Chef & Restaurant Magazine | January 2019
We are beyond excited to bring you our updated brand for 2019....Chef Magazine has now been renamed Chef & Restaurant magazine. Aware that many of our readers are front of house and chefs from all sorts of restaurants...we wanted to make sure we welcome everyone into the most read magazine for the chef and industry professional. This is just the start of many exciting developments in 2019.
In the January edition, we talk to James Knappett, a chef who likes to do things his own way and has gained his wealth of experience from working with some of the greatest chefs in the world and find out more behind him and his two Michelin Star restaurant, Kitchen Table.
We chat to Mark Jarvis who, since opening Anglo in Farringdon in 2016, has quickly made his mark on the London modern fine dining scene, gathering critical acclaim, guidebook approval and commercial success.
We are delighted to be Media Partner to the British Charcuterie Awards and hear from Henrietta Green about these awards and how to get involved.
We hear from Andy Lynes regarding Swiss Cuisine as he discovers that with talented Chefs and great produce it is a force to be reckoned with.
We have a fascinating article about the amazing opportunity that is now available to young chefs as the industry joins together with one common goal - to encourage and motivate student or apprentice chefs.
Our wine feature looks at Rhone Wines this month and our ingredients section focuses on the very common and much overlooked potato.
With pages of recipes to inspire you the first issue of Chef & Restaurant 2019 is a must read.
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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
You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine January 2019.