Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > March 2019

ipad ipad
Title Cover Preview Chef & Restaurant Magazine Preview
ipad ipad
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.

Available version

Chef & Restaurant Magazine Online Magazine Chef & Restaurant Magazine Magazine Cover Chef & Restaurant Magazine Magazine page Chef & Restaurant Magazine Online Magazine Chef & Restaurant Magazine Magazine Cover Chef & Restaurant Magazine Online Magazine Chef & Restaurant Magazine Magazine Cover
Digital Edition
SAVE 41%

Select your version

Single Digital Issue - March 2019
$5.49
Annual Digital Subscription
Only $ 3.25 per issue
SAVE
41%
$38.99
Please note that the calculations are for illustration purposes only. Savings are calculated on the comparable purchase of single issues over the subscription period and can vary from advertised amounts. Complete your collection savings are based on the RRP of the latest issue.

Pocketmags currently accepts the following methods of payment:
Payment Options
Issue Cover

Chef & Restaurant Magazine  |  March 2019  


In the March issue of Chef & Restaurant Magazine, we feature Ben Murphy and discover how he is reimagining one of the capital's landmark restaurants in his own image.
Read about the story behind Valrhona's new 75% Tulakalum chocolate and why Belize is indeed better.
We speak to Chef Davide Degiovanni, Executive Chef at the stylish Union Street Cafe in Southwark, part of the Gordon Ramsey Group.
Spring brings with it new produce offerings and we provide you with what is in over the next three months from the experts at Freshview Foods.
Read about the recent CHEFStable experience bought to you by TRUEfoods and featuring talent including Clare Smyth and Sat Bains.
We interview George Dingle who is now calling San Francisco home and hear about the first couple of months of the newly opened members only club for the Hospitality Industry TRADE.
With articles from Pidy, Colston Bassett, our regular Sommelier Diary piece, Westminster Kingsway College and our regular ingredients section from Gastronomixs, not to mention our biggest recipe section ever, this is a must read for every professional chef and restaurant.
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.
N/A
0 Customer Reviews
There are currently no reviews for this title
Login and be the first to write a review
Issue Cover

Chef & Restaurant Magazine   |   March 2019   


In the March issue of Chef & Restaurant Magazine, we feature Ben Murphy and discover how he is reimagining one of the capital's landmark restaurants in his own image.
Read about the story behind Valrhona's new 75% Tulakalum chocolate and why Belize is indeed better.
We speak to Chef Davide Degiovanni, Executive Chef at the stylish Union Street Cafe in Southwark, part of the Gordon Ramsey Group.
Spring brings with it new produce offerings and we provide you with what is in over the next three months from the experts at Freshview Foods.
Read about the recent CHEFStable experience bought to you by TRUEfoods and featuring talent including Clare Smyth and Sat Bains.
We interview George Dingle who is now calling San Francisco home and hear about the first couple of months of the newly opened members only club for the Hospitality Industry TRADE.
With articles from Pidy, Colston Bassett, our regular Sommelier Diary piece, Westminster Kingsway College and our regular ingredients section from Gastronomixs, not to mention our biggest recipe section ever, this is a must read for every professional chef and restaurant.
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.
Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

  For weekly publications please allow up to two to four weeks for your first delivery.
  For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.
  For bi-monthly publications please allow up to six to eight weeks for your first delivery.
  For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

Chef & Restaurant Magazine
Annual Digital Subscription for $38.99 saving 41%
Ristorando
Annual Digital Subscription for $10.99 saving 21%
Bartù
Annual Digital Subscription for $6.99 saving 16%