Chef & Restaurant Magazine | August 2021
Our cover interview is with Mickael Viljanen, who grew up in Finland where hunting and foraging were normal and dinners were simple.
We interview Lorna McNee who studied at Moray College, is proud to be in Glasgow and determined that it becomes a gastronomic destination of note.
Our Wellocks supplier focus looks at Cobble Lane Cured and Chanterelle Mushrooms and Ceps.
We speak with Daniel McGeorge who has been slowly building his reputation within the hospitality industry for quite some years now and worked in several impressive kitchens along the way.
The Grand Hotel in Birmingham is back and two chefs are leading its culinary transformation.
Douglas McMaster is the owner and head chef of Silo, London, the worlds first restaurant to now own a bin. Find out why Silo is radically different to any other restaurant in the world.
Paul Da Costa Greaves from Koppertcress asks how green are you really?
Gastronomixs preview their new revamped website and why they are working more intensively with top chefs.
Our Business Spotlight is the runaway suburban success story that is Eat Vietnam.
Our Meat Section features Caterite and ageing gracefully with Himalayan Salt and the Fish Section looks at the legislation that may soon be passed on preventing the boiling of shellfish alive.
Our Pastry Chef this month is Gregory Doyen who's sweet concepts and pastry designs are like none-other.
The Sommelier Diaries this month features Champagne and we finish with a selection of inspiring 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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Riceverete 12 edizioni durante un periodo di 1 anno Chef & Restaurant Magazine abbonamento alla rivista.
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