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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > May 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 - May 2019
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Issue Cover

Chef & Restaurant Magazine  |  May 2019  


In this, our biggest ever issue, we have some huge names and huge features. Our cover story is Adam Handling, the hard working Scottish native who has been in the industry since he was just fifteen and has now built up a considerable restaurant group.
We visit Italy and find out about the heritage and production of Parmigiano Reggiano and the versatility and history of this famous cheese.
In a worlds exclusive, we interview Paul Liebrandt, whilst we were on a trip to New York, and find out about his plans to come to London for his pop up at The Greenhouse in Mayfair.
We profile Grant Creative Cuisine, who build and manufacture a range of customised sous vide equipment in the UK.
Andy Lynes interviews Anthony Genovese, the chef and owner of The Clown in Rome and we hear from Andrew Richardson who has an exclusive on Brad Carters stunning new book, Staff.
We attended an event by Bollinger to launch their 2008 vintage and learn about Le Grand Tour, a gourmet voyage with a selection of Britain's finest chefs.
We introduce our new Sommelier Diary contributor,Claire Love, who provides us with great insight into producing the perfect wine list. With the Escoffier Dinner, an article from Westminster Kingsway College on sustainability, Ingredients, Recipes and news, this is one edition not to miss.

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   |   May 2019   


In this, our biggest ever issue, we have some huge names and huge features. Our cover story is Adam Handling, the hard working Scottish native who has been in the industry since he was just fifteen and has now built up a considerable restaurant group.
We visit Italy and find out about the heritage and production of Parmigiano Reggiano and the versatility and history of this famous cheese.
In a worlds exclusive, we interview Paul Liebrandt, whilst we were on a trip to New York, and find out about his plans to come to London for his pop up at The Greenhouse in Mayfair.
We profile Grant Creative Cuisine, who build and manufacture a range of customised sous vide equipment in the UK.
Andy Lynes interviews Anthony Genovese, the chef and owner of The Clown in Rome and we hear from Andrew Richardson who has an exclusive on Brad Carters stunning new book, Staff.
We attended an event by Bollinger to launch their 2008 vintage and learn about Le Grand Tour, a gourmet voyage with a selection of Britain's finest chefs.
We introduce our new Sommelier Diary contributor,Claire Love, who provides us with great insight into producing the perfect wine list. With the Escoffier Dinner, an article from Westminster Kingsway College on sustainability, Ingredients, Recipes and news, this is one edition not to miss.
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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