Chef & Restaurant Magazine | February 2021
Our cover chef this month is Gary Foulkes who has worked alongside some of the greatest British cooks of their generation.
Wellocks are celebrating their 60th birthday this year and preparations are underway for the industry event of the year.
We are getting spicy with seasonings with Custom Culinary.
We interview Bart van der Lee, the Netherlands Chef who won the admiration of viewers and judges during his recent appearance on MasterChef The Professionals.
The 2021 food and drink trends are not surprisingly very different this year. Learn more in the feature from Bidfood.
Sadly there are many people in our industry who find themselves looking for work and this month Conrad Brunton is helping you with your employability.
Harness the Power of plant based with Quorn and hear from the Rock n Roll Publisher of Chef Books, Andrew Richardson.
In our new Meat and Fish sections we hear from Curtis Pitts Deer Services and a lowdown on the recent Norwegian Seafood Online Summit.
Our Pastry Section features Pastry Chef De Partie Guiliana Ventura and The Sommelier Diaries looks at the growth of New Zealand Wine and Food Pairing with Prosecco.
The Ingredient from Gastronomixs this month is Oyster and we finish with several pages of recipes to help and inspire.
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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.
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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine February 2021.