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

(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.

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Issue Cover

Chef & Restaurant Magazine  |  June 2019  


We were lucky enough to secure an exclusive one to one interview with the legend Marco Pierre White. Up close and personal, read it all in this months edition.

From pot-washing to getting a job on gum tree, find out how humble and incredibly creative Chris Denney is now shifting into fifth gear at 108 Garage.

It is not often a Chef has to provide high calorie and nutritious meals for Olympic Rowers and then switch to fine dining for its clubs members, find out how chef Vas and his team manage at Leander Club.

Les Vergers Boiron have been dedicated to sourcing and supplying the best possible fruit solutions for three generations and are now the leading producers of frozen fruit purees in the world, read their full story here.

Foie Royale has delighted chefs across the UK and Europe who wish to keep Foie Gras on their menus without the concerns of the associated cruelty the classic rearing techniques the product is labelled with.

With BBQ season hopefully upon us, we attended a wonderful event by Alaska Seafoods and three chefs showcasing this incredible product and the wonderful benefits that can be achieved from the BBQ.

Do you know your truffle from your Bon Bon? A great article featuring Valrhona chocolate and recipes.

We have increased our Sommelier Diary section now...even giving it its own introductory page. Read two fascinating articles from two great wine experts in this ever changing area.

Our wine region looks at Cotes-Du-Rhone and our ingredients section from Gastronomixs is the Cherry. Find out more ways to use this product.

With a bumper recipe section this really is an edition that will keep you engaged, entertained and inspired.
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.
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Issue Cover

Chef & Restaurant Magazine   |   June 2019   


We were lucky enough to secure an exclusive one to one interview with the legend Marco Pierre White. Up close and personal, read it all in this months edition.

From pot-washing to getting a job on gum tree, find out how humble and incredibly creative Chris Denney is now shifting into fifth gear at 108 Garage.

It is not often a Chef has to provide high calorie and nutritious meals for Olympic Rowers and then switch to fine dining for its clubs members, find out how chef Vas and his team manage at Leander Club.

Les Vergers Boiron have been dedicated to sourcing and supplying the best possible fruit solutions for three generations and are now the leading producers of frozen fruit purees in the world, read their full story here.

Foie Royale has delighted chefs across the UK and Europe who wish to keep Foie Gras on their menus without the concerns of the associated cruelty the classic rearing techniques the product is labelled with.

With BBQ season hopefully upon us, we attended a wonderful event by Alaska Seafoods and three chefs showcasing this incredible product and the wonderful benefits that can be achieved from the BBQ.

Do you know your truffle from your Bon Bon? A great article featuring Valrhona chocolate and recipes.

We have increased our Sommelier Diary section now...even giving it its own introductory page. Read two fascinating articles from two great wine experts in this ever changing area.

Our wine region looks at Cotes-Du-Rhone and our ingredients section from Gastronomixs is the Cherry. Find out more ways to use this product.

With a bumper recipe section this really is an edition that will keep you engaged, entertained and inspired.
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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