the staff canteen live!
Where ever The Staff Canteen Live goes so do the UK’s most talented chefs! Our stage hosts culinary greats and the hottest new chefs around, allowing you to get up close to some of industry’s biggest influencers.
full line up of chefs announced!
Colin McGurran is the chef owner of Winteringham Fields which was awarded a star in the Michelin Guide UK 2019. Colin McGurran was born in Zambia, returning to the UK as a boy. He trained at Bournemouth College before getting a taste of fine dining working at the 2-Michelin-starred Domaines Haut de Loire in Onzain, France. He later moved to Abu Dhabi, accepting a post as banqueting manager for the UAE royal family. Returning to Britain in 2001, Colin McGurran took over the Woolpack Country Inn in Whitley with his sister. In 2005 he bought the luxurious restaurant with rooms Winteringham Fields in North Lincolnshire. He has appeared on Saturday Kitchen, Ramsay’s Best Restaurant and Great British Menu – he got a dish to the banquet in 2012 and 2014.
Ellis Barrie is the chef owner of The Marram Grass and competed for the second year in BBC2’s Great British Menu 2018 - he reached the national finals in 2017, but unfortunately did not take a dish to the Banquet. Ellis' interest in cooking was sparked by his family at a very young age and he went to a junior cookery course on Saturdays at just 12 years old! A few years later, he completed work experience at Radisson Blu Filini Bar and Restaurant and then worked at the Panoramic with Chris Marshall and Marc Lara. At 19, Ellis and his brother Liam took over the cafe at an Anglesey campsite and turned it into The Marram Grass - one of Wales' most renowned bistros.
In October 2018 Ellis and his brother raised over £30,000 through a Kickstarter crowdfunding campaign to fund a new cookery school, which will be based on the White Lodge campsite on which the Marram Grass is based. The cookery school will afford aspiring chefs of all ages will have the opportunity to learn from Ellis and develop their skills.
James Cochran is the chef owner of 1251 restaurant and the Great British Menu 2018 champion of champions. Whitstable born and raised, James was inspired to be a chef by his time cooking with his mum as a child. His career started at local Kent restaurant, Wheelers Oyster Bar before he moved to London and spent five years 2 Michelin-starred The Ledbury rising through the ranks to become chef de partie. Next he became sous chef at its associated gastropub Harwood Arms which holds a Michelin star. James’ food style embraces both his Caribbean and Scottish heritage and he opened his restaurant 1251 in August 2018.
Rupert Rowley is the head chef at Michelin-starred Fischer’s Baslow Hall. A native Yorkshireman, Rupert trained at Sheffield Catering College, graduating in 1995. He secured a placement to Raymond Blanc’s Manoir au Quat’ Saison in Oxford, and proved such a success that Raymond asked him to stay on, which he did until 1997. He has since worked for the infamous John Burton Race and Gordon Ramsay at his flagship eponymous 3 Michelin starred Chelsea restaurant.
Rupert joined Fischer’s Baslow Hall as Sous Chef in 2002, and was appointed Head Chef in 2003.
Paul Foster is the chef owner of Salt which was recently awarded its first star in the Michelin Guide UK 2019. Salt is Paul’s first restaurant and it was funded through the crowdfunding site, Kickstarter.
The campaign, backed by Sat Bains, was a success and raised £100k - the restaurant opened in March 2017. Paul decided at just 10 years old that he would become a chef and has trained with the likes of Raymond Blanc and Sat Bains. In 2016 Paul was head chef of The Dining Room at Mallory Court in Warwickshire before stepping down to pursue his dream of opening Salt. He was also a finalist in the National Chef of the Year 2017 and in November 2018 his first book also named Salt, will be published.
Danny Parker is the executive head chef at Jesmond Dene House and he competed in BBC 2’s Great British Menu this year for the second time. Danny got his first kitchen job as a KP at just 14 years old. He then went on to work at Wynyard Hall with Alan O’Kane, before taking on the role of sous chef at Kenny Atkinson's House of Tides in Newcastle. He worked his way up to become head chef and spent four and half years there. In 2018, Danny announced that he would be moving to Jesmond Dene House as Executive Head Chef. He was also a finalist on MasterChef: The Professionals 2014 and made the finals of National Chef of the Year 2017.
Tim Allen is the chef-partner of The Flitch of Bacon. He took over in 2018 from Daniel Clifford and achieved a Michelin-star in the 2019 guide. Previous to his role at The Flitch of Bacon Tim has worked at Racasse in Leeds under Simon Gueller, L’Ortolan with John Burton-Race in Berkshire and the Landmark. He also worked with Daniel Clifford at Midsummer House. One of his longest jobs was at Whatley Manor with Martin Burge where he worked there for eight years.
Before joining the Flitch of Bacon, Tim worked at both Launceston Place and The Wild Rabbit and achieved a Michelin Star at both restaurants.
What is the staff canteen..?
If you’re looking for behind the scenes videos in some of the greatest kitchens or recipes from the chefs of the moment – The Staff Canteen has it all along with exclusive industry news and topical debates.The Staff Canteen is the go-to website for professional chefs, a place to network, share dishes, read features, find the latest jobs and get inside the minds of the best chefs not only in the UK but the world.
Bringing the staff canteen to the main stage
Just some of chefs who have cooked on our stage over the years include culinary heavy weights Sat Bains and John Freeman, Paul Ainsworth, Tom Kerridge, Nathan Outlaw, Simon Rogan and John Williams.We wanted to bring The Staff Canteen to life and so, TSCLive was born. Chefs from around the country cook live on our stage and you can be there – you can ask them questions, taste their food and meet them once they finish.
The Staff Canteen live partners gain access to increased footfall to their stands, generating valuable business leads, meeting current clients and generating new sales. Add this to a huge marketing and social media activity list, before during and after the show. The Staff Canteen Live events offer outstanding ROI for brands that exhibit.
What to expect at FSS 2019...
The Staff Canteen live stage appeared at the Great Hospitality Show in January 2017! Check out what the sponsors had to say about the event and go behind the scenes to see how the 12 amazing UK chefs performed over the 3 days.