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Digital Subscriptions >  Trade & Professional > Catering > Chef Magazine > December 2018

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Chef Magazine

(0 Customer Reviews)   |     Write Review 12 issues per year What does it mean to be a Chef? Aside from creating fantastic food you must be many other things.

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Issue Cover

Chef Magazine  |  December 2018  


In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.
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 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 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 Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Issue Cover

Chef Magazine   |   December 2018   


In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.
As a subscriber you'll receive the following benefits:

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

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