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Chef & Restaurant Magazine

12 issues per year Write Review From $3.75 per issue What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.

WAYS TO READ Chef & Restaurant Magazine

Single Digital Issue August 2020
 
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Annual Digital Subscription $44.99 billed annually
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Chef & Restaurant Magazine  |  August 2020  


In our August issue we interview the funniest Chef in the UK, Glynn Purnell, the poster boy for Birmingham’s Food Scene.
We look at the increasing new Pandemic…the Influencer, the plague that is hitting the hospitality scene before it has even got back on its feet.
Andrew Richardson chats with Ben Crittenden, the chef with two things on his mind, cooking great food and looking after his family, oh.. and listening to heavy metal.
We feature the changing scene in Saudi Arabia and chat with the woman leading the culinary world debut.
Koppertcress is a name everyone knows, but do you know the man behind it? We interview Rob Baan and hear his story.
Over the last couple of months we ran an online competition with Norwegian Seafood Council and here we look at the four finalists and hear from the winner of the amazing prize.
With so many places offering takeaways over the last few weeks we hear from Lussmanns and why they are passionate about sustainably sourced food and packaging.
Our business spotlight this month looks at Tavolino, a new restaurant opening its doors at the end of July.
Our wine region is Argentina and Charles Carron Brown talks all about Furnace Projects wines.
Our Pastry section has a wonderful interview with Chris Underwood who has worked in some of the countries toughest and most renowned kitchens.
Our Ingredient this month is Aubergine and we have a bumper Recipe section this month to help and inspire you.
What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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However for iOS we recommend an iPad Air/iPhone 5s or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
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Great Mag Chef & Restaurant trade

Great Mag Chef & Restaurant trade always have a copy handy. Reviewed Friday, 19 June 2020

Full of new ideas

Great articles Reviewed Thursday, 18 July 2019

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