Chef & Restaurant Magazine  |  February 2018
In this issue we feature Chef Araki who has quietly attained three Michelin stars and redefined culinary exclusivity at his Mayfair restaurant. We pay tribute to the Pope of French Cuisine, Chef Paul Bocuse who passed away in January aged 91. We interview Sydney-based Nelly Robinson, head chef at 22 and proprieter at 29, who is taking part in the Obsession Chef's Festival.
Our Area Focus this month is Dublin, a city where the familiar is always comforting and feature Ross Lewis @Chapter 1, Ed Cooney @The Merrion and Niall Sabongi @seafood cafe. We interview Ben Murphy, the 27 year old former Westminster Kingsway student and now head chef at Launceston Place. Then with several pages of inspiring recipes from our featured Chefs and industry news, you do not want to miss out on this stunning issue.
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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 February 2018.