In the cracking November issue of Chef Magazine, our cover Chef is Paul Foster talking about his recent Michelin Star, Kickstarter, family life, plans for the future and his new book.

We travel to Berlin to interview Dylan Watson-Brawn, who at the age of just 25, is already running one of Europe’s most exciting restaurants, Ernst.

We have a fascinating insight into Falconry with Jose Souto who explains all there is to know about hunting with birds and this ancient art.

We are welcomed into the Italian Embassy where we have a fascinating interview with head chef Danilo Cortellini.

We have a Christmas Gift Guide for Chefs with a few ideas for you and hear from Seven Springs Wine, a new company doing things different in South Africa.

We are delighted this month to introduce a new feature called Ingredients in association with Gastronomix, a website that provides creative ideas and recipes for single items and how these can be used in different ways. This month is the seasonal favourite, Brussels Sprouts.

WIth a bumper recipe section and book reviews, this simply is another issue not to be missed.

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