Chef Magazine Current Issue

£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.

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In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.

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