoke to today have mentioned they would like to introduce me to other chefs or restaurants as they think we [Mara Seaweed] woud be perfect for them.

"I think it can forge really great relationships. Plus, they get to take our product home with them so they can play with it in their own time, they can feedback and we are on their radar."

Matt Gay from Nyetimber added: "Getting to sit down with chefs, taste the product, talk about the industry and where we are going is invaluable."

Jack Green is sous chef at Parlour by Matt Gillan, he said: "Literally from start to finish the food has been incredible - it's so eye opening to what can be foraged around the Sussex woodlands."

On the sponsors he explained it was interesting to understand how Nyetimber pair their wines, chat about seaweed with Mara as it's a product he hasn't used before and knowing Bragard is now more accessible.

"I'm really looking forward to using some of their products in the future," he said.

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.