Chef & Restaurant Magazine  |  May 2021
It is here! Another amazing issue of Chef & Restaurant Magazine providing 144 pages packed with interviews and features for the professional chef and serious foodie!
Our cover chef is Michael Caines, an amazing interview where he shows the determination, class and positivity that has made him one of the true greats of British gastronomy.
We hear from Wellocks on another Chefs day out and look at more of their suppliers.
We interview Stuart and Frances Collins, owners of Docket No.33 in Whitchurch and here all their stories of setting up and running the business.
We have an indispensable guide from Koppert Cress on their Spring and Summer Market Choices and another fascinating interview with Ronnie Kimbugwe from the Mitre Hotel.
Niall Keatings Paradise Carriage has been a huge success and we have a piece highlighting this and this months guest chefs.
Quorn celebrated World Earth Day with a Chef Cookalong with Chantelle Nicholson and Kirk Haworth, co-founder and Chef at plant-based restaurant Plates.
Behind every great Chef is normally another great person, supporting, challenging and inspiring and this is the case with Sat Baines. We speak with Amanda Baines, the driving force behind Restaurant Sat Baines and always encouraging new ways of thinking.
Our new feature, Future Stars hears from young chef Guy Sherman and we have an hugely relevant and interesting piece from DiFens, manufactures of bespoke, biodegradable and stylish hand wipes.
The Meat Section features a new Chicken Crackling and The Fish Section is from Norwegian Seafood talking about how quality and sustainability create trust.
Our Pastry Chef this month is the very talented young chef Thibault Marchand and we have a feature on Republica Del Cacao.
The Sommelier Diaries looks at Prosecco and the Ingredient is Morel Mushrooms.
Completing the issue this month is a selection 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.
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
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Im Folgenden finden Sie eine Auswahl von Artikeln aus Chef & Restaurant Magazine May 2021.