24th October 2016
Stockpot October issue available now
The October issue of Stockpot is now available to read, featuring exclusive interviews with the new NCOTY and YNCOTY.
TV chef Andrew Scott talks of his Michelin-starred ambitions for Restaurant 56 and his time on BBC Two’s Great British Menu.
The issue also includes highlights of the recent Craft Guild of Chefs Graduate Awards and the Universal Cookery & Food Festival.
Diane Camp, development chef at Reynolds talks about the versatility of British Conference Pears, whilst Jeremy Medley of Infusion4Chefs debates the pros and cons of water baths.
To read all of the above, and plenty more, click here to read the latest issue of Stockpot.