Chef & Restauarant Magazine is the number one publication for professional chefs. Delivered 12 times
15/12/2025
Our Chef Legend No.10 🎄🎄
Always full of positivity, an incredible role model, passionate about training and mentoring young chefs plus an incredible ambassador for Scottish gastronomy.
This year, Lorna and her team opened the doors on what would usually be a day off, to welcome in a roomful of multi-Michelin starred chefs. The Cail Bruich team served up an incredible lunch prior to the Michelin Reveal at Kelvingrove Museum that absolutely blew the chefs socks off and set the group of invitees up for an incredible evening of celebration.
11/12/2025
Chef Legend No.9 🎄
11/12/2025
Chef Legends No.7 & 8🎄
Two new GOLD legends
10/12/2025
A few words from one of our Chef Legends 🎁
10/12/2025
Chef Legend No.7🎄🎄
10/12/2025
Chef Legend No.5🎄🎄
10/12/2025
A few words from our first GOLD Chef Legend 🎁
10/12/2025
Chef Legend No.4 🎄
Our first recipient of a GOLD legend badge🥇
Be the first to know and let us send you an email when Chef & Restaurant Magazine posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
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.
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 family. We look forward to welcoming you on board.
