Jobs

Waiters / waitresses

If you’re confident and positive, with a warm smile and an even warmer personality, then we need you – this is more important than experience and training – we can offer you that. You’ll be part of a great team that enjoys good benefits and chances to progress within the company, if that’s what you…

Chef de partie

Do you have previous experience in a busy, high-volume, branded kitchen environment? Do you take pride in your work? Would you like to work somewhere you can progress? Can you help maintain our high standards, and maybe even help us raise them further still? Do you love cooking with locally sourced fresh seasonal products? Do…

Bartenders

Bartenders, we need you. To smile, to help, to serve. From bottled beer to bubbly, and from cold ciders and perrys to hot chocolates, here at Canteen we take our drinks very, very seriously. That means you’ll have to be as skilful at making coffee as you are at preparing our uniquely British cocktails, such…

Why work at Canteen? A bit about us

Would you like to work at Canteen? Are you positive and enthusiastic, and do you have a can-do attitude? If you can answer ‘yes’ to these questions and to those that relate to our current vacancies below, then check again you match who we’re looking for and send your CV to jobs@canteen.co.uk, stating which role…

hot-cross-bun1

Forget the sickly chocolate eggs – for us nothing says Easter like a traditional hot cross bun.

Pop in to Canteen from Wednesday 16th to Tuesday 22nd April to try our artisan hot cross buns, hand-glazed with orange marmalade. We’ll be serving them all day, freshly toasted with butter and homemade preserves for £3.50 each.

Whether you fancy a special sweet to follow your Spring supper or just a mid-afternoon snack, make sure you don’t miss this classic Easter treat.

To check our opening hours for the holiday weekend, click here.

If you can’t face eating any more chocolate eggs this Easter, pop in to Canteen for some honest seasonal Great British Food, including our new Spring specials.

Here’s our Easter opening hours:

Canteen Canary Wharf

Good Friday (18th April): 10:00 – 19:00

Saturday (19th April): 10:00 – 19:00

Easter Sunday (20th April): CLOSED

Easter Monday (21st April): 10:00 – 19:00

Canteen Royal Festival Hall

Good Friday (18th April): 09:00 – 22:00

Saturday (19th April): 09:00 – 23:00

Easter Sunday (20th April): 09:00 – 22:00

Easter Monday (21st April): 09:00 – 22:00

Canteen Spitalfields

Good Friday (18th April): 09:00 – 22:00

Saturday (19th April): 09:00 – 23:00

Easter Sunday (20th April): 09:00 – 22:00

Easter Monday (21st April): 09:00 – 22:00

Broad beans, peas, mint and pearl barley

We’re making the most of the warmer days and lighter nights with a new menu of Great British dishes to celebrate Spring’s best produce.

Seasonal classics such as our broad beans, peas, mint and pearl barley return, ready to be served up alongside fresh delights like our slow cooked shoulder of lamb stew.

Favourites from our specials board are also leaping onto our all day menu this season. So now you can tuck into our 450g T-bone whenever you fancy a big juicy steak, or satisfy your sweet tooth with our gingerbread, vanilla ice cream and caramel sauce.

As with all of Canteen’s menus, you know that when you visit us this Spring you’ll enjoy honest seasonal food that’s nationally sourced, skillfully prepared and reasonably priced.

18.03.14 - CHEERS MUM!
cherry-blossom1cropsmall

Where would we be without our mums? They packed our school lunches, always baked our favourite cake on our birthday, and taught us that greens can be tasty too.

We know our mums deserve a big thank you. We bet yours does too.

So bring your family for a meal at Canteen this Mother’s Day, and we’ll have a chilled glass of Prosecco waiting for mum, with love from us.

Whether you’re joining us for Sunday Roast, afternoon tea, or a classic Canteen pie (with those tasty greens), mum can relax with a free glass of fizz. We’ll even take care of the washing up.

All day pancakes at Canteen for Shrove Tuesday

It’s Shrove Tuesday on 4th March, and we all know what that means.

An excuse to stuff ourselves with fluffy pancakes for a whole day (the forty days of fasting might have just slipped our memory).

Pop in to see us at Canteen on Tuesday 4th March to enjoy our classic scotch pancakes for £4 all day.

Take your pick from the traditional sugar and lemon topping, or a slab of butter and sticky golden syrup. If you’re feeling particularly indulgent, you can even add a side of crispy bacon rashers to your pancake stack.

How many pancakes can you eat in a day? There’s only one way to find out.

Valentines-Day-logo-web-460x326

Aged for 28 days for the richest full-bodied flavour and tender texture, our 650g grass-fed fore rib steak is a real beauty.

Served with a double helping of hand-cut chips, chopped salad and tarragon hollandaise, it’s the star of our Valentine’s Day set menu.

Click here to see our full 3 course Valentine’s Day sharing set menu.

Gin and Tonic smoked salmon, a big juicy steak, copious amounts of chocolate and more, all for just £35 each. Sounds like an unmissable date to us.

Email events@canteen.co.uk now to book your booth to share this sensational steak with someone special this Valentine’s Day.

SOM-410x500Sausages, mash and onion gravy are a year round hit at Canteen. Now we’re making this comforting dish even better, with our new seasonal special Great British bangers.

Join us in February for award-winning pork and leek sausages. Subtly flavoured, moist and meaty; the perfect porker to combat the cold weather this Winter.

Our sausages of the month are made by Devon Rose on Gatcombe Farm, using a family recipe passed down through generations of butchers for nearly a century. Like all of Canteen’s meat, the pork shoulder in our sausages is free range. This means the animal has a longer better life, and the meat is healthier, tastier, and better for you to eat.

2014-01-13-15.32.23-410x500We’ve always been famous for our freshly baked pies, and we’re proud to have added two more of our favourites to our new seasonal menu.

Our signature fish pie is packed with smoked haddock, prawns, and fresh fish, coated in a creamy white wine sauce and topped with our fluffy mash.

Then there’s our apple pie to satisfy your sweet tooth - chunks of juicy Bramley apple, lightly scented with cinnamon spice and served with your own jug of our irresistible vanilla custard.

We’re sharing the secrets of the butcher’s favourite steak with our new Onglet and hand-cut chips. One of the most richly flavoured cuts of beef, with a tender texture that makes it ideal for grilling, you can try this prized cut with us for just £12.50 this Winter.

Every week we’ll also have a selection of special dishes using the season’s very best British produce, like slow-braised short rib of beef, pan-fried scallops and tempting oven-baked treacle tart. Sign up to our Specials mailing list for a first glimpse of these exclusive dishes.

We’ll admit there’s one thing that hasn’t changed about our new menu. We’re still serving honest seasonal food, nationally sourced, skilfully prepared and reasonably priced.

Bubble-squeak-cropped-small-410x500Head to Canteen before 11:30am on weekdays this January to tuck into our champion bubble & squeak with bacon and fried eggs for just a fiver.

Fried in meat dripping and made from potatoes roasted in duck fat, our signature bubble is a deliciously savoury way to start the day. Topped with rich-yolked Clarence Court eggs and served alongside crispy rashers of Devon Rose bacon, it’s no surprise this dish has been a winner at Canteen since day one.

Sounds like one breakfast meeting you won’t want to miss.

We’re open during the festive season, in case you can’t face the thought of another turkey and stuffing sandwich.

Here’s our holiday opening hours:

Baker Street

Monday 23rd December: 8.00AM – 10.00PM
Tuesday 24th December: 10.00AM – 3.00PM
Wednesday 25th December: CLOSED
Thursday 26th December: CLOSED
Friday 27th December: 8.00AM – 10.00PM
Saturday 28th December: 10.00AM – 6.00PM
Sunday 29th December: 10.00AM – 6.00PM
Monday 30th December: 10.00AM – 6.00PM
Tuesday 31st December: 10.00AM – 3.00PM
Wednesday 1st January: 10.00AM – 6.00PM
Thursday 2nd January: 10.00AM – 6.00PM
Friday 3rd January: 10.00AM – 6.00PM
Saturday 4th January: 10.00AM – 6.00PM
Sunday 5th January: 10.00AM – 6.00PM

Canary Wharf

Monday 23rd December: 8.00AM – 11.00PM
Tuesday 24th December: 10.00AM – 4.00PM
Wednesday 25th December: CLOSED
Thursday 26th December: CLOSED
Friday 27th December: 9.00AM – 3.00PM
Saturday 28th December: 10.00AM – 6.00PM
Sunday 29th December: 10.00AM – 6.00PM
Monday 30th December: 9.00AM – 6.00PM
Tuesday 31st December: 9.00AM – 6.00PM
Wednesday 1st January: CLOSED
Thursday 2nd January: 9.00AM- 8.00PM
Friday 3rd January: 9.00AM – 8.00PM
Saturday 4th January: 10.00AM – 6.00PM
Sunday 5th January: 10.00AM – 6.00PM

Royal Festival Hall

Monday 23rd December: 8.00AM – 11.00PM
Tuesday 24th December: 10.00AM – 4.00PM
Wednesday 25th December: CLOSED
Thursday 26th December: 10.00AM – 6.00PM
Friday 27th December: 8.00AM – 11.00PM
Saturday 28th December: 9.00AM – 11.00PM
Sunday 29th December: 9.00AM – 10.00PM
Monday 30th December: 8.00AM – 11.00PM
Tuesday 31st December: 8.00AM – 4.00PM
(7:30PM – 2:00AM Ticketed 4 course meal for New Year’s Eve with special access to the fireworks on the Southbank)
Wednesday 1st January: 10.00AM – 10.00PM
Thursday 2nd January: 8.00AM – 11.00PM
Friday 3rd January: 8.00AM – 11.00PM
Saturday 4th January: 8.00AM – 11.00PM
Sunday 5th January: 9.00AM – 10.00PM

Spitalfields

Monday 23rd December:  8.00AM – 11.00PM
Tuesday 24th December: 10.00AM- 4.00PM
Wednesday 25th December: CLOSED
Thursday 26th December: CLOSED
Friday 27th December: 8.00AM – 9.00PM
Saturday 28th December: 9.00AM – 11.00PM
Sunday 29th December: 9.00AM – 10.00PM
Monday 30th December: 8.00AM – 11.00PM
Tuesday 31st December: 8.00AM – 8.00PM
Wednesday 1st January: 10.00AM – 11.00PM
Thursday 2nd January: 8.00AM – 11.00PM
Friday 3rd January: 8.00AM – 11.00PM
Saturday 4th January: 8.00AM – 11.00PM
Sunday 5th January: 9.00AM – 10.00PM

Comforting classics are making a comeback at Canteen this autumn, along with hearty new dishes and homely puddings. So curl up in one of our booths to enjoy a whole menu of honest, seasonal food to match your mood.

Canteen's smoked haddock, spinach and mash

We know that when the cold weather kicks in, all you want to do is curl up with some proper comfort food.

That’s why our Autumn menu is full of hearty dishes like creamy macaroni cheese, tender lamb steak with rosemary roasted butternut squash and spinach, and homely Bramley apple crumble and custard.

Every Wednesday we’ll also be serving up a special Canteen Roast with all the trimmings – so book your seat in one of our comfy booths today.

Old favourites like our smoked haddock with spinach and mash have returned from their summer holiday, and settled in alongside new staples like our bacon chop, double egg and chips and delightful desserts like our blackberry cheesecake.

And as with all of Canteen’s menus, you know that when you visit us this autumn you’ll enjoy honest seasonal food that’s nationally sourced, skillfully prepared and reasonably priced. 

Our Mobile Canteen is on the move again, serving up Great British food at the Southbank this weekend for London Design Festival!

Visit us between 11am and 8pm from today until Sunday to tuck into our famous freshly baked pies with mash and gravy.

Made in true Canteen style using the best British produce, choose either free-range chicken and mushroom, or shallot, thyme and cheddar. For only £9.50 you can enjoy our Canteen Pie Deal, washing your meal down with a bottle of Camden Hells Lager.

2 or 1 on selected drinks at Canteen's Happy Hour

Join us Monday to Friday between 5pm and 7pm at Canteen Baker Street, Canteen Spitalfields or Canteen Royal Festival Hall and enjoy 2 drinks from our selected menu for the price of 1.

Feel free to mingle at the bar, relax in a booth or soak up the sun in our outside dining area. Take advantage of the heatwave and choose to cool down with either our signature cocktails, pints of Meantime draught beer, large glasses of wine, or flutes of Prosecco and Nyetimber.

Offer only available at participating branches until 31st October 2013 – click here to see our full drinks menu.

Join us Monday to Friday between 5pm and 7pm at Canteen Baker Street, Spitalfields or Royal Festival Hall and enjoy 2 drinks from our selected menu for the price of 1. Feel free to mingle at the bar, relax in a booth or soak up the sun in our outside dining area. Take advantage of the heatwave and choose to cool down with either our signature cocktails, pints of Meantime draught beer, large glasses of wine, or flutes of Prosecco and Nyetimber. Offer only available at participating branches until 31st October 2013 – click here to see our full drinks menu.

Head down to your nearest branch to sample some of the great new dishes on our new summer menu, including new for us, battered fish and chips. Download the menu here>> to see all the other delicious additions.

We’ve teamed up with TfL again, this time to create a vintage food truck, similar to those used in the 1940s and 50s to feed the London Transport workers on the road. Clerkenwell Design Week, May 21-23. Click here for more information.

Now that the sun’s staying out a little longer, you’ll want to as well. And to save you having to keep going in and out of our Canary Wharf branch to order, our outdoor bar’s now open. Pull up a keg and enjoy a Meantime beer, a glass of wine or some Nyetimber English sparkling wine. And don’t forget to treat yourself to a bar snack. Scotch egg, sausage roll or chicken wings? We suggest all three.

 

 

04.04.13 - Waterloo

The Wigmores’ house doesn’t look the way you expect an artisanal cheesemaker’s to look. From the outside, the house is a mixture of countryside and suburban and you would never guess that, at the end of the garden, in a converted workshop and stables hides a fully functioning dairy. The size of the dairy too belies the work that goes on inside. Somehow in their small rooms, the Wigmores produce 3 great cheeses.

Anne and Andy Wigmore came to cheesemaking after trying other employment and finding it wasn’t for them: Andy is a former journalist and Anne a former microbiologist and cheesemaker at the National Institute for Research into Dairying; in fact she’s the only one of our producers to have such a technical background. Their first cheese was Spenwood, a hard ewes milk cheese, followed by Wigmore. These recipes were then adapted to Guernsey milk when they had an arrangement with the Duke of Wellington’s estate to make cheese from the milk of his herd. The cows cheeses were named Wellington and Waterloo after the estate. They no longer buy milk from the Wellington Estate, but from a farm near Henley and around that time, they decided to stop making Wellington and concentrate on its more popular counterpart Waterloo.

Waterloo is a washed curd cheese, which means that during the make, a quantity of whey is replaced with water, before the curds are drained and moulded. Removing the whey has the effect of taking out some of the acidity and usually washed curd cheeses have a gentle flavour.

Every year we are invited by the British Ambassador in Paris to serve cheese at a big garden party in honour of the Queen’s official birthday. The first year we were invited, wanting to show off the quality of British soft cheeses, we took Waterloo. Once there and faced with a queue of french diplomats some in military uniform and displaying rows of medals, we realised we’d not made the most tactful choice. Luckily the flavour of the cheese convinced them … that and the fact that we temporarily renamed it Austerlitz!

Along the fragmented coastline of West Scotland lies the Isle of Mull, a bleak and beautiful landmass of mountains, lakes and small sheltered woodlands, no longer than thirty miles in length and twenty across. Tobermory is its only town, with a third of the island’s population of 3,000. Jeff and Chris Reade moved from Somerset, where they had been making cheddar, to Scriob Ruadh Farm (pronounced Ski-Brua and meaning Red Furrow) in 1979.

At that time, the farm was a shell: the farmhouse had no roof and the first thing they had to do was put a roof over the cowshed (it promptly blew off in a storm). It was 1999 before they had fully roofed the farmhouse as housing their herd and building a dairy took precendence. The Reades milk about 100 cows, mainly Friesian but with some Jersey, Ayrshire and Brown Swiss too.

Chris and Jeff have four sons who also live on the island. Two of them (Brendan and Garth) work on the farm and their brothers run a hotel on the west of the island and a bakery in Tobermory respectively. Back at Scriob Ruadh, Garth is the herdsman and Brendan looks after all their equipment. It is too expensive to get a mechanic over from the mainland if something breaks so Brendan can build and fix everything from tractors to computers.

Life on an island requires the Reade family to be resourceful and to use local resources as much as possible. Even feeding the cows provides challenges. Summers are short and the cows are kept inside for a lot of the year. In order to avoid supplementing the cows diet with expensive feeds from suppliers on the mainland, the Mull cows are fed the spent grain husks from the whisky distillery at Tobermory which is called draff. The Reades collect draff from Tobermory. It is mixed in with sileage and fed to the cows. It smells and tastes winey and fermented, which contributes to the yeasty, feisty, sharp flavours in the cheese. The pale colour, is also due to the cows diet being low in grass. Sileage, draff and hay contain less carotene than fresh grass and carotene is one of the things that colours other cheddars golden.

04.04.13 - Innes Log

Stella and Joe Bennett make their goat’s cheeses beneath heavy oak beams in a converted stable on a Georgian-era manor farm in Staffordshire. The cheeses are made using the milk of their own 350 goats, who live in several airy stables nearby. Up until last year, Joe sold his surplus milk to St Helen’s Dairy, purveyors of goat’s milk dairy products, but with the growing success of his business he decided to leave that contract and focus on turning all of their milk into their own cheeses.

Innes Log is one of a very few cheeses developed through collaboration between cheesemakers and Neal’s Yard Dairy, and showcases our commitment to working directly with our suppliers to provide feedback directly from customers and channel that energy into improving our cheeses. The Bennetts’ original flagship cheese is Bosworth Ash, a white Penicillium candidum-rinded log that often develops a sharp ‘goaty’ flavour during its maturation. Wishing to move away from this prickly profile for a new cheese, we worked with Joe to develop a cheese with a thinner, moleskin-like Geotrichum candidum rind, which has less tendency to become ammoniated and has a warmer and more savoury flavour.

We also experimented with switching out the vegetarian rennet they used for kid’s rennet imported from France. (While the Bennetts have maintained their use of Penicillium in the Bosworth ash, the improved flavours imparted by the rennet were such a success that they now use it for all their cheeses.)

The Innes Log is a yoghurty lactic cheese that is rolled in ash when it is very young, giving it its distinctive grey colour and lowering the acidity of the surface of the cheese, helping the first rind-forming spores to take root and grow. The hallmarks of the flavours of both of Joe’s cheeses are their gentle complexity; there are layers of savoury warmth balanced by the subtle and refreshing lactic tang of the yoghurty curds.

04.04.13 - Cashel Blue

The Grubb family have a long tradition of
food and farming in the area around Cashel.
In the 1800s they were millers. Louis’s father,
Samuel Grubb, bought Beechmount Farm
and its 150 acres in the 1930’s and in 1978,
Louis Grubb, having recently returned from
working in agricultural research in the West
of Ireland settled there with his wife, Jane and
their young daughter Sarah.

Their initial efforts concentrated on
establishing a commercial dairy herd,
however, in light of changing European
Agricultural policy, Louis and Jane were
anxious not to get tied into the depressingly
relentless and constrained regime of
supplying milk to the local creamery. Jane,
who had worked for several years as a chef,
suggested making cheese and as there were
no great blue cheeses in Ireland at the time,
they decided to make one. After a couple of
years experimentation on the kitchen stove
and then in a 20 gallon copper brewer’s
vat Cashel Blue came into being. In 2003
Sarah, Jane and Louis’s daughter, returned to
Tipperary, having worked in the wine trade
where she met her husband Sergio and they
both have joined the family business.

The Cashel Blue that we buy at Neal’s Yard
Dairy are selected in order to achieve a longer
maturation.
The Cashel Blue that’s destined for us is
identified at about 3 weeks when it will taste
sweet and lactic, with just a hint of blue. Just
before it is sent to us, it is tasted again. At this
stage the cheese is turning creamy and the
blue taking a firmer grip

The following are our opening hours for the 2013 Easter holiday weekend:

Spitalfields RFH Baker St. Can. Wharf
Friday 29 March 9 to 22 9 to 22 10 to 19 10 to 19
Saturday 30 March 9 to 23 9 to 23 10 to 19 10 to 19
Sunday 31 March 9 to 22 9 to 22 10 to 19 10 to 16
Monday 1 April 9 to 22 9 to 22 10 to 19 10 to 16
13.03.13 - Easter

Please click here to see our opening hours for the 2013 Easter holiday weekend.

 

Celebrate Mother’s Day at Canteen with Afternoon Tea for 4 and a bottle of Nyetimber sparkling wine for £75. Advance bookings required, by telephone only. Available at all restaurants, 2-5pm, Sunday 10 March.

Back to work after a relaxing Christmas break and fun New Year? Don’t despair. From 7th – 30th January, we’re doing pie and mash or fish and chips, plus a pint of Meantime beer or a glass of house wine, for just £10 – a deal so good you might just have to come back for seconds. Happy New Year from all of us here at Canteen. Click here to print the voucher.

 

Because we focus on fresh, seasonal produce, Winter brings new dishes for you to try from our menu. Try one of our new salads, like the delicious grilled chicken and honey roasted pumpkin, tuck into our hearty new winter vegetable stew with dumplings, then treat yourself to a perfect pud, like blackberry and apple crumble, or cake, like Bakewell tart.

Look pretty tasty, new and shiny, don’t they?

Strangely, we squeeze our fresh apple juice from a 127-year-old fruit.

The Cox’s Orange Pippin was first grown in Buckinghamshire in 1825, by retired brewer and horticulturist, Richard Cox.

And here’s a wonderful description of the variety, picked directly from Wikipedia:

Cox’s Orange Pippin is highly regarded due to its excellent flavour and attractive appearance. The apples are of medium size, orange-red in colour deepening to bright red and mottled with carmine over a deep yellow background. The flesh is very aromatic, yellow-white, fine-grained, crisp and very juicy. Cox’s flavour is sprightly subacid, with hints of cherry and anise, becoming softer and milder with age. When ripe apples are shaken, the seeds make a rattling sound as they are only loosely held in the apple flesh.

We get ours from Eastwood Farm in Kent.

We’re not sure if our apple juice photographs that well – but just try drinking some.

 

 

Coming to London for the Olympic games this summer? Fantastic. We can’t wait to see you.

But when you’re not sampling great British food, such as fish and chips, Lancashire hotpot or Roast beef, in one of our (soon to be) five branches in Spitalfields, Baker Street, Canary Wharf, Royal Festival Hall or Covent Garden – or watching the games, you might like explore the city.

Or perhaps you’re even wondering where you should stay.

Whatever planning stage you’re at, we’ve already had a little look around the Internet for you.

So let us fill you in on what we’ve learned:

VisitBritain research shows foreign visitors often find Britain’s mix of cutting-edge modernity and rich cultural heritage ”fascinating” and ”exciting.”

They see British people as ”honest,” ”funny,’ ”kind” and ”efficient” but in some cases they wish we offered a more exuberant welcome.

How busy will London be? Will prices be inflated? And what are the best ways to get around? Just a few of the questions answered (by experts) in this Telegraph newspaper’s Olympic visitor’s guide.

Fancy hearing from a Londoner? Daniel Cook’s created a London Olympic visitor’s guide that includes information on everything from tickets, accommodation and travel to tourist attractions, culture and eating out/nightlife.

Want to avoid rip-off hotels? Of course you do. So check out the Guardian newspaper’s accommodation guide here, which features alternatives such as camping, apartments and private homes, and package deals.

Finally, a useful, straight-up (as we say in London), guide to London, from famous listings publication, Time Out. It features tickets, what’s on, venues, restaurants, and lets you explore London by area, so you know your Shoreditch from your Soho, your Camden from your Covent Garden.

Oh and while we’re at it, Time Out said our “kitchen’s honest, simple cooking and emphasis on seasonality and provenance is still admirable“.  Here’s Time Out’s review of Canteen.

Finally, if you’re keen on steering clear of the beaten track when you’re not watching track and field, here’s the mighty Londonist’s guide to alternative London, which will help you find just about everything from where Hitler’s bombs dropped in the war to the best street markets… even where famous movie scenes were shot.

Anything else you want to know? Follow Canteen London on twitter or facebook and just ask.

05.03.12 - British Pie Week

Happy British Pie Week (5-11 March).

Why not use it as an excuse to try one of the 56* we’ll be baking fresh over the next seven days?

Each of our branches makes its own, fresh, every morning.

And each branch changes its fillings daily, too.

There are two reasons for this:

1. To keep things interesting, but also

2. To make best use of the freshest, most seasonal produce.

Some thing never change, though.

There’ll always be one meat and one vegetarian option.

And we’ll always serve our pies with mash and gravy. The greens are up to you!

People seem to enjoy taking photos of our pies and putting them on Flickr. We must admit: they are rather photogenic.

In fact, we’ve even started a board on Pinterest called ‘Happy British Pie Week

To mark British Pie Week, we’re sharing all our branches’ fillings on twitter and facebook.

Why don’t you mark British Pie Week by trying one (or two) of them?

We also take credit for starting the twiiter hashtag #PieMovies on Saturday.

Radio DJ Christian O’Connell picked it up on Monday, so we’ve got a few people playing.

British Pie Week‘ was trending on twitter on Monday morning.

Let’s see if we can get #PieMovies trending on twitter, too.

Or maybe you’d prefer playing #PieSongs?

*Four branches, two per branch, for seven days – you do the mash – 56 pies throughout British Pie Week

Katherine Hibbert said she had worried the dinner itself might be rather dry but – fuelled by wine and mutton stew from Canteen’s Royal Festival Hall branch – it had been ‘very jolly’.

She won a night in Living Architecture’s Room for London on the roof of Southbank’s Royal Festival Hall with her entry to Artangel and The Evening Standard’s ‘Idea for London’ competition.

Her brainwave? To let people willing to do community service stay in empty properties.

Her reward? Our RFH branch sent up potted crayfish and soda bread, spiced mutton stew, braised red cabbage, carrot and swede, and orange, vanilla and honey sillibub. Read more about it here.

There’s little point paying our social media squirrel, Terry Nutkins, unless he’s going to help us ‘connect’ and ‘engage’ with you, our number one fans, on the digital platform du jour.

Actually, we think you should like Pinterest a lot. Because if you like Canteen, you probably love food. And if you love food, then you probably also love looking at photographs of food.

Which is bascially what Pinterest is all about – it’s a social network for images. Food porn, some might call it, although we couldn’t possibly comment. Of course, you can share pictures of whatever you like. It doesn’t have to be edible.

In our case, we’ve got boards for design and people and animals, because that’s what we care about. Apart from puddings, vegetables, meat, breakfast and drinks, that is. Pintersted in finding out more? Cop a load of our lovely pins here.

Covent Garden: 10am-7pm, seven days a week.

 

Canary Wharf:

Now open from 7.30am Monday to Friday, instead of from 8am
(lunch may be for wimps but breakfast is unmissable).

Saturday: 9am-11pm.
Sunday: 10am-7pm.

London’s our home town. If it’s yours too then The Evening Standard and Artangel want to hear your brilliant ideas to make it better.

Winners of their ‘Ideas for London’ competition – and there’s going to be one every month – get a night in a Room for London, a boat-shaped structure on top of Southbank’s Royal Festival Hall. Why are we telling you this? Well quite apart from wanting to share something fun and different, Canteen has been asked to provide the room service. It’s a great way to get a free Canteen meal (our facebook competitions are another).

Plus if you’re a bit of a visionary this’ll be a great story to tell your grandchildren. So put on your thinking caps and if you need any brain food, you know where to come. More details here. Entry form here. Best of British.

02.02.12 - Happy New Menu

Did you stuff yourself at Christmas then take a little break? If you did, then it’s time to treat yourself again, because we’ve got lots new dishes to tempt you.

To start with, there’s eggs Royale, which is eggs Benedict with salmon, instead of ham. It’s also known as Eggs Hemmingway but we don’t know why (do you?) Wikipedia, which lists it as a common variation in New Zealand and Australia, needs updating, because now it’s found in Canteen, too.

Now to a main with a difference: Braised pigs’ cheeks.

Canteen head chef, Richard Edney, says “you don’t see them in restaurants much but they’re absolutely delicious. We cook them in red wine and spices, including
cinammon and cloves, for about an hour and a half, then serve with carrot and swede mash, and plenty of black pepper and butter”.

What’s that, you say? More bar snacks? Don’t worry, we’ve got you covered.

We’re introducing West Country chicken wings, which we take off the bone then cook in duck fat for 50 minutes, before rolling in breadcrumbs and Cajun spices. Then there’s our bite-sized sausage rolls. Dip either in our virgin Mary ketchup for a delicious Tabasco, Worcester sauce, celery salt and horseradish tang.

This is just a taste. Check our new menu from 1st February for full details and get ready for ribeye on a board and new fish specials from March. More nearer the time.

Fans of our rib eye might like to try our new feather steak. Dubbed the ‘foodie’s cut’, it comes from the shoulder and is sweet, fast and delicious. It comes from Castle Farm in Kent and we hang it for 28 days to tenderise the meat. Same, great double-cooked chips for more crunch and fluff.

Smoked salmon & cream cheese, egg mayo & watercress, smoked ham & mustard sandwiches, Victoria sponge, scones, carrot cake, tea + sparkling wine if you’re feeling naughty.

Regulars at The Square (two Michelin stars) will be familiar with the brilliance of sous-chef Neil Borthwick, a former Young Chef of the Year.

On the evening of the 8th, Neil takes over our outdoor/indoor Covent Garden kitchen to create the following menu, for just £45:

Lightly curried smoked haddock soup with Cornish crab muffin

Loin of Venison with chestnut spaetzle, cabbage and pickled pear

English quince tart with ‘Pedro Jimenez’ ice cream.

See the photos of Neil Borthwick at Canteen here.

Our first guest chef night was a sell out and excited, hungry guests started arriving from 7pm to enjoy a menu that included the best Longhorn beef we’ve ever tasted, Dauphinoise potato and cavolo nero.

The temperature was still very pleasant inside the market but some extra help was provided in the shape of some warm cider, table heaters and the blankets that came out later!

No doubt the magical atmosphere will continue this week and next, thanks to the 10ft baubles and mirrorballs.

We’ve got a different band each week.

Hopefully they’ll all play a few Christmas numbers, just like Led Bib, who seemed to get the whole of Covent Garden laughing and smiling, never mind our guests.

Thanks to all of them, all our staff, and, of course, to Richard Edney, Angela Hartnett and her head chef at the Whitechapel Gallery Dining Room, Emma Duggan.

See the photos.

Ten-shun!

Christmas continues to come early, thanks to another opportunity to experience superstar chef cooking for just £45 – in our magical Covent Garden setting. Next up in our guest chef night series is Mark Sargeant, a super-talented chef who needs no introduction, creating a one-off menu, which does.

To start 

Iron bark pumpkin soup walnut & herb oil

Waldorf salad

Selection of smoked and cured fish

Pickled herrings, Loch Fyne Scottish smoked salmon, Cornish smoked mackerel pate, horseradish and chive cream.

Selection of meats & pickles

Potted duck & piccalilli, pastrami, apple smoked ham & rosemary infused ham, cornichons.

Slow roasted Newlyns farm pork belly & baked Braeburn apples, black pudding,
confit garlic.

Vegetables

Roast potatoes, braised red cabbage, carrot & swede puree

Pudding

Treacle tart & clotted cream

See the photos of Mark Sargeant and Richard Edney’s guest chef night here.

The Tweed Run is a charity bike ride like no other.

On November 26th, around 500 tweed-wearing cyclists will steer their vintage machines round a London route that begins and ends at Ralph Lauren’s Covent Garden Rugby store.

Fittingly, Canteen Covent Garden has been asked to supplement this pedal power with some fuel of our own – hot sausage rolls and steaming cups of tea. Tally ho!

December is only two weeks away. Bad news if you love wearing shorts and seeing leaves on trees. Fantastic news if you enjoy trying different dishes created for you by great cooks.

Because on December 1st, Angela Hartnett & Emma Duggan kick off our series of three guest chef nights at Canteen Covent Garden, with a hearty, one-off menu that includes rare roast rib of longhorn beef and baked vanilla rice pudding.

Mark Sargeant will be showcasing Canteen’s new ‘feasting and grill’ menu on the 8th.

Then finally Neil Borthwick (sous chef at The Square) takes the kitchen on the 15th, with a menu that begins with lightly curried smoked haddock soup with Cornish crab muffin. Click these links for full mouth-watering details and to book.

What goes with what? Use this complementary flavours infographic to find out.

Are you embarrassed to ask for doggy bags? Don’t be. We love them. Because we hate waste.

21.10.11 - Gone fishing

Well not quite, because we couldn’t get the insurance.

But our eager group of chefs and team leaders did make it down to Brighton and Newhaven Fish Sales in Hove.

They’re the people who deliver our fish to us fresh every day. First they have to catch them, which they do around three miles off the south coast. They use tiny day boats with small nets (but even the larger ones do no damage to the sea bed) to land their quota.

Any extra caught are sold to others, so no dead fish are ever, ever thrown back. Then a magic pinball conveyor sorts the catch according to weight.

We got a fileting masterclass, shivered in cavernous freezers and discovered that male cuttlefish are lured into pots with the promise of a female. Raunchy eh? See the photos of the Canteen fishing trip here.

That’s it in the photo above.

It’s taken months of hard work (the reason you haven’t heard from us in a while).

But we hope you agree it was worth it and we’re delighted to say that Canteen Covent Garden, located in the heart of the market, is open for all day dining, serving breakfast, lunch and dinner – and everything in between.

You can’t book but our bar staff serve drinks and snacks, including Welsh rarebit sandwiches, west country dusted chicken wings and bags of doughnuts with seasonal jam or chocolate sauce, to keep you happy if you have to wait.

We’re the first such restaurant in residence and we’ll have to make room for the next one around March 2012, so come now and don’t miss out.

So what’s new on our new menu?

In a word, lots. What else would you expect from our new food team? (That’s Richard Edney, Mark Sargeant, Patrick Clayton-Malone and Dominic Lake to me and you).

Here’s a flavour of our new, autumn/winter menu 2011:

We’ve got loads of new soups, including London Particular, which as you may know is pea and smoked ham.

We’ve also got iron bark pumpkin soup, with roasted walnut oil.
And cullen skink, which is smoked haddock, potato & poached egg.

Some new pies, too, including curried root vegatable and smoked paprika.

Classics such as steak & kidney and chicken & mushroom remain.

There’s also a new roast chicken with honey roasted pumpkin salad and a new smoked mackerel pate with pickled gherkin starter.

And for breakfast a spiced apple compote with granola and yoghurt.

Which would you like to try?

As a previous winner of the Observer Food Monthly Awards’ best UK restaurant category, we were asked to contribute to this year’s goody bag, which we gladly did.

Now we wouldn’t have mentioned it only we got sent this photo of all the tasty goodies and it got us thinking about the cracking collection of Canteen goodies we could put together.

And, seeing as Xmas is coming up, we thought we could put those goodies in a stocking, or a hamper, and give them to the winner of our December competition.

What do you reckon?

Worth keeping your mince pies on our facebook page for details of the question and the yummy goodies you could win?

The OFM winners

Thank you everyone who answered this question on facebook for the chance of winning a meal for two.

We loved your replies.

Eda Kahraman kicked us off with a couple of great suggestions of where to take the kids: Harrods’ Xmas Parade and The Winter Wonderland in Hyde Park.

Lauren Tones celebrated jacket potatoes back in her diet.

Spencer Gasson reminded us that the month actually began with the letter ‘M’ for a good cause.

Whilst Frances Cottrell said these taches looked pretty fine, too.

For Myke Vince, it’s all about the leaves whilst Nov makes Joanne Rogers feel warm like porridge.

Julianne Broten Noble likes big snowflakes and Susie Millns celebrates her birthday.

But there can be only one winner, whose entry is too long to publish here but if you want to read it, you’ll find it on Facebook, accompanied by a lovely photo. Well done Paul Allen, we’ll be in touch.

And thanks for playing everyone. Don’t forget to look out for our December comp – there’s a stocking full of mouthwatering Canteen Xmas goodies up for grabs.

Are entrepreneurs born or taught?

Let’s take Canteen co-founder, Dominic Lake, as an example.

Well he did turn a tidy profit at school by re-selling cola cubes to classmates.

But then he also took an MBA at the London Business School.

It’s a question Dom is often asked when he returns to this fine institution, as part of a panel talking about business.

Dom’s answer is this: success is about seizing opportunities and working with the right people.

In our case, we feel like we saw an interesting thing happening – a growing pride in British food – and we acted on it.

And Dom’s tip for any budding entrepreneurs? Have a go. You’ll never know unless you try.

As for failure, the important thing is to learn from it.

Right, there’s the bell; off you go. And don’t forget your homework.

Welcome to November, the month of lighter mornings, the turning on of Xmas lights and Bonfire Night.

Perfect for tales of hog roasts, wine clubs, animal badges, meal deals and fun competitions. There. Winter doesn’t seem quite so cold and dark now, does it?

Xmas only comes once a year, despite our protests, so forgive us for repeating ourselves.

Here’s our delicious menu to give your office or family Santa plenty of time to give you what you want: a Great British Xmas meal.

Starter: pint of prawns with mayonnaise, chicken liver pate, piccalilli and toast, or caramelised onion and sage tart.

Main: roast duck with roast potatoes, greens, gravy and apple sauce, fried fish & chips with tartare sauce, or pie and mash, greens and gravy.

Pudding: treacle tart with clotted cream, bread pudding with caramel ice cream, or Christmas pudding.

Book by emailingspecialfood@canteen.co.uk.

Fancy winning a meal for two plus a set of our brand new enamel animal badges?

All you have to do is post your answer to the question ‘What’s the best thing about November?’ on facebook.

We’ll be asking it on twitter, too, but you have to post your answer on facebook. Thems the rules.

The prize is worth up to £60, so well worth having a think about. You can enter as many times as you like. We’ll announce the winner in our newsletter next month. So your free meal will make a nice Xmas treat. Get involved.

Our big idea for little people is here.

Canteenies is our club for kids and parents. It’s easy to join. All you have to do is search for ‘Canteenies’ on facebook and sign up.

And when you come in store, from Saturday 9th October, ask for your Canteenies card.

You’ll get it stamped and when you’ve got four stamps, you’ll get one of four beautiful enamel animal (try saying that quickly) badges. We’ll even give you one of the badges straight away, to start you off.

Don’t forget to ask your little ones to suggest names for our animals – our competition to name our pig, cow, sheep and chicken runs until Xmas to give everyone a chance to come up with some crackers.

There’s also a free activity book and free crayons to play with. You can get most of our menu in small portions (and small prices). And we always use fresh ingredients.
That’s really important to us (and we think it should be important to you, too). So we use fish caught from sustainable stocks by day boats in our fish fingers. And free range organic eggs, instead of just free range.

You’d be amazed (but not in a good way) about what happens in certain ‘family-friendly’ restaurants we could mention.
What’s friendly about frozen chips? Or pre-cooked food? We’re not sure.

We use fresh, high-quality produce because it’s better for everyone, including our producers.

We urge you to ask other restaurants if they do the same.

 

We’re taking bookings for Christmas and New Year’s Eve parties.

Dribble over the menu then call or email one of our branches.

Starters:

Half pint of prawns with mayonnaise, chicken liver pâté, piccalilli and toast, or roast tomato and caramelised onion and sage tart.

Main:

Roast duck with roast potatoes, greens, gravy and apple sauce, fried fish & chips with tartare sauce, or pie and mash, greens and gravy.

Pudding:

Treacle tart with clotted cream, bread pudding with caramel ice cream, or Christmas pudding.

Think of the love you’ll get for suggesting Canteen for Xmas.

Emailspecialfood@canteen.co.uk to book.

You wanted it. You’ve got it.

The fullest, most fully English full English is now available at every single one of our branches.

You get toast, free range organic eggs, tomatoes, mushrooms, the finest bacon and our very own special recipe sausage, the Canteen ‘London Banger’.

And we get a warm feeling for giving you something you asked for.

You can now follow us on twitter @CanteenLondon, where you’ll get real deals in real time, so to speak.

And obviously we’ll follow you back, unless you put cats in bins or give frozen chips to kids or anything strange like that, so it’s a great opportunity for us to talk more.

And in case you didn’t know, we’d also like it if you liked Canteen’s facebook page by clicking the ‘like’ button.

What’s not to like? You’ll get word of the latest deals and news faster than you can say ‘social media changed my life’.

Like it!

As well as doing takeaway, we’re also trialling hampers.

We put some together for our publisher’s staff picnic – 15 hampers, each serving four people each, to be exact.

And don’t let the weather put you off. Even if it rains, you could have your picnic inside, like our publishers had to do.

In case you were wondering, the food went down a treat and they even managed to throw a Frisbee.

But hopefully, we’ll see some pretty gorgeous weather throughout September and even October.

Did you know that the average September temperature in the UK is nearly as high as June’s? Nope, we didn’t either. But it is.

So how about your company or your family? Imagine the love you’ll get for being the person who came up with the picnic idea.

Don’t think. Email specialfood@canteen.co.uk for more details.

We’re taking bookings for Christmas and New Year’s Eve parties (you need to get in there early).

Dribble over the menu then email specialfood@canteen.co.uk for more details and booking.

Again, think of the brownie points for suggesting Canteen.

Starters: ½ pint of prawns with mayonnaise, potted duck, piccalilli and toast, or roast tomato and goats cheese tart.

Main: roast duck with roast potatoes, greens, gravy and apple sauce, fried fish & chips with tartare sauce, or pie and mash, greens and gravy.

Pudding: treacle tart with clotted cream, bread pudding with caramel ice cream, or Christmas pudding.

London’s farmers’ markets mean us city folk can get our hands on produce direct from producers.

And that means the freshest ingredients at low prices.

In fact, there’s only one drawback of this set up as far as we can tell – and that’s having to wait till you get home to satisfy the hunger pangs that strike as you walk around and shop.

Of course this won’t be a problem at the Real Food Festival Market taking place at Southbank this summer.

That’s because you’ll be able to pop into our Royal Festival Hall branch and enjoy ingredients just as fresh in our hearty dishes.

Or why not stay outside and enjoy our outdoor hog roast and mobile Meantime bar?

It all kicks off on 2 July. Here’s the schedule:

10:30 – Canteen head chef, Cass Titcombe, cooks breakfast for press and chairman of London Food, Rosie Boycott, using only market ingredients.

11:00 – A few words from Philip Lowery, festival founder.

11.10 – Rosie Boycott on the importance of the London Food Strategy.

11:30 – Rude Health Rants (see link below) 12:00 – Cooking demo from Cass, then Foyles book signing.

Right now – For reading this far, we’ll make your Union Hand-Roasted coffee FREE with any cooked breakfast before 10:30am if you can present a print-out of this email when you ask for the bill.

Valid for the duration of the festival. How fresh is that?

More details about the Real Food Festival at Southbank here.

Were you watching?

Canteen head chef, Cass Titcombe (maybe we can just call him Cass from now on?), was on BBC One’s Saturday Kitchen this weekend.

In case you missed it, Cass prepared pan-fried gurnard with broad bean, spinach and mint stew.

It’s different, delicious and highly underrated, says Cass.

And far more sustainable than cod, so, if you haven’t already, why not give it a go?

See his 30 minute recipe here. And you’ve got just six days to watch the programme on iPlayer here.

If you’ve already picked up a copy of the recipe book: ‘Canteen: Great British Food’ by our very own Cass Titcombe, Dominic Lake and Patrick Clayton-Malone, then your taste in books is excellent. And that’s official.

Why? Because we’re at the top of a list of bestselling recipe books by British chefs (niche, we know) compiled by Foyles bookshop in London and published in the Observer newspaper.

There are some pretty heavyweight names in positions two till ten, including Jamie Oliver, Hugh Fearnley-Whittingstall, Heston Blumenthal and Allegra McEvedy.

So we’re delighted recipe book buyers have put us at number one. If you were one of them, thank you. We think you’ve got great taste, too*.

*if not, pick up a copy from Foyles here.

Visit Canteen and you will help malnourished children.

It sounds crazy but it’s true.

Action against Hunger works to save lives of malnourished children around the world by providing access to safe drinking water and sustainable food solutions.

So we’re donating every £1 you spend on our ‘Great British Food’ booklet to help end child hunger.

On its own, £1 isn’t a lot of money.

But add a lot of these coins together and they will help fund life-saving programs in the treatment and prevention of malnourishment.

Forget superstar DJs, pop bands and comedians.

You haven’t been properly entertained until you’ve seen a master chef cook live on stage.

It’s confirmed. Rock and roll Canteen head chef and co-owner, Cass Titcombe, is to demonstrate crowd-pleasing Great British food favourites at two of the summer’s best foodie festivals*:

Potted duck and piccalilli at Hampton Court 31st May;

and at Taste of London 17th June.

So best book your tickets and get practicing your air grill now.

And for those about to cook, we salute you!

Prefer eating in the nude?

Need to watch ‘Come dine with me’ as you dine?

More likely you’re too busy even to order from our fast menu.

Or you’d simply like to enjoy our food in the comfort of your own home (or office).

Whatever the reason*, you’ll be delighted to know – takeaway is now available across all Canteen branches.

See our takeaway menu for details.

*We won’t tell, honest.

From the 8th to the 13th of October Canteen will be taking part in London’s first ever restaurant festival; Canteen Spitalfields, Baker Street and Royal Festival Hall restaurants will be offering a special 2 course dinner menu for £15 .

London Restaurant Festival is a citywide celebration of eating out, the first of its kind.

The festival acknowledges and celebrates the pleasure and sustenance given to all by London’s extraordinarily diverse range of restaurants.

 

Canteen will once again be supporting Action Against Hunger this year.

We are donating 50p from every Banoffee pie sold (one of our most popular desserts!) for the month of October.

Restaurants Against Hunger (RAH) is an international movement of restaurant owners, chefs and food writers supporting Action Against Hunger and its goal to end child hunger.

Canteen’s Cass Titcombe will be giving a live cooking demonstration at this year’s Taste of London event in Regents Park on Saturday 20th June at 12:30.

Canteen’s new dishes launching this June for summer include some tasty, healthy salads.

Try Roast beetroot, chard and horseradish, British garden salad, Tomato, caper, mint and bread salas or Roast squash, fennel with spelt and marjoram.

We have also added an indulgent cheesecake with nut brittle to our cake selection freshly baked in our kitchen.

Yes, nothing but the best for our Glamorgan sausages.

Thanks to British Airways’ invitation for Canteen to join their ‘BATaste Team’, our Glamorgan sausages will appear on the BA club world menu for the month of June 2009, followed by Canteen’s lamb & vegetable stew in July 2009.

We are delighted to work with BA and share our ethos of producing British seasonal, honest food.

Other members of the BA Taste Team include Michel Roux, Liam Tomlin, Shaun Hill and Vineet Bhatia.

You are invited to join us at the official launch of the Fine Food Market with Hugh Fearnley-Whittingstall to open the show.

Delicious food will be served by the stall holders, and St John Bread & Wine will be roasting suckling pigs.

Plus we invite you to enjoy drinks in our new outside area, with the infamous Jimmy Cuba supplying sweet music.

Canteen will be participating in the Taste East event at Crispin Place on Friday 2nd and Saturday 3rd March.

The event, celebrating the history of East London food, will include cooking demonstrations from some of London’s leading chefs, an exotic cocktail bar and a champagne and scallop bar.

There will be live music on both days and kid’s entertainment throughout Saturday.

Canteen is featured in Tatler’s new 2009 Restaurant Guide.
Tatler’s annual guide is now out, and highlights the UK’s best places to eat, including Canteen.

Cass Titcombe, chef and co-founder of London restaurant ‘Canteen’ is spreading his wings.

He is taking to the skies in a new culinary partnership with British Airways as part of its Taste Team.

Known for his modern British menu, Cass Titcombe is the first chef to take on a ‘seasonal assignment’, to create a dish for a single season over the coming year.

Cass Titcombe said:

“This is a great opportunity to share our philosophy on British food with BA customers. It is the ultimate compliment”.

Other members of the BA Taste Team include Michel Roux, Liam Tomlin, Shaun Hill and Vineet Bhatia.

Article in High Life Magazine.

 

 

Canteen features in Cool Restaurants The Cookbook.

Canteen’s signature dish Steak and Kidney pie is featured in new book, published by teNeues.

Canteen continues its considered expansion plan by signing its fourth restaurant.

Canteen Canary Wharf is set to open autumn 2009 in the Canada Square Pavilion, an under-construction addition to the retail amenities at Canary Wharf.

The 3,338 square feet restaurant will offer booth seating, the new ‘Canteen’ bistro table, a bar area and covered out-door seating with wonderful views of Canada Park Square.

The restaurant design will reflect Canteen’s signature modern, democratic and welcoming style.

“We are genuinely excited to sign our fourth site, Canary Wharf, maintaining our considered approach to Canteen’s expansion”, Patrick Clayton-Malone, Dominic Lake and Cass Titcombe, Canteen founders.

Following the success of the Slow Food Market at the Southbank Centre at Christmas, the fresh food stalls are set to return for the May Day bank holiday weekend.

Canteen will again be serving delicious spit roast pork sandwiches from out side the restaurant.

With more than 30 other stalls at the Southbank Centre Square, outside Royal Festival Hall, offering fresh and preserved foods as well as sustainably produced craft products.

The market will be on from Friday 2nd May to Monday 5th between 11am until 8pm.

Canteen will be serving spit roast pork sandwiches, sausage rolls and mulled cider at the event in Crispin Place.

The Taste East food festival, which runs from Friday the 7th to Saturaday the 8th of March, is a two day festival celebrating the best in East London food and culture.

Part of the East London festival, Taste East brings the countryside to the city within the diversity of the East End of London.

Winners of the ‘Industry Rising Star Award’, Canteen founders Patrick Clayton-Malone, Dominic Lake and Cass Titcombe.

Also nominated for ‘Best Emerging Concept Retailers’ Retailer Awards 2008.

The retailers’ retailer of the year awards now in their 10th year, are put together by leading business journal for the restaurant and bar industry, m&c report.

The awards celebrate the best concepts, companies and individuals in the industry. Dominic, Patrick and Cass were delighted to receive an award recognising their work and Canteen that was voted for by senior people in the industry.

The Michelin Guide for London 2008 features Canteen Spitalfields and Canteen Royal Festival Hall celebrating the menu for its all natural flavours and produce that is conscientiously sourced.

The award was given to recognise excellence and good service at independently owned restaurants, pubs and cafes and included a public vote.

Elizabeth Carter, Consultant Editor, The Good Food Guide, says:

“This award is all about recognition for independent restaurants that celebrate regional dishes and use local produce. Canteen is one of those places that has creatively redefined what we expect of eating out. It’s open all day for a flexible menu of modern Brit classics at great prices.”

Elizabeth Carter presented the award to Canteen on Wednesday 19 September, at an event held at the restaurant to launch the new edition of The Good Food Guide.

 

London-Eating.com names Canteen as the number one restaurant in London for British food.

The Ivy and Roast were also selected in the top three restaurants serving British food.

Canteen hosts a stall at London's first Slow Food Market

London’s first ever slow food market will take place at Royal Festival Hall from 20th – 23rd December 10am – 8pm and will include more than 25 stallholders offering fine foods produced using traditional techniques.
On offer will be game, cheeses, drinks and oysters from Cumbria to Kent, all named as examples of the movement’s ethos by Slow Food UK.
Canteen will host a stall selling hot cider and spit roast pig.

Canteen Wins ‘Best Cooked Breakfast’ at the 2007 UK Best Dishes Awards.
Canteen’s bacon, fried eggs, bubble and squeak dish from their all-day breakfast menu came first in the category for ‘Best Cooked Breakfast’ at the recent 2007 Best Dishes Awards by Restaurant Magazine.

Canteen, for the second year running, will be taking part in Taste of London.

The prestigious food and drink festival will take place on Marylebone Green, Regent’s Park, from the 21st-24th of June 2007.

This year the festival will feature 50 of London’s best retaurants including Pied a Terre and Angela Hartnett at The Connaught.

Best restaurant – WINNER Canteen, Spitalfields, London

With its inexpensive Modern British menu, Canteen in London gets your top vote.

Jay Rayner reports.

You can learn a lot about someone by checking out the menus of the restaurants they love.

And by checking out the menu at Canteen, voted OFM’s restaurant of the year by you, we have been able to learn a lot of very encouraging things about our readers.

Clearly, you don’t like prissy food.

Hugh Fearnley-Whittingstall attended the official launch of the Spitalfields Fine Food Market on October 5th in Crispin Place.

He made a tour of the market visiting each stall and meeting the various food traders.

Guests enjoyed delicious food samples from the stall holders and food and drinks from Canteen.

The event was attended by locals, press and friends of the market, along with two Michelin star chef Shane Osbourne from Pied A Terre.

Every year Time Out’s critics recognize London’s top restaurants, cafes, bars and gastropubs to highlight the invaluable contribution they’re making to life in the capital.

The Canteen team is excited to have been nominated for the Best Design restaurant award, you can support us by voting for us here.

A new fine food market launches in the heart of Spitalfields in the newly created Crispin Place.

The weekly food Market will open on 31st August with over 20 traders all with a reputation for quality food and many of whom also trade at the renowned Borough Market.

The market will take place every Thursday, Friday and Sunday from 10am to 5pm.

Canteen will take part in the capital’s best and biggest food, wine and dining-out extravaganza.

Taste of London is back for a third triumphant year and for 2006 the line-up of chefs is more impressive than ever.

Just about every top restaurant you’ve ever heard of set up kitchen in Regent’s Park, so that everyone can sample a little bit of their mouthwatering wares.

Canteen was a restaurant I meant to visit late in 2005 when it opened, but I am glad I didn’t get around to it until last week.

It got the New Year off to a very happy start.

In fact, I can’t remember feeling quite so enthused and invigorated by a catering venture – saying to myself, “Here is progress” – since going to the original Wagamama when it opened in Bloomsbury.

Waterstone’s Book Quarterly

‘the recipes evoke nostalgia, treating flavours of the past in an innovative and thoroughly modern way’

You magazine

‘what a delight it is’

FHM website

‘It oozes with class’

Blueprint magazine

`its new recipe book is exemplar of its ethos of good-quality food and design’

Waitrose Food Illustrated

`From the rationing-book-style cover to the recipes for steak and kidney pie and treacle tart, this cookbook is trad British to the spine’

Caterer magazine

`For the uninitiated, it is probably one of the best and most user-friendly introductions to the best that British cooking has to offer’

Attitude

`If unpretentious and deeply flavoursome food is your thing, you will love this book.’

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