Chef & Restaurant Magazine  |  Nov 2019
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 this fascinating and in-depth interview from Andrew Richardson.
There are few hotels in Scotland more recognisable than The Balmoral in Edinburgh, 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 inspiring 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.
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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Chef & Restaurant Magazine is the UK's award-winning chef magazine created for chefs at all different levels. Covering all aspects of the kitchen such as sustainability, water, waste, ingredients, hygiene, tools, staff, recipes and procedures. Chef & Restaurant magazine is an essential resource for chefs who want to run a successful kitchen.
Chef & Restaurant is published 12 times a year and is produced in-house by Chef Publishing. With this detailed print and digital magazine, you will gain access to an online community of like-minded chefs who share their tips and experiences.
Once you have absorbed all of the learnings that Chef & Restaurantmagazine has to offer, you can begin applying these to your own kitchen and your own recipes. Enjoy regular interviews and insights from the world's leading chefs who provide valuable guidelines for any chef to follow, as well as reviews of the latest restaurants and kitchens. Find out which chefs and restaurants have received the latest accolades or awards, keeping you up to date with the industry’s rising stars.
Try your hand at one of Chef & Restaurants’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob!
Subscribe to Chef & Restaurant magazine today to access the following regular features:
- Training to cover customer needs
- Chef lecturers
- Featured recipes
- Seasoning tips
- Front-of-house advice
- Dessert choices
- Employee training
- Chef training
- Product reviews
- Event timetables
- Awards news
- Michelin star list
You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine Nov 2019.