<br />
RELAXED DINING CELEBRATION TIME<br />
Michelin-starred meals Craft Guild Awards<br />
Kenny Atkinson’s way ceremony and winners<br />
www.craftguildofchefs.org<br />
JUNE 2016 ISSUE 79<br />
CLASS ACT TOP TECHNIQUES<br />
Chef skills on display Fermentation is<br />
at Wessex Salon now trending<br />
THE OFFICIAL MAGAZINE OF THE CGOC<br />
Introducing our<br />
NEW Asian Range<br />
NEW<br />
Each 1kg pot makes 25 litres<br />
Spoon into Mix into rice wine<br />
sauces vinegar or soy sauce<br />
Inspiration C hart<br />
Choose your Broth<br />
Miso Broth Base OR Aromatic Stock Base<br />
OR Master Stock Base<br />
Choose your Noodle<br />
Rice Vermicelli, Ramen Noodles, Udon<br />
Noodles, Soba Noodles, Egg Noodles<br />
Choose your Protein<br />
Miso Broth Base OR<br />
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<a title="Stockpot - June 2016 page 3" href="http://viewer.zmags.com/publication/44074a23?page=3"> It’s been eight weeks since my last confession… </a>
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