Current Issue United Kingdom

£7.00

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

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Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.
As we move out of 2020 and hope and wish for a better 2021, we bring you a stunning issue to start the year.
Our cover feature is an interview with Jean-Philippe Blondet, a 3 Star 33 year old working at Alain Ducasse at the Dorchester and already showing rare skills as a leader, a chef and a manager.
We have an interview with Robin Hutson, hearing how it all began and now why politics is more important than ever for the industry,
In December we had a trip to Wellocks, to visit the warehouse and all the facilities including The Pasta Room, normally operating all day everyday and producing any type of pasta you could wish for.
We interview Santosh Shah and learn if he really did all begin as a dishwasher for a local restaurant in Ahmedabad.
Conrad Bruton from Tonic Talent gives us a review of 2020, a year that we are all pleased to put behind us and look forward to 2021.
We hear from Freya Morton and Lydia Rigby, Management Trainees from Robin Hutson’s Home Grown Hotels Group, and how they are behind pushing the Seat at the Table Campaign, helping to raise the awareness of the Minister for Hospitality Petition set up by our own Claire Bosi.
A good kitchen fit out, intelligently designed, fit for purpose…CHR give us an insight into how sustainable is your kitchen?
SushiSushi have developed a series to highlight some of their key ingredients and show how each chef uses them in their cooking.
Natasha’s Law comes into effect in October 2021 and marks a major milestone for the parents of Natasha Ednan-Laperouse. Read more in this piece from the Natasha Allergy Research Foundation.
A former apprentice at Westminster Kingsway College has recently been crowned MasterChef: The Professionals 2020 Champion. You can find out more in this piece.
Juliane Cailouette-Noble, Managing Director of the Sustainable Restaurant Association, builds on the case for the Minister for Hospitality.
Our Pastry Chef this month is Martino Selleri from Galvin at Windows, a young Italian chef with a flair for creating extraordinary desserts, and whose favourite flavour is chocolate!
In our Sommeliers Diaries section this month, Quentin Sadler gives his choice of the best 5 wines of 2020 and Prosecco Doc give an inspiring pairing article.
In our newly designed Ingredients section with Gastronomixs, this month it features Lemon and then we finish with several pages of recipes to help and inspire you going into 2021.

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