Chef & Restaurant Magazine September 2019 Vorige editie

Welcome to our biggest issue ever. Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.

This month our cover story is the much respected Paul Ainsworth, speaking to Andrew Richardson about his journey so far.

We have an amazing insight into the Game Season, discussing how Chefs must defend game shooting if it is to remain part of our food history and hearing from some top voices with their views.

Kaviari have a wide range of caviar available and this month we look at these different types and the various fish that they come from

We interview Liam Dillon of The Boat Inn in Lichfield and hear about his impressive career so far working for renowned chefs such as Marcus Wearing and Tom Sellers before taking the plunge and going it alone.

Not many foods can claim to be wild, natural and sustainable, but Alaska Seafood can proudly state that it is all three. Read more in this fascinating feature.

The Pastry Section this month has a wonderful interview with Head Pastry Chef of The Corinthia London, Loic Carbonnet and we continue the Valrhona Live Long series, this time looking at the environment.

THe Sommelier Diaries looks at both English Sparkling wine from our new contributor Charles Carron Brown and wines from Northern Italy. We profile Tappers Gin and include a job opening working for this amazing gin company.

Our Ingredient this month is Oysters, learn different ways to prepare this food.