Britain's Michelin-starred chefs reveal what they cook for their staff
Before any customers have come through the door, most restaurants have already served a meal
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Mayfair, London
Michelin stars: 1
Head chef: Pip Lacey
Staff number: 10
For the customers
4 courses for £75
Mackerel, cherry tomatoes, baby turnip, olive tapenade, pine nuts
Manzo di pozza, charred baby gem, parmesan, smoked almonds
Primavera risotto, pine nuts
Crab ravioli, tomato water, peas
Linguini, wet garlic, parsley, bottarga
Halibut, heritage tomatoes, asparagus, squid gratin (for two)
Monkfish, artichokes, Aggazzotti balsamic, walnuts
Lemon sole, crushed broad beans, girolles, olives
Côte de boeuf, Jersey royals
Iberico pork, ham hock, honey-soused tomatoes, peas, mustard, crackling
Hogget short loin, crispy breads, almonds, goat cheese
For the staff
Chicken and squid with chillies and spring onion
Onion bhajis served with lime and coriander
Cucumber and Yoghurt dip
Chocolate brownies by pastry chef John Noelle
The Clove Club
Shoreditch, London
Michelin stars: 1
Head chef: Isaac McHale
Staff number: 17
For the customers
Five courses for £65
Italian-style air dried ham
A selection of snacks to start
Flamed Cornish mackerel, rhubarb & toasted oats
Raw Orkney scallop, hazelnut, clementine & perigord truffle
Roast Cornish pollock, carrots, seaweed & orange butter
Yorkshire suckling pig & south Indian spices
Amalfi lemonade & Sarawak pepper ice cream
Warm blood orange, ewe's milk yoghurt mousse & wild fennel granita
For the staff
Toad in the hole
Butterhead lettuce with gochujang mayonnaise dressing
Grilled onion, turnip, pea and mint
Strawberry and elderflower Eton mess
L’Enclume
Cartmel, Cumbria
Michelin stars: 2
Head chef: Tom Barnes
Staff number: 34
For the customers
Full menu £120
Salt-baked carrot and Westcombe, cured pork
Shorthorn, charcoal oil, mustard, apple and celeriac
Grilled scallop and cauliflower
Heritage potatoes with lovage, crab, crispy chicken and nasturtium
Turbot with mussel and bone marrow
Holker milk-fed lamb, leek, preserved mushroom, and ramson
Apple and gingerbread
Spruce cake
Sheep milk, poached rhubarb, sorrel and flowers
For the staff
L'Enclume farm salad
Crispy hen egg
Smoked haddock risotto
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