Chef & Restaurant Magazine

Chef & Restaurant Magazine March 2021 Back Issue

English

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In our March issue, we talk with Tom Brown, about Cornwall and London, COVID-19 and Heat-at-Home Boxes. But what makes him come alive?

Hope Springs Eternal with Wellocks celebrating the the very best of Spring produce.

Kray Treadwell, Chef-Patron of 670 Grams in Birmingham, is enjoying a moment in the sun, we find out more.

Interviews are very much a two-way process...hear from Conrad Brunton how you can interview your way to the job you want.

We chat with James Mackenzie from the Michelin starred Pipe and Glass Inn, on the stunning Dalton Estate.

Last month, Jonny Bowers attempted a world record....what was it and how did he get on?

The last year has changed how many operators have had to work. This is one story from Kenny Atkinson, House of Tides.

Flying Free with Norfolk Quail and why they are one of the most aspired to producers of quality quail and poussin to UK chefs.

We are pleased to announce that the Alaska Seafood University is now live. Find out more in this issue and how you can get involved with this online resource.

Our Pastry Chef this month is Matthew Peters, Head Pastry Chef and Kitchen Manager at Lucknam Park Hotel.

In Sommerlier Diaries, one mans confession to falling in love with Beaujolais.

Our Ingredients this month from Gastronomixs is Blood Orange and as always as selection of recipes to help and inspire.

March 2021 In our March issue, we talk with Tom Brown, about Cornwall and London, COVID-19 and Heat-at-Home Boxes. But what makes him come alive? Hope Springs Eternal with Wellocks celebrating the the very best of Spring produce. Kray Treadwell, Chef-Patron of 670 Grams in Birmingham, is enjoying a moment in the sun, we find out more. Interviews are very much a two-way process...hear from Conrad Brunton how you can interview your way to the job you want. We chat with James Mackenzie from the Michelin starred Pipe and Glass Inn, on the stunning Dalton Estate. Last month, Jonny Bowers attempted a world record....what was it and how did he get on? The last year has changed how many operators have had to work. This is one story from Kenny Atkinson, House of Tides. Flying Free with Norfolk Quail and why they are one of the most aspired to producers of quality quail and poussin to UK chefs. We are pleased to announce that the Alaska Seafood University is now live. Find out more in this issue and how you can get involved with this online resource. Our Pastry Chef this month is Matthew Peters, Head Pastry Chef and Kitchen Manager at Lucknam Park Hotel. In Sommerlier Diaries, one mans confession to falling in love with Beaujolais. Our Ingredients this month from Gastronomixs is Blood Orange and as always as selection of recipes to help and inspire.

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