Most of the time, just the bloke from The Staff Canteen
every bloody where!
Joined January 2009
- Tweets33.1K
- Following1.3K
- Followers6.6K
- Likes26.3K
Mark Morris retweeted
Le Re-Bêle goats cheese, nettle pomme purée, onion and bacon mille-feuille ⭐️⭐️
Mark Morris retweeted
Congratulations to @elephantrest by chef @Hulstone
Opened 20 years ago today
#MICHELINStar #Torquay #Devon
guide.michelin.com/gb/en/tor…
Mark Morris retweeted
We are looking for a passionate and knowledgeable Sommelier to join our front-of-house team. You will be working closely with Daniel & Liam to deliver exceptional pairings. Please send your CV to [email protected]
Mark Morris retweeted
"I think after seeing someone at a networking lunch, I'm 10 times more likely to speak to them again” - Jack Bond, head chef/owner, Cottage in the Wood 👨🍳
on Monday, February 16 we held our our chef networking lunch at Faru in Durham!
A special thanks to our seven sponsors: @Nyetimber @WinterhalterUK @WilliamsRef @chefworksuk @UdaleFoods @GeoffSnelgrove @bonemastersuk
Find out more: thestaffcanteen.com/News/the…
Mark Morris retweeted
Team UK set for Pastry World Cup final in France 🍰🏆
Wallace Cheuk Yin Li (@TheDorchester), Rémy Pugeot (Raffles at The Owo), and Glen Iain Snowball-Sharman (Le Manoir aux Quat’Saisons) will compete in Lyon!
Read more: thestaffcanteen.com/News/uk-…
Mark Morris retweeted
Due to a number of cancellations, we have availability for dinner tonight and lunch and dinner tomorrow. If you are still looking for a table for this week-end please book using the link below. Or call on 01315533557
restaurantmartinwishart.co.u…
Mark Morris retweeted
This week’s round-up features:
Claro opens in St. James's with Eastern Mediterranean flavors, Artusi expands to Soho with Italian classics, Turo Turo brings Filipino BBQ to Tooting, and Pizza Pilgrims arrives on King’s Road with Neapolitan pizza.
👇👇 thestaffcanteen.com/News/rou…
Mark Morris retweeted
“We’re excited about our restaurant service plans for the 2025 Annual Awards of Excellence."
Entries are now open for the Royal Academy of Culinary Arts’ prestigious AAE 2025, welcoming young chefs, pastry chefs, and waitstaff!
Read more: thestaffcanteen.com/post/the…
Mark Morris retweeted
Exquisite apricot and almond millefeuille by Restaurant Elements
#Glasgow
New: guide.michelin.com/gb/en/gla…
Mark Morris retweeted
Cornish Cuttlefish, Jerusalem artichoke, hazelnut & pink ginger ⭐️⭐️
To make a reservation please call 01223 369299
opentable.co.uk/r/midsummer-…
Mark Morris retweeted
On the off chance Twitter saves, I’m looking for quite a few roles for existing and future projects. WLTM - part-time front of house, chefs of all levels and, curve ball, social media and videography types for 3 to 4 days a week. Ta. As you were x
Mark Morris retweeted
🧑🍳| @Craft_Guild has revealed that @shand_orry from Entier Ltd is the new National Chef of the Year!
Read more: bit.ly/4gZt8Dq
Mark Morris retweeted
thestaffcanteen.com/hospital… if you get a moment please vote, not necessarily for me but for whoever you think deserves your vote, there’s some very worthy winners on this list, ❤️👨🏻🍳 #humbled
Mark Morris retweeted
Isle of Wight kitchen Porter nominated for significant national award @onthewight @iwcponline @islandecho @VisitIOW thestaffcanteen.com/nominati…
Mark Morris retweeted
"The hospitality industry is so hard, and getting this is just a little bit of recognition"
@AngelinaAdamo, chef owner of @tuttoapposto3, won our Hospitality Hero award last year 🏆
NOMINATE in our #TSCAwards2024 now: bit.ly/3AMFtu2
Mark Morris retweeted
We are looking for a talented Head Pastry Chef to join our team.
Four days a week, competitive salary + tips, 5 weeks holiday, including two weeks at Christmas.
Contact [email protected] (please only apply if you have the right to work in the U.K.)
Mark Morris retweeted
If you are an experienced chef looking to further their career, this may be the opportunity for you.
With a four day working week, great salary package & friendly kitchen team to work with, your next role at the Pipe and Glass is waiting.
Apply at [email protected]
Mark Morris retweeted
Cured chalk stream trout provides the most delicious flavour. Served on cucumber ajo blanco with Sicilian peaches from Smith and Brock cooked agrodolce style. Once finished we mix with vintage 16 year old sherry vinegar. Topped with frisée, green almonds, dill and basil.
Mark Morris retweeted
The first swimmer emerging from the Seine river, in the Triathlon, stated the water quality was actually not that bad! #Olympics #Olympics2024 #Triathlon
Mark Morris retweeted
⏰ THIS COMPETITION CLOSES IN LESS THAN 24 HOURS ⏰
It is your last chance to enter to win a tasting menu for 2 at @EdinbaneLodge!
Are you a member of The Staff Canteen? Sign up/log in now and enter here: bit.ly/4cRwHZT