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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

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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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Single Digital Issue - February 2019
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Issue Cover

Chef & Restaurant Magazine  |  February 2019  


Welcome to the February issue, our biggest and most feature packed magazine so far.

This month we catch up with Dom Robinson, Chef-Patron of The Blackbird in Newbury, and talk to him about the joys and frustrations of the industry, what made him want to be a chef and where he sees himself five years from now.

We interview Duncan Ray after his watershed year in 2018 after picking up numerous awards and accolades for his 20-seater Little Fish Market Restaurant in Hove.

We were lucky enough to be invited to meet and talk with Martin Berasategui, regarded as one of the best chefs in the world having amassed an incredible 10 Michelin stars, at the opening of his new restaurant Etxedo at Bless Hotel in Madrid.

We have four amazing company profiles in this magazine...bringing you all the information you actually want to know on some fascinating companies, Te Mana Lamb, Colston Bassett, Freshview Foods and Koppert Cress.

We have a new feature starting this month, the Sommelier Diary, that will include guest Sommeliers on their views and thoughts on the industry.

Our wine feature this month is from New Zealand and our Ingredients section from Gastronomixs focusses on the Beetroot.

With our regular pieces from British Charcuterie, Westminster Kingsway and our stunning range of recipes, the best just keeps on getting better.
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   |   February 2019   


Welcome to the February issue, our biggest and most feature packed magazine so far.

This month we catch up with Dom Robinson, Chef-Patron of The Blackbird in Newbury, and talk to him about the joys and frustrations of the industry, what made him want to be a chef and where he sees himself five years from now.

We interview Duncan Ray after his watershed year in 2018 after picking up numerous awards and accolades for his 20-seater Little Fish Market Restaurant in Hove.

We were lucky enough to be invited to meet and talk with Martin Berasategui, regarded as one of the best chefs in the world having amassed an incredible 10 Michelin stars, at the opening of his new restaurant Etxedo at Bless Hotel in Madrid.

We have four amazing company profiles in this magazine...bringing you all the information you actually want to know on some fascinating companies, Te Mana Lamb, Colston Bassett, Freshview Foods and Koppert Cress.

We have a new feature starting this month, the Sommelier Diary, that will include guest Sommeliers on their views and thoughts on the industry.

Our wine feature this month is from New Zealand and our Ingredients section from Gastronomixs focusses on the Beetroot.

With our regular pieces from British Charcuterie, Westminster Kingsway and our stunning range of recipes, the best just keeps on getting better.
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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