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

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Chef Magazine

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Chef Magazine is the definitive magazine subscription for passionate chefs looking to develop their craft. Discover in-depth topics that cover, ingredients sourcing, training, cooking and front-of-house tips. Chef brings together a tasty blend of news and exclusive interviews with the industries top chefs, as well as engaging and insightful analysis of the most successful kitchens.


Chef digital magazine offers an endless list of exciting and experimental recipes that will inspire innovative chefs to start cooking up a storm in the kitchen. A subscription to Chef magazine will not only cover recipes and menu ideas, but also the ins and outs on how to run a busy kitchen.


Join the best chefs with a monthly Chef digital magazine subscription today - the ultimate chef magazine. Subscribe today!

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Issue Cover

Chef Magazine  |  August 2018  


In this edition we welcome 2 Michelin starred Brooklyn chef, Fredrik Berselius. Speaking of his book, and restaurant Aska, the Swedish born chef gives us real insight into his ambition, his love of seeking out the perfect ingredients and how he has managed to connect with nature in what is often perceived to be an urban environment. He is also, perhaps, one of the most photogenic chefs we have ever worked with!

From our own shores, we have the effusive Richard Bainbridge giving us a masterclass in preparing his legendary Quail dish, and Paul Askew offering us his viewpoint on the hospitality industry, working in media and creating a consistent, thriving business.

We spent an incredibly enjoyable afternoon with Michael Caines and Nespresso at Lympstone Manor, and also attended National Tea day at the Lancaster Hotel. Sourcing the perfect ingredient has become second nature for the majority of chefs out there, and is expected by the dining public – it is fantastic to witness the same attention to detail being given to post dinner drinks.

We also look at how social media has changed the way we attract and interact with our customers. Is it for the good for the industry or are we losing the personal touch. We hear the two sides of the story.

With an edition packed full of inspiring recipes, book reviews, news and other features, this is one not to be missed.

Chef Magazine is the UK's award-winning chef magazine created for chefs at all different levels. Covering all aspects of the kitchen such as sustainability, water, waste, ingredients, hygiene, tools, staff, recipes and procedures. Chef magazine is an essential resource for chefs who want to run a successful kitchen.


Chef is published 12 times a year and is produced in-house by Chef Publishing. With this detailed print and digital magazine, you will gain access to an online community of like-minded chefs who share their tips and experiences.


Once you have absorbed all of the learnings that Chef magazine has to offer, you can begin applying these to your own kitchen and your own recipes. Enjoy regular interviews and insights from the world's leading chefs who provide valuable guidelines for any chef to follow, as well as reviews of the latest restaurants and kitchens. Find out which chefs and restaurants have received the latest accolades or awards, keeping you up to date with the industry’s rising stars.


Try your hand at one of Chef’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob! 

Subscribe to Chef magazine today to access the following regular features:

  • Training to cover customer needs
  • Chef lecturers
  • Featured recipes
  • Seasoning tips
  • Front-of-house advice
  • Dessert choices
  • Employee training
  • Chef training
  • Product reviews
  • Event timetables
  • Awards news
  • Michelin star list

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.
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 Magazine   |   August 2018   


In this edition we welcome 2 Michelin starred Brooklyn chef, Fredrik Berselius. Speaking of his book, and restaurant Aska, the Swedish born chef gives us real insight into his ambition, his love of seeking out the perfect ingredients and how he has managed to connect with nature in what is often perceived to be an urban environment. He is also, perhaps, one of the most photogenic chefs we have ever worked with!

From our own shores, we have the effusive Richard Bainbridge giving us a masterclass in preparing his legendary Quail dish, and Paul Askew offering us his viewpoint on the hospitality industry, working in media and creating a consistent, thriving business.

We spent an incredibly enjoyable afternoon with Michael Caines and Nespresso at Lympstone Manor, and also attended National Tea day at the Lancaster Hotel. Sourcing the perfect ingredient has become second nature for the majority of chefs out there, and is expected by the dining public – it is fantastic to witness the same attention to detail being given to post dinner drinks.

We also look at how social media has changed the way we attract and interact with our customers. Is it for the good for the industry or are we losing the personal touch. We hear the two sides of the story.

With an edition packed full of inspiring recipes, book reviews, news and other features, this is one not to be missed.
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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