Chef & Restaurant Magazine | September 2018
In this awesome September edition of Chef Magazine, we interview the incredible Gareth Ward who since taking over as Chef-Patron of Ynyshir Restaurant and rooms in Machynlleth, he has completely revolutionised the place.
We have a fascinating Tried and Tested feature with Simon Hulstone of The Elephant Restaurant in Torquay, who spent a month testing the Crustastun, a new way to humanely kill lobsters and crabs.
We hear from Tom Brown and his exciting move to Hackney Wick to open his first restaurant in an area untouched by the City’s restaurant revolution.
We have an interview with Manish Mehrota, one of India’s most famous and successful chefs with restuaratnsts on three continents, TV appearances and a place on the world’s 50 Best List.
We hear about the American craft beer and food landscape and how this trend is set to develop further in the UK.
With Meet the Supplier featuring Bridor, a feature on German Wine and packed full of inspiring recipes, book reviews and news, this is one not to be missed.
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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!
Subscribe to Chef & Restaurant magazine today to access the following regular features:
- Training to cover customer needs
- Chef lecturers
- Featured recipes
- Seasoning tips
- Front-of-house advice
- Dessert choices
- Employee training
- Chef training
- Product reviews
- Event timetables
- Awards news
- Michelin star list
Riceverete 12 edizioni durante un periodo di 1 anno Chef & Restaurant Magazine abbonamento alla rivista.
Nota: le edizioni digitali non includono gli articoli di copertina o i supplementi che si trovano nelle copie stampate.
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