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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > March 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

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Chef & Restaurant 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 & Restaurant 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 & Restaurant 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 & Restaurant digital magazine subscription today - the ultimate chef magazine. Subscribe today!

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Single Digital Issue - March 2019
4.49
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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.

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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.

Chef & Restaurant 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 & Restaurant magazine is an essential resource for chefs who want to run a successful kitchen.


Chef & Restaurant 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 & Restaurantmagazine 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 & Restaurants’s mouthwatering recipes, such as a braised ox cheek with dumpling, smoked parsnips mash, beetroot kibbeh or chocolate walnut carob! 

Subscribe to Chef & Restaurant 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 & 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   |   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.
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