Chef & Restaurant Magazine  |  July 2019
As impressive career paths go, Matt Abe’s journey so far in the chef industry is a gripping tale. Read this fascinating interview in our stunning July Issue.
We look at Kaviari, who with a client list of some of the worlds best Chefs such as Alain Ducasse, Alain Passard, Yannick Alleno, it is no wonder that this family business is one of the most highly regarded caviar producers amongst chefs and connoisseurs alike.
We interview Matt Sworder, Chef-Patron of The Corner House in Canterbury in Kent, who says restaurants are in his blood and he loves it!! The highs and the lows, the long hours, the sense of camaraderie.
Our intrepid writer hits the open waters in Norway, traveling with Norwegian Seafood and experiencing first hand fishing in the Norwegian Fjords.
We interview Emma Bengsston, who having grew up in a small coastal town on the west coast of Sweden is now the Executive Chef of Aquavit in New York.
We introduce something new in this months magazine…..The Pastry Section. It is what it says on the tin….a new section dedicated to all things Pastry. This month we have a feature from Valrhona talking about their Live Long CSR programme and also interviewing Martin Lippo, who has an Instagram following of almost 40,000 showcasing some of the most inventive and insightful cooking.
Our Sommelier Diaries feature two incredibly experienced and skilled wine experts giving their views on various subjects. This months wines come from Austria and our Ingredient this month is the wonderful Peach.
With features from Westminster Kingsway College and our usual bumper recipe section, get your copy today to keep up to date and inspired in the world of Chef & 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.
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:
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- Seasoning tips
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- Dessert choices
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- Product reviews
- Event timetables
- Awards news
- Michelin star list
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