Current Issue United Kingdom

£7.00

Chef magazine aims to keep the professional informed about what’s happening in the business, celebrating success and creating innovation in the industry.

PLEASE NOTE: IF YOU ORDER AROUND THE END OF THE MONTH FOR THE CURRENT ISSUE THERE MAY BE A FEW DAYS DELAY IN RECEIVING YOUR ORDER WHILST THESE ARE PRINTED.

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Description

Over 120 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.

In our August issue we interview the funniest Chef in the UK, Glynn Purnell, the poster boy for Birmingham’s Food Scene.

We look at the increasing new Pandemic…the Influencer, the plague that is hitting the hospitality scene before it has even got back on its feet.
Andrew Richardson chats with Ben Crittenden, the chef with two things on his mind, cooking great food and looking after his family, oh.. and listening to heavy metal.
We feature the changing scene in Saudi Arabia and chat with the woman leading the culinary world debut.
Koppertcress is a name everyone knows, but do you know the man behind it? We interview Rob Baan and hear his story.
Over the last couple of months we ran an online competition with Norwegian Seafood Council and here we look at the four finalists and hear from the winner of the amazing prize.
With so many places offering takeaways over the last few weeks we hear from Lussmanns and why they are passionate about sustainably sourced food and packaging.
Our business spotlight this month looks at Tavolino, a new restaurant opening its doors at the end of July.
Our wine region is Argentina and Charles Carron Brown talks all about Furnace Projects wines.
Our Pastry section has a wonderful interview with Chris Underwood who has worked in some of the countries toughest and most renowned kitchens.
Our Ingredient this month is Aubergine and we have a bumper Recipe section this month to help and inspire you.

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