Restaurant magazine: Guide to plating-up and menu mastery

By Emma Eversham

- Last updated on GMT

Related tags: Restaurant, Menu, Restaurant magazine

Don't dive in to making art on the plate before reading Restaurant magazine's guide to plating-up
Don't dive in to making art on the plate before reading Restaurant magazine's guide to plating-up
There's more to making food look good than squeezy bottles, tweezers and fistfuls of borage, as the November issue of Restaurant magazine shows in its guide to plating-up.

Roganic's Ben Spalding and The Sportman's Stephen Harris are among those sharing their views on 'culinary art' while Restaurant's Joe Lutrario dishes up 'the seven deadly sins of plating' and shows how less can be more with garnish in this in-depth look at presentation on the plate.

"Food can look fantastic on the plate and some chefs clearly have artistic talent, but it's dangerous for cooks to think of themselves as artists, especially as the remains of their creations are destined to be unceremoniously flung into a bin five minutes later," writes Lutrario.

This month's Table talk feature looks at menus with some of the top names in the pub game sharing their thoughts on how to write a winning menu by looking at structure, value and the importance of specials.

Restaurateur Arjun Waney talks about his latest projects in Business Profile and there's the all important coverage of last month's National Restaurant Awards, plus analysis, masterclasses and more.

The November issue of Restaurant magazine is out in shops on 2 November or subscribe to the publication ​to become one of the first to read its latest features, analysis and comment on the restaurant industry.

Related topics: Business, New Products, Restaurants

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