A family member bought me a Christmas present of a years subscription for this newish magazine. My first edition (issue 4) arrived today.
It's quite a glossy publication and, with very little direct advertising, I assume there is some corporate sponsorship going on.
Much of the magazine follows the same format. An article about the chef, followed by a couple of recipes from them. Recipes are scaled down for domestic use but, for me, they remain too complicated and I can't see myself cooking many (although if they are restaurant dishes, then I'd love to eat several from the menu).
Several of the big-hitting Michelin starred chefs feature - Marcus Wareing and Claude Bosi,for example, together with lesser known chefs, like Galton Blackiston and Russell Brown.
Interesting magazine but I already suspect that I'll be unlikely to renew the subscription at the end of the year
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.