Chef & Restaurant Magazine  |  MayJune 2017
In this issue of Chef Magazine we celebrate 50 years of Le Gavroche with an interview with Michel Roux jr. We talk to Claude Bosi about his move to Bibendum and explore the dining scene in Birmingham and chat with many of the areas best Chefs. Plus recipes, new openings and Ben Tish looks at the merits of funding your restaurant.
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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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