Chef & Restaurant Magazine May 2021 Edizione posteriore

It is here! Another amazing issue of Chef & Restaurant Magazine providing 144 pages packed with interviews and features for the professional chef and serious foodie!
Our cover chef is Michael Caines, an amazing interview where he shows the determination, class and positivity that has made him one of the true greats of British gastronomy.
We hear from Wellocks on another Chefs day out and look at more of their suppliers.
We interview Stuart and Frances Collins, owners of Docket No.33 in Whitchurch and here all their stories of setting up and running the business.
We have an indispensable guide from Koppert Cress on their Spring and Summer Market Choices and another fascinating interview with Ronnie Kimbugwe from the Mitre Hotel.
Niall Keatings Paradise Carriage has been a huge success and we have a piece highlighting this and this months guest chefs.
Quorn celebrated World Earth Day with a Chef Cookalong with Chantelle Nicholson and Kirk Haworth, co-founder and Chef at plant-based restaurant Plates.
Behind every great Chef is normally another great person, supporting, challenging and inspiring and this is the case with Sat Baines. We speak with Amanda Baines, the driving force behind Restaurant Sat Baines and always encouraging new ways of thinking.
Our new feature, Future Stars hears from young chef Guy Sherman and we have an hugely relevant and interesting piece from DiFens, manufactures of bespoke, biodegradable and stylish hand wipes.
The Meat Section features a new Chicken Crackling and The Fish Section is from Norwegian Seafood talking about how quality and sustainability create trust.
Our Pastry Chef this month is the very talented young chef Thibault Marchand and we have a feature on Republica Del Cacao.
The Sommelier Diaries looks at Prosecco and the Ingredient is Morel Mushrooms.
Completing the issue this month is a selection of recipes to help and inspire.