Chef & Restaurant Magazine June 2021 Vorige editie

In this issue we interview Michael Wignall, a thoughtful and no ordinary chef who keeps his feet firmly on the floor.
We have our monthly produce section from Wellocks and have a fascinating piece looking at some spectacular new openings at Harrods.
We talk to James St Claire-Jones, Executive Head Chef at Hoarcross Hall and also to Alex Claridge, Chef Patron of The Wilderness in Birmingham.
We feature a new product from SousVide Tools, the Kasai-Fire, a beautiful stainless steel grill.
Two restaurants took the lockdown as an opportunity to undertake some renovations to their restaurants, Tony Parkin of the Tudor Room and Brad Carter of Carters in Moseley.
As the industry re-opens its doors, Nestle Professional provides its top tip to support operators and Caitlin Allwood from Tonic Talent looks at the search for talent.
Our Business Spotlight thins month features Eggrun, a new concept that opened their first permanent site in May.
Gastronomixs is about to relaunch its incredible platform and we interview its two founders to find out more.
Riso Gallo have launched their Chefs Collective and we hear from Denis Sheehan on the real restaurant rock stars.
Claire Bosi interviews the frontman for Le Gavroche for many decades and our meat section looks at Parma Ham.
Our Fish Section features a new publication to celebrate Fish and Chip Day and the Pastry Section has an interview with Pastry Chef Vicky Endersen and looks at two products for the pastry chef from Wellocks.
Our Sommelier Diaries section looks at wine from Portugal and we have some stunning recipes to help and inspire.