Chef & Restaurant Magazine

Chef & Restaurant Magazine March 2019 Back Issue

English

Only £3.99

In the March issue of Chef & Restaurant Magazine, we feature Ben Murphy and discover how he is reimagining one of the capital's landmark restaurants in his own image.
Read about the story behind Valrhona's new 75% Tulakalum chocolate and why Belize is indeed better.
We speak to Chef Davide Degiovanni, Executive Chef at the stylish Union Street Cafe in Southwark, part of the Gordon Ramsey Group.
Spring brings with it new produce offerings and we provide you with what is in over the next three months from the experts at Freshview Foods.
Read about the recent CHEFStable experience bought to you by TRUEfoods and featuring talent including Clare Smyth and Sat Bains.
We interview George Dingle who is now calling San Francisco home and hear about the first couple of months of the newly opened members only club for the Hospitality Industry TRADE.
With articles from Pidy, Colston Bassett, our regular Sommelier Diary piece, Westminster Kingsway College and our regular ingredients section from Gastronomixs, not to mention our biggest recipe section ever, this is a must read for every professional chef and restaurant.

March 2019 In the March issue of Chef & Restaurant Magazine, we feature Ben Murphy and discover how he is reimagining one of the capital's landmark restaurants in his own image. Read about the story behind Valrhona's new 75% Tulakalum chocolate and why Belize is indeed better. We speak to Chef Davide Degiovanni, Executive Chef at the stylish Union Street Cafe in Southwark, part of the Gordon Ramsey Group. Spring brings with it new produce offerings and we provide you with what is in over the next three months from the experts at Freshview Foods. Read about the recent CHEFStable experience bought to you by TRUEfoods and featuring talent including Clare Smyth and Sat Bains. We interview George Dingle who is now calling San Francisco home and hear about the first couple of months of the newly opened members only club for the Hospitality Industry TRADE. With articles from Pidy, Colston Bassett, our regular Sommelier Diary piece, Westminster Kingsway College and our regular ingredients section from Gastronomixs, not to mention our biggest recipe section ever, this is a must read for every professional chef and restaurant.

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