Chef & Restaurant Magazine September 2020 Vorige editie

It took him just four months to collect a Michelin Star for his stellar work at The Tudor Room, at Great Fosters, read all about it in our candid interview with Tony Parkin.

This year Nestle Professional Toque d'Or has had to address, adapt and achieve. They have done an amazing job with the new digital format and here we here about the finalists week.

Meet three young women forging their own very successful career paths. We speak to Louisa Ellis, Olivia Burt and Ruth Hansom.

Crockers was founded on the dream of changing the way the hospitality industry works. Here we look at the newest venture, Crockers Henley.

They are back. The Michelin Inspectors are back on the road. We look at just a few of the visits they have made in the last couple of weeks.

We hear from Maison Francois, the Brasserie and Wine Bar in the heart of St James's that will be opening their doors for the very first time in September.

We have a fascinating article from Gary Hunter from Westminster Kingsway College and how they have coped and adapted through COVID to make sure their students continued to get the world class training the college is renowned for.

We look at the future of fine dining and life post lockdown for Harborne Kitchen.

Energetic, driven, ambitious yet level headed, Dominic Hutchings at the age of just 23 is a young pastry chef with a clear plan for his future.

Touring Frapin's Chateau Fontpinot is an incredible experience, read all about this beautiful place and the Cognac peacefully ageing in ancient barrels.

Wine Freedom supplies natural wine to bars and restaurants across the UK, read their story and their ambitions.

Our Ingredient this month is Avocado with inspiration from Gastronomixs and with pages of recipes this is another issue not to be missed.