Welcome to the first issue of 2020, and I hope all readers and followers enjoy a prosperous year
In this issue we interview Executive Chef, Darren Bunn about the challenges of managing the kitchens at the Goodwood estate, famously home to three of the biggest sporting events in the world.
Nick Harman talks to Chefs about the rise of plant-based eating and finds out how Chefs are responding to the ever-increasing demand from this sector of diners, as Gordon Ramsay recently said, “Veganism is on the rise, we’ve got to adapt and eat a slice of humble pie.”
Namai bishop has sent in a report from the Alps having interviewed Nicholas Hesinger, Chef at the private chalet of the elite Family Rothschild, no less, now one of Four Seasons Hotels’ most coveted ski addresses.
Namai also visits what is regarded as possibly the only fine dining Maldivian restaurant in the Maldives and interviews Chef Ahmed about his unique restaurant.
Josh Sims talks with Nicholas Baum, an entrepreneur, philanthropist and, more recent
