The Staff Canteen Live

TSCLive at Hotelympia 2018: Inspiring and interactive live chef stage, featuring the hospitality industry’s biggest names.

The Staff Canteen is a social network dedicated to professional chefs of all levels and across all sectors of the hospitality industry. It is both a business and social focused tool for professional chefs; TSC's members list is a ‘Who’s Who’ of the world’s leading chefs. The Staff Canteen delivers the finest chefs in unrivalled features across their website, the APP and social channels.

The Staff Canteen Live at Hotelympia 2018

The Staff Canteen Live will be at Hotelympia showcasing the industry’s best cooks. To give you a taste of the talent set to step on to TSCLive stage here are some of the chefs looking forward to creating their dishes for you – live!

With two Michelin stars to his name and a high spot in the Good Food Guide top 50, Nottingham based Sat Bains has a passion for food and is not afraid to show it. He has crossed paths with plenty of influential British chefs, before opening his own restaurant, Restaurant Sat Bains, in 2002. Read more about Sat here.

Paul Ainsworth is owner and chef patron at Paul Ainsworth at Number 6 in Padstow, Cornwall. Paul co-owned the restaurant, simply titled, Number 6, in 2006 with two friends but took it on solo in 2009 changing the name to Paul Ainsworth at Number 6. Read about Paul here.

Gareth Ward is chef patron at Ynyshir, a Michelin star, four AA rosette restaurant with rooms. Ynyshir Restaurant with Rooms offers diners an ‘Alternative British Snap’ experience that is packed full of flavour. It’s location between the Welsh coast and Snowdonia National Park allows Gareth to use only the best ingredients from Wales and surrounding areas. Get recipes from Gareth and find out more here.

Inspired by her parents, Pip started cooking when she was young and combining flavours came as second nature. Starting her career in graphic design, Pip came to realise that her passion lay within the kitchen, and with encouragement from her friends, she started her journey into cooking. Read about Pip here.

Originally from Shrewsbury, Executive chef at Duck and Waffle Dan Doherty started his career at The Royal Academy of Culinary Arts as an apprentice with London’s Michelin-starred 1 Lombard Street under Herbert Berger. Read more about Dan here.

John Freeman is head chef at two-Michelin-starred Restaurant Sat Bains. He started 16 years ago at the Nottingham restaurant as a commis working voluntarily on his days off from his other job. Get recipes from Gareth and find out more about him here.

Ashley Palmer-Watts is executive chef of two Michelin-starred restaurant, Dinner by Heston, London. Born and bred in Dorset, Ashley’s career started working for a local restaurant aged just 13 and then later picking watercress on a local farm. After dining at Heston’s The Fat Duck in Bray one night with friends, Ashley wrote to the chef himself asking for a job. Read more about Ashley here.


A veteran of the industry, John Williams has been in the hospitality trade for more than 40 years joining The Ritz London as executive chef in 2004. In 2016 the restaurant was awarded its first long overdue star in the Michelin Guide UK. Read more about John here.


Liverpudlian Matt Worswick is head chef of Matt Worswick at The Latymer at Pennyhill Park in Bagshot. Matt replaced former head chef Michael Wignall in 2016 when the restaurant had two stars in the Michelin Guide. After taking over the helm of the kitchen, Matt quickly regained a star when the 2018 edition of the guide was released. Read about Matt here.

Register today and visit The Staff Canteen Live at the show, register here.

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Register today and visit The Staff Canteen Live at the show, register here.