Chef & Restaurant Magazine February 2020 Edizione posteriore

Our cover story this month is Johannes Nuding from Sketch. A fantastic insight into his day of the Michelin Reveal written by Andrew Richardson. An extraordinary chef, an extraordinary talent.

Camille interviews Simon Martin, the man responsible for bringing Manchester its first Michelin Star for over forty years. Refreshingly down to earth, it is obvious that hard work lies at the root of his success.

Claire Bosi has recently been on the Cressperience 2020, where Koppoert Cress and Gastronomixs team up to bring chefs a two day gastronomic adventure.

With the recent sudden closure during service of Mayfair restaurant ’The Square’, Tania Goodman and Ed Marchant from Collyer Bristow LLP provide a fascinating insight into steps you can take as an employee.

Graham Garrett wasn’t really interested in food, all that Graham wanted to do was to play music. Read his full interview as to what changed and his extraordinary story.

We feature two competition round ups that have recently taken place, Foie Royale and Young Risotto Chef of the Year 2020 with Riso Gallo.

Our Business Spotlight this month looks at The Boulevard, breathing new life into Soho.

Our second feature from Conrad Brunton, MD of Tonic Talent, looks at Staff Meals and why they are so important to attract and retain top talent.

In this months Pastry Section, we feature the Coupe Du Monde De La Patisserie, the sweet alter ego to the Bocuse D’Or and feature the Swan Lake themed Afternoon Tea at the Royal Opera House.

Our resident guest writer Charles Carron Brown looks at Natural Wiine and the wine region this month is Alto Piemonte, Italy’s hidden treasure.

Beth Collins from Westminster Kingsway College won the Bronze award for England at a prestigious global competition for young chefs and we hear her story.

Our Ingredient is Pineapple and we have more fantastic recipes to help and inspire.