We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our features and videos from the world’s biggest name chefs are something we are proud of.
As members and visitors, your daily support has made The Staff Canteen what it is today. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Without your financial contributions this would not be possible. We need your support right now, more than ever, to keep The Staff Canteen active. 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. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Get ready for Tom's new book, Lose Weight & Get Fit – coming this.
With stunning photography by Cristian Barnett, this book really will change the way you cook. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeĪs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. 'Every day I try to make each dish as good as it can be: my personal best ever.
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