Chef magazine aims to keep the professional informed about what’s happening in the business, celebrating success and creating innovation in the industry.
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 and Restaurant, formerly Chef Magazine, is published for you. With support and contributions from Chefs 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.
Sourcing new suppliers and service partners can be exhaustive, and engagement with existing ones on new products and developments time consuming. We specialise in creative solutions to this. Running several features throughout the magazine, we have an approach whereby we ask culinary experts across the board to either test, taste or review – giving you real feedback from professionals on which you can rely.
March 2019, February 2019, January 2019, December 2018, November 2018, October 2018, September 2018, August 2018, July 2018, June 2018, May 2018, April 2018, March 2018, February 2018, January 2018, December 2017, November 2017, October 2017, September 2017, July/August 2017, May/June 2017