Chef & Restaurant Magazine | December 2020
We have a great interview with Tommy Banks and hear why he thought he would spend his lifetime playing cricket.
Collecting and gathering food from the wild has been practised by humans throughout all time. Chef Publishing went on a chefs foraging trip with Wellocks and foraging expert James Wood.
We interview Liam Dillon who has worked with some of the biggest name chefs in the world and now finds himself back where it all began.
Alaska Seafood Marketing Institute are launching a Seafood University, on online training course for chefs. Read all about it here in this exclusive piece.
Chef Alex Claridge provides an insightful piece into what 2020 has bought to him.
We profile Olives from Spain and learn about the different types of Olives, find out all about the different coatings that are available from Custom Culinary and feature Iberian Ham, that is more than just food.
Two insightful pieces from WKC and for those of you now offering takeaways, you should read this piece from BioPak on their sustainable packaging.
Our Pastry Section has an interview with the 2020 Worlds Best Pastry Chef, Xavi Donnay, who we need to thank Jose Pizarro for the translation!
The Sommelier Diaries features that launch of Prosecco Doc Rose and the Top 5 Wines of 2020 from Jean Smullen.
Our Ingredient from Gastronomixs this month is the Jerusalem Artichoke and then we have plenty of pages to help and inspire you with your creations.
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Chef & Restaurant Magazine is the UK's award-winning chef magazine created for chefs at all different levels. Covering all aspects of the kitchen such as sustainability, water, waste, ingredients, hygiene, tools, staff, recipes and procedures. Chef & Restaurant magazine is an essential resource for chefs who want to run a successful kitchen.
Chef & Restaurant is published 12 times a year and is produced in-house by Chef Publishing. With this detailed print and digital magazine, you will gain access to an online community of like-minded chefs who share their tips and experiences.
Once you have absorbed all of the learnings that Chef & Restaurantmagazine has to offer, you can begin applying these to your own kitchen and your own recipes. Enjoy regular interviews and insights from the world's leading chefs who provide valuable guidelines for any chef to follow, as well as reviews of the latest restaurants and kitchens. Find out which chefs and restaurants have received the latest accolades or awards, keeping you up to date with the industry’s rising stars.
Try your hand at one of Chef & Restaurants’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob!
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Receberá 12 edições durante um ano Chef & Restaurant Magazine assinatura da revista.
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