Chef & Restaurant Magazine | October 2109
Over 120 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.
This month we have an exceptional interview with Niall Keating, calm, gentle and polite, Keating is an ego-free zone having just achieved his second Michelin Star.
We were invited on an amazing press trip to Norway with Norwegian Seafood to experience their frozen at sea process.
Andrew Richardson interviews Allister Barsby from Hide & Fox and hears about his eagerly anticipated first restaurant opening.
If you think that coffee is just grinders, tampers, frothers, aeropresses…….read this insightful profile on Difference Coffee written by Bill Knott.
With Niall featured earlier in the magazine, Grand Cuisine give us an insight into his new kitchen at Whatley Manor.
In a new section for the magazine called Business Spotlight…we feature new openings, this month with Decimo recently launched on the 10th floor of The Standard, London.
In our Pastry Section, we interview Markus Bohr, Executive Pastry Chef from Harrods, and witness some of his wonderful creations.
In the Sommelier Diaries, we have a wonderful piece from Charles Carron Brown on Whisky and welcome Elly Owen, Group Sommelier for the Paul Ainsworth Collection. The wine region this month looks at Swiss Wines from Quentin Sadler.
Our ingredient this month from Gastronomixs is the versatile Parsnip and we interview a former student of Westminster Kingsway College who is now the Director of Culinary Research and Development at the Institute of Culinary Education in New York.
Recipes, Book Review and News…..get your hands on the original and number one read for the professional chef and hospitality industry.
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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!
Subscribe to Chef & Restaurant magazine today to access the following regular features:
- Training to cover customer needs
- Chef lecturers
- Featured recipes
- Seasoning tips
- Front-of-house advice
- Dessert choices
- Employee training
- Chef training
- Product reviews
- Event timetables
- Awards news
- Michelin star list
You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Articles in this issue
Below is a selection of articles in Chef & Restaurant Magazine October 2109.