Chef & Restaurant Magazine May 2019 Vorige editie

In this, our biggest ever issue, we have some huge names and huge features. Our cover story is Adam Handling, the hard working Scottish native who has been in the industry since he was just fifteen and has now built up a considerable restaurant group.
We visit Italy and find out about the heritage and production of Parmigiano Reggiano and the versatility and history of this famous cheese.
In a worlds exclusive, we interview Paul Liebrandt, whilst we were on a trip to New York, and find out about his plans to come to London for his pop up at The Greenhouse in Mayfair.
We profile Grant Creative Cuisine, who build and manufacture a range of customised sous vide equipment in the UK.
Andy Lynes interviews Anthony Genovese, the chef and owner of The Clown in Rome and we hear from Andrew Richardson who has an exclusive on Brad Carters stunning new book, Staff.
We attended an event by Bollinger to launch their 2008 vintage and learn about Le Grand Tour, a gourmet voyage with a selection of Britain's finest chefs.
We introduce our new Sommelier Diary contributor,Claire Love, who provides us with great insight into producing the perfect wine list. With the Escoffier Dinner, an article from Westminster Kingsway College on sustainability, Ingredients, Recipes and news, this is one edition not to miss.