Chef & Restaurant Magazine | October 2018
In our awesome October issue we interview the much talked about Alex Bond and his experiences working with Sat Bains and setting up his own restaurant Alchemilla.
Not wanting to just do another knife test, this time we have them scientifically tested at CATRA and then a hands on test at Divertimenti with invited Chefs who also end up getting a little wet!. Fascinating reading and if you are in the market for a new knife, this is the article for you.
We manage to grab an interview with the incredibly busy Helene Darroze at her two starred London restaurant and hear about her big challenge coming up next year and how she now has a Barbie doll of her.
We were invited on a fantastic trip to Riso Gallo to learn all about their history, their production and what makes the perfect risotto and here you can read about this fascinating couple of days.
Our industry topic this month is Fjord Trout, the exclusive fish Chefs seek out for its premium quality, taste and versatility. Front of House this months features the wines of Campania and lastly we have over 10 pages of inspiring recipes.
The best just keeps on getting better!
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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 October 2018.