Magazine

In 1980 when the Institute of Master Chefs was first formed, a magazine entitled 'masterchefs' was published with the majority of the articles and the advertising eminating in the America.  It was a truly international food and wine magazine.

When the British arm of that organisation became The Master Chefs of Great Britain, the magazine ceased to exist and instead during the 1980s and early 1990s, the association published two cook books.

However the association felt that a magazine would enhance the At the end of that decade, discussions took place about the possbility of the association once again publishing a magazine.  It was at a time when the art of cooking was starting to become more fashionable and many might remember publications such as Taste and Food Illustrated could still be found on the shelves of WH Smith.

After a great deal of thought, a new magazine, The Master's Table was launched in the Autumn of 1995.  The first issue featured Paul Gayler on the cover and contained a foreword by the then President, The Earl of Bradford.  Featured restaurants included Braidwoods Restaurant as Keith and Nicola Braidwood were about the celebrate their 1st anniversary of being restaurant owners - the restaurant was was fast becoming a destination restaurant and remains so today. 

Duncan Poyser was at Flitwick Manor, Peter Gorton at The Horn of Plenty and Germain Schwab was behind the stove at Winteringham Fields.  Paul Gayler himself was starting his career as an author of cookbooks with the book 'Vitrually Vegetarian' ... Michael Bateman of the Independent wrote "There has never been a vegetarian recipe book like this - Never.".  George McAlpin of Ramore Restaurant was still racing Formula Ford cars, Sandra Bulloch of the Athenaeum Hotel wrote the gossip column and Reg Gifford owned Michael's Nook whilst Sonia Stevenson who had become the firt British woman to be awarded a Michelin star published 'The Magic of Saucery'.

In the Autumn of 2004, the magazine was once again published under the name of 'masterchefs' which has remained to this day with the April edition currently being worked on ready to be mailed out to members and subscribers in this country and abroad.  The magazine is still a wonderful mix of restaurant reviews, recipes, good wine and great reads and this next edition will be keeping up the high standards that have come to be expected over the years and throughout that time, the magazine has been edited in house by the association's secretary Sue McGeever.

Coming soon ... a complete gallery of the magazines with essential reading from each edition.  A truly descriptive record of British cuisine over the past 20-25 years.