Chef & Restaurant Magazine July 2021 Edizione posteriore

The cover interview is with Anthony Demetre, the astute business man with no tattoos, no social media posts, no scandals or rumours, just an unwavering confidence in his natural ability to cook.

When was the last time you ate something blue? We look at blue food and why its changing taste.

Judy Joo, from her mother’s home cooked Korean cuisine as a child to the world of fine dining. Judy has gone full-circle and is now educating the world on Korean Food.

The Producer Spotlight from Wellocks looks at Valefresco, Lancashire Diamond and Remfresh along with an introduction to their new online ordering system.

We interview Adam Handling and look at his new opening, The Loch & The Tyne in Old Windsor.

We have a piece on the media from Petrie Hosken who asks why you think you can just wander in front of a camera or microphone with no preparation and smash an interview?

We chat with Elly Wentworth and how Joyce Molyneux who once used the pots and pans and became the first woman in the UK to gain a coveted Michelin Star still has a presence.

21Blox is providing a ground breaking and alternative system designed to offer chefs with limited investment capital an opportunity to bring their concepts to life.

We interview Tony Matters of Faber Design who has worked with numerous chefs providing designs for their restaurants.

We hear from Tom Billingham of Tonic Talent and if it is time for hospitality to consider new avenues when hiring?

In our meat section we look at The British Charcuterie Live Awards and in the Fish Section have three brilliant variations on Fish & Chips.

Our Pastry Chef is Enrico Carloni, a man who is unfazed by hard work and unafraid of going for exactly what he wants.

In Sommelier Diaries we look at minerality in wine and have a piece on Beer from Benjamin Robinson.

The ingredient this month from Gastronomixs is Strawberries and we have recipes from Simon Jenkins, Anthony Demetre, Mark Poynton and Franck Pontais.