Chef & Restaurant Magazine  |  February 2019
Welcome to the February issue, our biggest and most feature packed magazine so far.
This month we catch up with Dom Robinson, Chef-Patron of The Blackbird in Newbury, and talk to him about the joys and frustrations of the industry, what made him want to be a chef and where he sees himself five years from now.
We interview Duncan Ray after his watershed year in 2018 after picking up numerous awards and accolades for his 20-seater Little Fish Market Restaurant in Hove.
We were lucky enough to be invited to meet and talk with Martin Berasategui, regarded as one of the best chefs in the world having amassed an incredible 10 Michelin stars, at the opening of his new restaurant Etxedo at Bless Hotel in Madrid.
We have four amazing company profiles in this magazine...bringing you all the information you actually want to know on some fascinating companies, Te Mana Lamb, Colston Bassett, Freshview Foods and Koppert Cress.
We have a new feature starting this month, the Sommelier Diary, that will include guest Sommeliers on their views and thoughts on the industry.
Our wine feature this month is from New Zealand and our Ingredients section from Gastronomixs focusses on the Beetroot.
With our regular pieces from British Charcuterie, Westminster Kingsway and our stunning range of recipes, the best just keeps on getting better.
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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!
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- Chef training
- Product reviews
- Event timetables
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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine February 2019.