Chef & Restaurant Magazine November 2020 Edizione posteriore

It is now more important than ever that the hospitality industry has a voice in Government. Please scan and share the QR code in this issue for our petition to create a Minister for Hospitality.

We interview Adam Byatt and hear how he got through lock-down and who his two mentors are who’s values he carries through today.

Wellocks is a name that we all know, and in this feature we learn more about the background of the company, the history and how they got to where they are today.

He hear from Tom Barnes, who at 32, has already worked in an impressive array of outstanding restaurants and worked his way up from Chef de Partie to becoming Executive Chef for Simon Rogan.

The Little Bottle with the Big Story, we have a fascinating insight into the story behind Maple Syrup.

Read about the exciting new subscription boxes being launched by Koppert Cress and gain some incredibly useful advice from Resy on email marketing of your restaurant.

Now is the perfect time to explore the relationship between the chef, the food suppliers, the potters and the diner’s experience and this interview features studio potter John Cook.

Westminster Kingsway College has reopened its two incredible restaurants and mix this in with the educational setting and it can throw up extra hurdles and responsibilities.

In the Pastry Section we feature Valrhona, who have launched a bespoke chocolate service and hear from four chefs that have used this to design their own chocolate and Boiron, who have launched their new Coconut Cream Frozen Puree.

Our Pastry Chef this month is Sarah Mountain, Executive Pastry Chef at The Ned.

Our Sommelier Diaries this month looks at the rebirth of a famous style, Cava, and a review of the wonderful book Wines & Recipes by Raul Diaz.

Our Ingredient this month from Gastronomixs is Orange and we have some amazing recipes to inspire bought to you by Maple from Canada.