{"id":192872,"date":"2025-06-17T23:03:23","date_gmt":"2025-06-17T23:03:23","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/192872\/"},"modified":"2025-06-17T23:03:23","modified_gmt":"2025-06-17T23:03:23","slug":"the-staff-canteen-live-2025-networking-lunch-at-joro","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/192872\/","title":{"rendered":"The Staff Canteen Live 2025: Networking lunch at Joro"},"content":{"rendered":"

Our TSC Live 2025 networking lunch series continued in Sheffield\u00a0held at Joro<\/a>, on Monday, June 16.<\/p>\n

Joro is a critically acclaimed restaurant, known for its innovative and ingredient-led modern\u00a0cuisine with strong Nordic and Asian influences.<\/p>\n

The name ‘Joro’ is derived from Old Norse, meaning ‘earth’,\u00a0reflecting the restaurant\u2019s philosophy of sustainability and\u00a0seasonality.<\/p>\n

\"\"<\/p>\n

the guests<\/p>\n

Antony Johnson<\/a> –\u00a0<\/strong>senior sous chef, Roots York<\/a><\/p>\n

Adrian Gagea – group executive chef, Long Bow Venues<\/p>\n

Adam Jones – chef owner, Fifty Two Rudding Park<\/a><\/p>\n

Chris Higham – head chef, Darleys<\/a><\/p>\n

Georgia Tamara Hewitt – head chef, Maya<\/p>\n

Joe Elliott – chef de partie, Pellizco<\/a><\/p>\n

Jon Hardy – chef owner, The Lighthouse<\/a><\/p>\n

Jonah Kellar – head chef, Alchemilla<\/a><\/p>\n

Michael Blades – head chef, Upstairs by Tom Shephard<\/a><\/p>\n

Rob Cox – executive head chef, Sheffield Wednesday Football Club<\/p>\n

Simon Harrison – head chef, Deacon’s Bank<\/p>\n

Tom Lawson<\/a> – head chef, Psalter Sheffield<\/p>\n

Mark Aisthorpe<\/a> –\u00a0<\/strong>chef owner, The Bulls Head<\/a><\/p>\n

Doug Crampton<\/a>\u00a0–\u00a0<\/strong>chef patron,\u00a0Eight at Gazegill<\/a><\/strong><\/p>\n

\"\"<\/p>\n

THE SPONSORS<\/p>\n

A special thanks to our seven sponsors today –\u00a0Bonemasters<\/a>,\u00a0Control Induction<\/a>,\u00a0Chef Works<\/a>,\u00a0Winterhalter<\/a>,\u00a0Williams Refrigeration<\/a>,\u00a0Nyetimber<\/a>\u00a0and\u00a0British Lion Eggs<\/a>.<\/p>\n

Martha Burrows, business developement manager at Chef Works and Bragard\u00a0enjoyed the event, she said: “It’s about bringing people together – everyone who loves food and has a passion for food. I\u2019ve loved it, to be honest. It\u2019s been a really amazing day to get to know people on a personal level. I think it\u2019s been an amazing tool and I\u2019m really looking forward to doing it again.”<\/p>\n

Georgia\u00a0Tamara Hewitt also praised the networking event. She added: “For me, today\u2019s been about exposure for my own restaurant and being able to connect with other people from the industry –\u00a0chefs and business owners alike. It\u2019s been a fun day filled with good food. Being in such a saturated city like Manchester, it\u2019s also great to meet people from across the country –\u00a0something we don\u2019t always get the chance to do. It\u2019s a real opportunity to branch out and see what\u2019s further afield.”<\/p>\n

Antony Johnson added: “Today\u2019s been about a lot of networking –\u00a0seeing suppliers we haven\u2019t used, catching up with those we do, and chatting with chefs about where they are in the industry. I think events like this are so much better than a hard sell.<\/p>\n

“People are often put off by that, but in a relaxed environment like this – over a nice lunch and a glass of wine –\u00a0there\u2019s time to actually talk, explain things properly, and share honest feedback. That openness makes a big difference. I\u2019d 100% speak to any of the sponsors here again –\u00a0especially if I open my own place one day, where every decision will be mine. Everyone\u2019s just been really friendly and genuine. And for me, the dessert was the highlight –\u00a0really interesting and really, really good.”<\/p>\n

\n\u00a0<\/p>\n

THE MENU<\/p>\n

\u00a0<\/p>\n

Canap\u00e9s<\/p>\n

Croustade, aged Yorkshire beef
Choux bun, Hafod cheddar
Pineapple, sansho pepper & kaffir lime
1086 by Nyetimber Rose from Magnum
_____________________________
Chawanmushi, oyster, peas & nori
Stalisma, Kamara<\/p>\n

(featuring British Lion Eggs)
_____________________________
Hampshire trout, yuzu kosho beurre blanc, sea buckthorn
New Mountain, Gozenshu
_____________________________
Japanese milk bread, Ampersand butter
Vale of Mowbray Hogget, new seasons offerings
(using Bonemasters stock)
Teran, Piquentum
__________________________
Jasmine rice koji, Ohitachi soy, Miyazaki yuzu & Madagascar vanilla
Cuvee Cherie, Nyetimber
__________________________________
Petit fours<\/p>\n<\/blockquote>\n

\"\"<\/p>\n

\"\"<\/a><\/p>\n

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