Chef & Restaurant Magazine

Chef & Restaurant Magazine Chef & Restauarant Magazine is the number one publication for professional chefs. Delivered 12 times

ATTENTION ALL PASTRY CHEFSLove Productions are a TV production company who make the award winning ‘The Great British Bak...
15/07/2025

ATTENTION ALL PASTRY CHEFS

Love Productions are a TV production company who make the award winning ‘The Great British Bake Off’ and its hit sister show, ‘Bake Off: The Professionals’.
Our most recent series of Bake Off: The Professionals, is currently airing on Channel 4 and we are looking for talented teams of UK-based pastry chefs to apply to take part in the next series – which will be our 11th series!

We have had many incredible pastry chefs compete over the years and we want to continue to showcase the elite from the world of professional pastry across the UK.

We will be looking for teams of 2 people - one member of the team will be the ‘Team Captain’, who will then nominate another team member to join them. These two team members do not have to work at the same establishment, just both need a real passion for pastry!

We are keen to celebrate diversity and up-and-coming talent within the industry and are delighted to be able to offer this opportunity to some of the country’s most aspirational pastry chefs.
Our applications are now open, here is the link to apply: www.applyforbotp.co.uk

The stunning new issue of The Pastry Section is out now. Featuring an interview with Michael Kwan, executive chef of pas...
11/07/2025

The stunning new issue of The Pastry Section is out now. Featuring an interview with Michael Kwan, executive chef of pastry at The Dorchester and President of the UK Pastry Team.

Also including interviews with on his new chocolate shop and on Scoff and being an ambassador for .
We talk to about her chocolate and pistachio swirl and and on fulfilling one of his career-long ambitions.

With a fascinating article from on adding a touch of luxe to afternoon tea and a recipe from

Features from



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An incredibly emotional moment when  won the Lifetime Achievement Award at the Cateys last night. You could have heard a...
08/07/2025

An incredibly emotional moment when won the Lifetime Achievement Award at the Cateys last night. You could have heard a pin drop as he spoke.

Congratulations to all winners on an amazing night for hospitality and thank you to for the invite.

 is to get another star! ⭐ This time on the Hollywood Walk of Fame ⭐ 👣 ⭐ The Hollywood Chamber of Commerce announced the...
03/07/2025

is to get another star! ⭐

This time on the Hollywood Walk of Fame ⭐ 👣 ⭐

The Hollywood Chamber of Commerce announced the news on Wednesday, listing all the recipients for stars next year, with Gordon Ramsay’s recognised in the television category 📺

Congrats GR!

⭐️

🔥LEGEND ALERT 🔥✅ 23 years a   ✅ appx 2300 student chefs trained.✅ hangs up his chefs whites and goes fishing 🎣 Total leg...
03/07/2025

🔥LEGEND ALERT 🔥

✅ 23 years a

✅ appx 2300 student chefs trained.

✅ hangs up his chefs whites and goes fishing 🎣

Total legend Vince Cottam - we will miss you! Thankyou for all the training you have done, helping student chefs enter the sector with confidence and foundation.

Enjoy your retirement!



The new monthly   segments on  are a great opportunity for  to chat all things chefs, food and produce with  to a wide a...
02/07/2025

The new monthly segments on are a great opportunity for to chat all things chefs, food and produce with to a wide audience of consumers.

Last night they chatted about with some excellent commentary from on how British consumers can support British growers as the recent hot weather has brought forward harvests and created a surplus of fresh fruit and vegetables.

In advance of World Chocolate Day on July 7th, Claire also spoke about exceptional British Chocolatiers and how they rival the finest Swiss, Belgian or French - notably

“ has a lot of friends in London. He had been hearing rumours of a new two  star in Kent. But there are rumours every ye...
01/07/2025

“ has a lot of friends in London. He had been hearing rumours of a new two star in Kent. But there are rumours every year, right? We didn't take it seriously. I had a skiing trip in Bulgaria booked. I had said that I would take Josh to the next Michelin awards, so I sent him without me. Before I left, I was joking with Josh that he would have to get up on the stage for me - never did I think that would be the case!”

July Digital edition is available across all platforms. Purchase or subscribe via the link in our bio.

This month featuring
.w.jackson .suvarna .tavares87 .luke .sadler .essential

28/06/2025
There’s a new   in town  conference 💕
26/06/2025

There’s a new in town conference 💕

“It’s not just a competition. You’re putting your career on the table in front of 15 or 20 judges who are well respected...
19/06/2025

“It’s not just a competition. You’re putting your career on the table in front of 15 or 20 judges who are well respected and at the top of their game. If you mess up something, these guys - they know. No one should look at this as a competition, you’re testing your skills under the eyes of the leading players in the profession”

As the time nears when the finalists NCOTY will be announced, we chatted to Larry about his 2016 win, joining an incredible line up of NCOTY winners including .desai

Good luck everyone! Not long now!

🔥Ugly Butterfly 2.0 🔥Join  on Insta live at 11am to find out more..!!!
18/06/2025

🔥Ugly Butterfly 2.0 🔥

Join on Insta live at 11am to find out more..!!!

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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.