Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

This episode comes with a content warning: mentions mental health struggles and suicide.

In this episode of Grilled, Mark talks to Tobie-Anna Durk, Chef and Founder of Kelly’s Cause Foundation.

Tobie-Anna trained at Le Cordon Bleu, where she met Kelly. Working across London, Tobie-Anna became Head Chef at the restaurant Kricket in Brixton.

After the loss of Kelly, Tobie-Anna started Kelly’s Cause to honour her friend’s legacy and strive towards a better understanding of mental health within the hospitality industry.

Kelly’s Cause is the UK’s leading Mental Health First Aid training for hospitality.

In this episode, Mark and Tobie-Anna discuss how hospitality needs to change to accommodate mental health struggles and the importance of mental health ambassadors in a workplace.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

In this episode of Grilled, Mark talks to Dan Cox, Chef Owner of Crocadon Farm.

Crocadon Restaurant opened in February 2023, and is located in St Mellion, South East Cornwall. The restaurant is based on a 120-acre organic farm and housed within a historic barn the result of years of hard work for Dan and his team.

Dishes on the Crocadon menu change regularly, presenting Dan Cox’s reactive approach to cooking inspired by what is harvested from the farm that week. Ensuring each plate of food is as rooted in nature as it can be, his aesthetically pared-back yet technically complex cooking style draws on elements of his classical training, whilst still reflecting the humble and rugged facade of Crocadon’s Cornish backyard.

In this episode, Mark and Dan discuss the innovative ways chefs and restaurant owners can minimise waste, source ingredients from farm-to-table, and create menus that not only deliver the best flavours, but also respect the planet.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

Support the Show.

Support the Show.

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant.

In this episode of Grilled, JP talks to Annette Sweeney.

Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes. She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects.

Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs. Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability. These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect!

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