INTRODUCTIONS
Writing Magazine presents a selection of cookery and food magazines currently accepting contributions. We strongly recommend that you familiarise yourself with their guidelines before submitting and check websites, where given, for submission details.
Restaurant magazine, edited by Stefan Chomka, is primarily aimed at the restaurant industry, with chefs and restaurateurs its main readership, but it also appeals to foodies, which is reflected in the magazine’s mix of a business and more light-hearted editorial tone. Regular features each month range from business profiles of growing restaurant chains to pieces on food trends, new restaurant openings and analyses of the eating out sector as well as a masterclass recipe from a top chef. The cover feature is usually an interview with a high-profile chef. Restaurant has a number of regular freelance writers for the magazine and Stefan accepts freelance contributions (payment per word depends on experience and the quality of the writer). Restaurant also offer unpaid work experience, although it does cover travel expenses.
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