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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > January 2019

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Digital subscriptions are available across all devices and include the latest issue and all regular issues released during your subscription. Your chosen terms will automatically renew unless auto-renew is cancelled in your subscription area 24 hours before the end of the current subscription.


Chef & Restaurant 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. 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.

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Issue Cover

Chef & Restaurant Magazine  |  January 2019  


We are beyond excited to bring you our updated brand for 2019....Chef Magazine has now been renamed Chef & Restaurant magazine. Aware that many of our readers are front of house and chefs from all sorts of restaurants...we wanted to make sure we welcome everyone into the most read magazine for the chef and industry professional. This is just the start of many exciting developments in 2019.

In the January edition, we talk to James Knappett, a chef who likes to do things his own way and has gained his wealth of experience from working with some of the greatest chefs in the world and find out more behind him and his two Michelin Star restaurant, Kitchen Table.

We chat to Mark Jarvis who, since opening Anglo in Farringdon in 2016, has quickly made his mark on the London modern fine dining scene, gathering critical acclaim, guidebook approval and commercial success.

We are delighted to be Media Partner to the British Charcuterie Awards and hear from Henrietta Green about these awards and how to get involved.

We hear from Andy Lynes regarding Swiss Cuisine as he discovers that with talented Chefs and great produce it is a force to be reckoned with.

We have a fascinating article about the amazing opportunity that is now available to young chefs as the industry joins together with one common goal - to encourage and motivate student or apprentice chefs.

Our wine feature looks at Rhone Wines this month and our ingredients section focuses on the very common and much overlooked potato.

With pages of recipes to inspire you the first issue of Chef & Restaurant 2019 is a must read.
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.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.


Our magazine apps run on all iPad and iPhone devices running iOS 10.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 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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Issue Cover

Chef & Restaurant Magazine   |   January 2019   


We are beyond excited to bring you our updated brand for 2019....Chef Magazine has now been renamed Chef & Restaurant magazine. Aware that many of our readers are front of house and chefs from all sorts of restaurants...we wanted to make sure we welcome everyone into the most read magazine for the chef and industry professional. This is just the start of many exciting developments in 2019.

In the January edition, we talk to James Knappett, a chef who likes to do things his own way and has gained his wealth of experience from working with some of the greatest chefs in the world and find out more behind him and his two Michelin Star restaurant, Kitchen Table.

We chat to Mark Jarvis who, since opening Anglo in Farringdon in 2016, has quickly made his mark on the London modern fine dining scene, gathering critical acclaim, guidebook approval and commercial success.

We are delighted to be Media Partner to the British Charcuterie Awards and hear from Henrietta Green about these awards and how to get involved.

We hear from Andy Lynes regarding Swiss Cuisine as he discovers that with talented Chefs and great produce it is a force to be reckoned with.

We have a fascinating article about the amazing opportunity that is now available to young chefs as the industry joins together with one common goal - to encourage and motivate student or apprentice chefs.

Our wine feature looks at Rhone Wines this month and our ingredients section focuses on the very common and much overlooked potato.

With pages of recipes to inspire you the first issue of Chef & Restaurant 2019 is a must read.
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 & Restaurant Magazine magazine print subscription.
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