Chef Magazine

Chef Magazine | December 2018

In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.

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 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 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

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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.

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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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Chef Magazine | December 2018

In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.

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.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

Chef Magazine | December 2018

In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.

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

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

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.

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Our magazine apps run on all iPad and iPhone devices running iOS 7.0 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.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

Chef Magazine | December 2018

In the bumper December issue our cover feature is Tom Kitchin. We have an incredibly in-depth and up close and personal interview with Tom about his new venture, his existing businesses, his family life and how he manages to fit this all in.
We interview Bo Bech, the thoughtful and unconventional Copenhagen-based chef behind the acclaimed Geist restaurant.
We feature TRADE, the new members only club for the hospitality industry, a long overdue venue and the conception of Master Sommeliers Xavier Rousset and Gearoid Devaney.
We talk to Chef Patron Colin McGurran and Head Chef Gareth Bartram of the newly-accredited Michelin Starred Winteringham Fields and find out how they are giving their diners a fresh, ever-changing farm-to-fork experience.
We feature the rise of Craft Beers and how to cook at the intersection of craft beer and great food.
We speak to thee of the hottest sommeliers in the UK today, to understand just how rewarding the partnership between Sommelier and Chef can be.
With our usual wine feature, training, ingredients and recipes, this is truly a stunning edition to end 2018.

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.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.