Chef Magazine

In this months stunning issue, we interview one of the most critically acclaimed chefs in the UK, Ollie Dabbous, at his fabulous new restaurant Hide.

We talk to ASA recruitment, a company who specialise in placing Chefs on the beautiful islands of Jersey and Guernsey and hear from Chef Steve Smith on how his life has changed since moving.

We hear from Chef Dion who, by putting Waste first, is rediscovering the whole product and maximising it's use to appreciate an ingredient in its entirety.

Our International area focus this month is Russia, who have been going through a bit of a culinary identity crisis. But finally Russia's hottest young chefs are shaking off the shackles of Soviet austerity to create a highly creative 'New Russian Cuisine".

Anx Patel provides a fascinating insight into how can independent restaurants compete with chains and our cooking in unusual places feature is from the Cygnus Alpha Oil Platform situated 100 miles from the coast.

Pastry Chef of the Year, Simon Jenkins, takes us on an insight into Felchlin, producers of an amazing range of couvertures, from white through to dark and also caramel.

We talk to two Year 3 students from Westminster Kingsway College on how they already have a business plan sorted for when they graduate and hear from Vince Kelly, Lecturer in Culinary Arts.

With a wonderful article on Prosecco and the usual book reviews, recipes and news, the June issue truly is a one not to be missed.

In this months stunning issue, we interview one of the most critically acclaimed chefs in the UK, Ollie Dabbous, at his fabulous new restaurant Hide.

We talk to ASA recruitment, a company who specialise in placing Chefs on the beautiful islands of Jersey and Guernsey and hear from Chef Steve Smith on how his life has changed since moving.

We hear from Chef Dion who, by putting Waste first, is rediscovering the whole product and maximising it's use to appreciate an ingredient in its entirety.

Our International area focus this month is Russia, who have been going through a bit of a culinary identity crisis. But finally Russia's hottest young chefs are shaking off the shackles of Soviet austerity to create a highly creative 'New Russian Cuisine".

Anx Patel provides a fascinating insight into how can independent restaurants compete with chains and our cooking in unusual places feature is from the Cygnus Alpha Oil Platform situated 100 miles from the coast.

Pastry Chef of the Year, Simon Jenkins, takes us on an insight into Felchlin, producers of an amazing range of couvertures, from white through to dark and also caramel.

We talk to two Year 3 students from Westminster Kingsway College on how they already have a business plan sorted for when they graduate and hear from Vince Kelly, Lecturer in Culinary Arts.

With a wonderful article on Prosecco and the usual book reviews, recipes and news, the June issue truly is a one not to be missed.

In this months stunning issue, we interview one of the most critically acclaimed chefs in the UK, Ollie Dabbous, at his fabulous new restaurant Hide.

We talk to ASA recruitment, a company who specialise in placing Chefs on the beautiful islands of Jersey and Guernsey and hear from Chef Steve Smith on how his life has changed since moving.

We hear from Chef Dion who, by putting Waste first, is rediscovering the whole product and maximising it's use to appreciate an ingredient in its entirety.

Our International area focus this month is Russia, who have been going through a bit of a culinary identity crisis. But finally Russia's hottest young chefs are shaking off the shackles of Soviet austerity to create a highly creative 'New Russian Cuisine".

Anx Patel provides a fascinating insight into how can independent restaurants compete with chains and our cooking in unusual places feature is from the Cygnus Alpha Oil Platform situated 100 miles from the coast.

Pastry Chef of the Year, Simon Jenkins, takes us on an insight into Felchlin, producers of an amazing range of couvertures, from white through to dark and also caramel.

We talk to two Year 3 students from Westminster Kingsway College on how they already have a business plan sorted for when they graduate and hear from Vince Kelly, Lecturer in Culinary Arts.

With a wonderful article on Prosecco and the usual book reviews, recipes and news, the June issue truly is a one not to be missed.

In this months stunning issue, we interview one of the most critically acclaimed chefs in the UK, Ollie Dabbous, at his fabulous new restaurant Hide.

We talk to ASA recruitment, a company who specialise in placing Chefs on the beautiful islands of Jersey and Guernsey and hear from Chef Steve Smith on how his life has changed since moving.

We hear from Chef Dion who, by putting Waste first, is rediscovering the whole product and maximising it's use to appreciate an ingredient in its entirety.

Our International area focus this month is Russia, who have been going through a bit of a culinary identity crisis. But finally Russia's hottest young chefs are shaking off the shackles of Soviet austerity to create a highly creative 'New Russian Cuisine".

Anx Patel provides a fascinating insight into how can independent restaurants compete with chains and our cooking in unusual places feature is from the Cygnus Alpha Oil Platform situated 100 miles from the coast.

Pastry Chef of the Year, Simon Jenkins, takes us on an insight into Felchlin, producers of an amazing range of couvertures, from white through to dark and also caramel.

We talk to two Year 3 students from Westminster Kingsway College on how they already have a business plan sorted for when they graduate and hear from Vince Kelly, Lecturer in Culinary Arts.

With a wonderful article on Prosecco and the usual book reviews, recipes and news, the June issue truly is a one not to be missed.