Chef & Restaurant Magazine  |  Dec 2019
Celebrating Christmas 2019 with our biggest ever issue, we present to you 136 pages of pure inspiration and information.
Our cover interview this month is with the amazing Sat Bains who is celebrating twenty years of Restaurant Sat Bains. Read this incredible piece that gives you an insight into these last 20 years.
An absolutely fascinating article on The Ramoen, one of Norway's largest frozen-at-sea vessels.
We interview Adam Reid, who at an early age decided that he wanted to become a chef after being inspired by his mothers cooking and a certain television cookery show.
We hear from two leading experts on Intellectual Property and Employment law and if it is your name above the door what you can be doing to protect your name.
We hear from Paul Ivic, who amid the undulating countryside and carefully maintained farms and the wild wild woods, this chef is tending crops.
Our Business Spotlight piece this month features Daffodil Mulligan, the new venture from Richard Corrigan.
We look at Fish and Chips, our National Dish, and the winners of the Fish & Chip Awards 2019.
The Escoffier Room at Westminster Kingsway College is a restaurant run by third year students on a very regular rotation. Read how this has just entered the top 100 London Restaurants.
In The Pastry Section this month we interview Head Pastry Chef Lewis Wilson from The Ritz.
Our Sommelier Diaries features another great piece from Charles Carron Brown and the wine region this month is Lebanon.
In our Ingredients section we look at Spanish Chorizo and the ingredient from Gastronomixs is Chicory.
With our usual selection of recipes this is another issue not to be missed. Merry Christmas and a Happy New Year.
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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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Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine Dec 2019.