Food'n'Chef is independent. Chefs and restaurants do not pay to appear in the magazine, and we do not accept payment for reviews, placement or links.
We feature chefs whose cooking we have seen and tasted, or whose work we know from people we trust. A Michelin star is not required, and neither is a famous restaurant: a grandmother with a family recipe has the same place here as a three-star chef.
Every story is based on an interview with the chef. The chef speaks in the first person; we edit for clarity, length and English, and we keep their voice and their facts. A chef who wants to correct their story can write to us at any time.
The chef's version is the recipe as the chef gave it to us. Restaurant recipes sometimes rely on equipment or ingredients a home kitchen does not have, so for some dishes we publish a home version: the same dish adapted by our editors. A home version is marked as tested only after it has been cooked from the page in an ordinary kitchen.
The dishes in our photographs were cooked by the chefs and their teams for the story.
We check the restaurants in the magazine regularly. If a restaurant has closed, moved or changed its name since we visited, the chef's page says so and gives the date of our last check.
If something on Food'n'Chef is wrong, tell us at [email protected]. We correct factual mistakes promptly and note significant corrections at the end of the page.
We use software, including AI tools, to help with translation, transcription and recipe conversions. A person reads and approves every text before it is published, and no photograph in the magazine is generated by AI.