Chef & Restaurant Magazine
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Chef & Restauarant Magazine is the number one publication for professional chefs. Delivered 12 times
(9)
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Thame
Opening Hours
| Monday | 9am - 5pm |
| Tuesday | 9am - 5pm |
| Wednesday | 9am - 5pm |
| Thursday | 9am - 5pm |
| Friday | 9am - 5pm |
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Our Story so far....
Chef & Restaurant, previously 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.
After a successful acquisition and relaunch in February 2017, Chef Magazine moved from a bi-monthly publication to 12 times per year in September 2017. It is now experiencing what can only be described as a stratospheric growth and engagement amongst Chefs and the industry and as such we re-branded from January 2019 to include the growing number of Front of House readers.
This couldn’t have been done without you all, whether reader, contributor or advertiser. Your time, support and commitment to Chef & Restaurant helps to make it what it is. The emerging leading light in hospitality trade publications.
