Chef & Restaurant Magazine August 2019 Vorige editie

Our cover feature is Alex Dilling of The Greenhouse, who as a kid messed about in bands, would skateboard and play rowdy gigs. And although he liked to eat, didn't imagine that it would become his career.

We speak to Anthony Demetre about influences, achievements and the next generation of Chefs.

Our supplier profile is BRAGARD, read about their fascinating history and catch a glimpse of their new showroom in London.

We interview Lee Westcott, Head Chef at Pensons, and find out how he is able to access all of the seasons all of the time.

Like Father, Like Daughter is a wonderful feature with two daughters of well known chefs who are making their own way in the industry, Georgia Sommerin and Emily Roux.

We hear from Bruce Rennie, chef-patron of The Shore, in Penzance, Cornwall who talks about his past, his battle with depression and alcohol and how making people happy makes him happy.

In our Pastry Section we have a really interesting article from Valrhona on their LIVE LONG GASTRONOMY project, a platform and support base for supporting existing chefs and encouraging new talent into the industry.

The Sommelier Diaries has our monthly column by Claire Love and features wines from Valencia.

With our featured ingredient being cauliflower and a range of inspiring recipes, do not miss this awesome edition.