Chef & Restaurant Magazine | January 2020
Our cover feature is Michael O’Hare, aka Hair Metal Chef. Engaging and thoughtful, he’s personable and funny, breath taxingly creative and mind-bogglingly ambitious.
Olive Oli, a product beloved by chefs across the world but something arguably few of us know about in terms of the intricacies of its production. Read this fascinating insight from a recent press trip by Camille Allcroft.
Read about Andrew Kojima, or Koj as he is known, Cheltenhams fast-rising Japanese-British Chef.
Staffing within the hospitality industry has always been riddled with problems, here Gareth Bartram discusses this age old issue.
Our Business Spotlight this month features Brindisa Kitchen, opening in January in Borough Market.
In this issue we are very pleased to welcome the first of our monthly columns from Conrad Brunton who heads up Tonic Talent, a specialist recruitment company for the catering and hospitality industry.
We are also very excited to feature our first Awards of 2020. Slightly different to the rest of the industry, we look look back at last years publications and using our own statistics feature the Best of 2019.
In The Pastry Section this month we have a wonderful interview with Stephanie Prida, Executive Pastry Chef at The Pool, The Grill and The Lobster Club in New York.
We have two new contributors in The Sommelier Diaries this month giving their own thoughts on views on different subjects and the wine region focus is Navarra.
Our Ingredient this month from Gastronomixs is the Tangerine, and we have a special focus in this months recipes on Norwegian Seafood featuring Simon Hulstone and Michel Roux Jr.
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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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