Chef & Restaurant Magazine | November 2025
This month featuring
Jean Delport
Seafood from Scotland
Lisa Goodwin- Allen
Aussie Beef & Lamb
Alain Roux and Michel Troisgros
Tony Parkin
Calum Montgomery with Rational
Gressingham Duck
Carlo Scotto
Masayoshi ‘Masa’ Takayama
Mario Perera
Norwegian Seafood Council with Simon Hulstone
Pate en Croute Championship
The Finest UK Produce with Valimex
Competition, Collaboration and Culinary Craft at HRC
Nestle Toque d’Or 2026 Registrations Open
Induct your Kitchen
Westminster Culinary Students supporting at CHEF HQ
VIK Wines
Gastronomixs
Recipes
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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!
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Articles dans ce numéro
Vous trouverez ci-dessous une sélection d'articles dans Chef & Restaurant Magazine November 2025.