Chef & Restaurant Magazine January 2019 Edizione posteriore

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.