Chef & Restaurant Magazine October 2020 Edição anterior

In our October issue, our cover interview is a chef who needs no introduction, Clare Smyth. But rather than the usual questions, we go into how she got here, why she stuck it out and what motivated her to go alone at Core.
Dom Robinson came to us wanting to tell his story of his battle with mental health, drink and drugs. In an exceptionally honest and brave piece, this is a true lockdown tale of a much-loved chef.
We introduce the winners of Nestle Toque d'Or and have four exclusive interviews of their experience and future plans.
We interview Chef Adam Stokes. His one-star restaurant has won rave reviews while regular customers have voted it the best in the UK.
Weeks spent cruising around the most beautiful oceans onboard multi-million pound yachts, sharing your life with the rich and famous doesn’t sound like a regular day on the pass for most chefs. But for Chef Jamie Tulley this is an occupational hazard.
Michelin have answered the question that had been circling around the industry for months, “What happens with the Michelin Guide this year?” Hear from Paul Ainsworth with his thoughts on this announcement.
Klima-Therm is one of the first companies to introduce air purification technology into the UK to protect against COVID-19 and other potentially dangerous airborne particles. Hear from their Technical Manager and what they have installed at Sketch in the fight against this pandemic.
With the catering and hospitality industry among the worst hit by the COVID-19 crisis, Master Chocolatier and Principal of Westminster Kingsway College explains why working in the sector is still a great choice.
We chat with Pastry Chef Graham Hornigold, as much of a family man as businessman and founder of Longboys Doughnuts and Smart Patisserie. Our Sommelier Diaries looks at the Rose Revolution and The No Cook Guide to Beer and Food Pairing.
Our ingredient this month from Gastronomixs is Pumpkin and Butternut Squash and our recipes come from Koppert Cress.