The issue also marks the first with new chairman Lee Maycock at the helm and features an exclusive interview with internationally renowned chef Sat Bains.

The Michelin-starred chef received the Special Award at the 2015 Craft Guild of Chefs Awards and speaks about his commitment to tasting menus and the overall guest experience.

Christopher Basten also reflects on his chairmanship of the Guild for the past three years and his future as culinary director.

Readers can also expect a kitchen tour of Rick Stein’s new restaurant and a review of Colin McGurran’s latest book A Table at the Fields.

Detailed analysis of the Guild’s competition schedule, including the 2016 Wessex Salon Culinaire and the Graduate Awards, can also be found, alongside a discussion of the chef shortage and essential partner and industry news.

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