Chef & Restaurant Magazine Dec 2019 Edizione posteriore

Celebrating Christmas 2019 with our biggest ever issue, we present to you 136 pages of pure inspiration and information.

Our cover interview this month is with the amazing Sat Bains who is celebrating twenty years of Restaurant Sat Bains. Read this incredible piece that gives you an insight into these last 20 years.

An absolutely fascinating article on The Ramoen, one of Norway's largest frozen-at-sea vessels.

We interview Adam Reid, who at an early age decided that he wanted to become a chef after being inspired by his mothers cooking and a certain television cookery show.

We hear from two leading experts on Intellectual Property and Employment law and if it is your name above the door what you can be doing to protect your name.

We hear from Paul Ivic, who amid the undulating countryside and carefully maintained farms and the wild wild woods, this chef is tending crops.

Our Business Spotlight piece this month features Daffodil Mulligan, the new venture from Richard Corrigan.

We look at Fish and Chips, our National Dish, and the winners of the Fish & Chip Awards 2019.

The Escoffier Room at Westminster Kingsway College is a restaurant run by third year students on a very regular rotation. Read how this has just entered the top 100 London Restaurants.

In The Pastry Section this month we interview Head Pastry Chef Lewis Wilson from The Ritz.

Our Sommelier Diaries features another great piece from Charles Carron Brown and the wine region this month is Lebanon.

In our Ingredients section we look at Spanish Chorizo and the ingredient from Gastronomixs is Chicory.

With our usual selection of recipes this is another issue not to be missed. Merry Christmas and a Happy New Year.