Current Issue United Kingdom
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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So, what does this edition have in store? The gorgeous Lisa Goodwin-Allen leading from the front, we catch up with Shaun Rankin in his new home, his “legacy project”. We look at the challenges facing the banning of Foie Gras and how this could impact foodservice. The remarkable Chef Jen tells us her story and how, every time she almost got to the point of creating her own home delivery, something came along and interrupted. Until the biggest interruption the world has ever seen cemented her plan.
We are also thrilled to have some words from our youngest contributor ever. At just 16, chef Tom Lodge has some firm views and valid points to make on how he sees the future of his profession and where he would like to see the future heading.
Amelie at Or Noir global talks to us about the Barry Callebaut program to allow pastry chefs and chocolatiers to create their own signature chocolate. We also meet with Michael D’angelo Head Pastry Chef at Louie London, and learn of his journey from Italy to London.