Current Issue

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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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We were lucky enough to secure an exclusive one to one interview with the legend Marco Pierre White. Up close and personal, read it all in this months edition.
From pot-washing to getting a job on gum tree, find out how humble and incredibly creative Chris Denney is now shifting into fifth gear at 108 Garage.
It is not often a Chef has to provide high calorie and nutritious meals for Olympic Rowers and then switch to fine dining for its clubs members, find out how chef Vas and his team manage at Leander Club.
Les Vergers Boiron have been dedicated to sourcing and supplying the best possible fruit solutions for three generations and are now the leading producers of frozen fruit purees in the world, read their full story here.
Foie Royale has delighted chefs across the UK and Europe who wish to keep Foie Gras on their menus without the concerns of the associated cruelty the classic rearing techniques the product is labelled with.
With BBQ season hopefully upon us, we attended a wonderful event by Alaska Seafoods and three chefs showcasing this incredible product and the wonderful benefits that can be achieved from the BBQ.
Do you know your truffle from your Bon Bon? A great article featuring Valrhona chocolate and recipes.
We have increased our Sommelier Diary section now…even giving it its own introductory page. Read two fascinating articles from two great wine experts in this ever changing area.
Our wine region looks at Cotes-Du-Rhone and our ingredients section from Gastronomixs is the Cherry. Find out more ways to use this product.
With a bumper recipe section this really is an edition that will keep you engaged, entertained and inspired.

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