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

Staff at Murano in London's Mayfair dine on chicken and squid with chillies and spring onion (Anna Huix)

Murano

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

Staff at The Clove Club dine on toad in the hole (Anna Huix)

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

Staff at L'Enclume tuck in to smoked haddock risotto (Anna Huix)

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