Chef Magazine Current Issue

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In this edition we welcome 2 Michelin starred Brooklyn chef, Fredrik Berselius.  Speaking of his book, and restaurant Aska, the Swedish born chef gives us real insight into his ambition, his love of seeking out the perfect ingredients and how he has managed to connect with nature in what is often perceived to be an urban environment.  He is also, perhaps, one of the most photogenic chefs we have ever worked with!

From our own shores, we have the effusive Richard Bainbridge giving us a masterclass in preparing his legendary Quail dish, and Paul Askew offering us his viewpoint on the hospitality industry, working in media and creating a consistent, thriving business.

We spent an incredibly enjoyable afternoon with Michael Caines and Nespresso at Lympstone Manor, and also attended National Tea day at the Lancaster Hotel. Sourcing the perfect ingredient has become second nature for the majority of chefs out there, and is expected by the dining public – it is fantastic to witness the same attention to detail being given to post dinner drinks.

We also look at how social media has changed the way we attract clients now and discuss is it for the good for the industry or are we losing the personal touch.

With an edition packed full of inspiring recipes, book reviews, news and other features, this is one not to be missed.