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Chef & Restauarant Magazine is the number one publication for professional chefs. Delivered 12 times

09/06/2026

Celebrating pillars of gastronomy with joined by past and present winners and finalists

Feat:

Liam Anderson

James Carberry
Jonathan Harrison

What a community this competition builds 💖

31/05/2026

“I sat down with at Wild Honey and straight away, we got on. I left there thinking ‘how am I going to work with this guy?’ I’d run through a wall for him. He just made me feel really empowered and I hadn’t experienced that before. From that afternoon, I knew I had to go and work with Anthony Demetre at Wild Honey. He was, and is, an incredible chef. I could have worked there forever”

We spend a warm spring day with firstly wandering through the kitchen gardens with head gardener Emma, then chatting Adam’s influences, inspirations and ambitions. He also reflects on his biggest supporters and mentors during his career and his love for his BFF who he met during their apprenticeship days together . "Tom would come bombing down the lane to my house in his little Citroen Saxo - I’d hear him before I would see him!” We also chat - on not daring to believe an invite to the GB&I reveal in Dublin meant FIFTY TWO was being awarded a star and discovering he had been invited to the ceremony whilst sitting with his young family in

The digital edition of the June Chef & Restaurant Magazine is now available via website. Link in bio.

This month featuring
.unitedkingdom .essential .sadler

19/05/2026

The end of Green Star and the beginning of something new.

The green star will be gradually phased out, with the 37 green starred restaurants across GB & I set to have the accolade removed at the end of 2026.

Mindful Voices - a trailblazing editorial intended to shine a light on individuals who, through their commitment and endeavours, are proposing new methods within gastronomy, hospitality and wine.

“Mindful Voices will give a platform to all those who are rewriting the rules in their respective fields. This new framework draws directly from what our inspection team witnessed firsthand: encounters and experiences that are transforming how things are done and that deserve to be shared. Staying true to it’s identity and values, will amplify and give full resonance to these voices from the worlds of gastronomy, hospitality and wine, so that they can be heard, wherever they may be” International Director, MICHELIN Guide.

The first step in the introduction of Mindful Voices will take place on 1st June at the Nordic Countries Ceremony.

08/05/2026

“Breathtaking is a word we throw around with ease. But I had not truly considered the meaning of the word until I found myself not breathing as I navigated my way through Snowdonia National Park - on my way to visit Chef Partner of
With beyond dramatic landscapes and a sheer drop of several hundred feet to the left of my car, the journey becomes more beautifully astonishing with every mile. And if the prospect of plunging your car down a mountainside wasn’t enough to make you gasp for air - the sheer beauty of the Pale Hall Estate is”

spends a day with Luke Selby. We chat about his professional journey, his vision for this incredible estate, his role as Chef Partner, winning the triple threat of competitions including Young and National Chef of the Year, his experiences cooking in Japan and building an incredible leadership team to join him in North Wales 🔥

.ova .s

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