Current Issue United Kingdom

£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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Over 120 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.
This month we interview Marcus Wareing, handsome, polite, funny and companionable, read all his highs and lows.
There are few hotels in Scotland more recognisable than The Balmoral in Edinburgh, and we hear from Mark Donald, who as head chef of Number One, he faced the task of making the restaurant his own and retaining that coveted Michelin star.
We took Daniel Galmiche on a recent press trip to Kaviari in Paris to sample first hand the production and tasting of this renowned caviar brand.
Baby-faced assassin Tom Booton has become the youngest ever cook to run the Dorchester Grill. Read his fascinating story in this months issue.
Our new Business Spotlight section this month features the 12:51 at Islington, run by the successful chef and businessman James Cochran.
Scott Rea talks about his rise from rural butcher to You Tube sensation.
With the recent ban on the sale of Foie Gras announced in New York, Mike Logut discusses what impact this may have on the UK and if something similar may follow.
In the Pastry Section this month, we talk to Xavier Torne, Executive Pastry Chef at Adare Manor.
In Sommelier Diaries, we hear from three different Sommeliers and the wine region this month comes from Ningxia, where East meets West.
Our Ingredient this month from Gastronomixs is the Pear.
Recipes, Book Review and News…..get your hands on the original and number one read for the professional chef and hospitality industry.

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