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 have an exceptional interview with Niall Keating, calm, gentle and polite, Keating is an ego-free zone having just achieved his second Michelin Star.
We were invited on an amazing press trip to Norway with Norwegian Seafood to experience their frozen at sea process.
Andrew Richardson interviews Allister Barsby from Hide & Fox and hears about his eagerly anticipated first restaurant opening.
If you think that coffee is just grinders, tampers, frothers, aeropresses…….read this insightful profile on Difference Coffee written by Bill Knott.
With Niall featured earlier in the magazine, Grand Cuisine give us an insight into his new kitchen at Whatley Manor.
In a new section for the magazine called Business Spotlight…we feature new openings, this month with Decimo recently launched on the 10th floor of The Standard, London.
In our Pastry Section, we interview Markus Bohr, Executive Pastry Chef from Harrods, and witness some of his wonderful creations.
In the Sommelier Diaries, we have a wonderful piece from Charles Carron Brown on Whisky and welcome Elly Owen, Group Sommelier for the Paul Ainsworth Collection. The wine region this month looks at Swiss Wines from Quentin Sadler.
Our ingredient this month from Gastronomixs is the versatile Parsnip and we interview a former student of Westminster Kingsway College who is now the Director of Culinary Research and Development at the Institute of Culinary Education in New York.
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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