“Continuous effort – not strength or intelligence – is the key to unlocking  our potential.” Wise words from Winston  Churchill, the man the nation looked to get us out of...

Welcome to the biggest ever issue of Stir It Up magazine. Please be aware that all of the features in the issue were written before the nation went into lockdown...

This issue we’re all about decadent desserts and sweet treats, with a three-page feature all about maximising your dessert menu, plus we’re celebrating the launch of six fabulous new Country...

For Starters... There’s been a wave of excitement about this issue of Stir it up – we’ve dedicated several pages, and our beautiful cover, to sensational seafood! Our Category Focus...

Happy New Year – and welcome to your new-look Stir it up. Whilst you’ve been working over the busy festive period, we’ve been giving your favourite foodservice magazine a little...

For starters... There’s a very festive feel to this issue of Stir it up. Our last magazine of the year is a winter wonderland of Yuletide recipes, party food ideas...

For starters... This issue of Stir it up is all about making sure you are ‘streets ahead’ of your competition. Many of the cuisine trends we are seeing filter on...

For Starters... Preparation and organisation are the keys to success for caterers in all sectors of foodservice, and this is never more true than in the run-up to the busy...

For starters... As national institutions go, afternoon tea has to be one of my favourites. There’s just something so refined and decadent about nibbling on dainty little sandwiches and fancies...

For starters... We’ve scaled new heights with this seafood-led issue of Stir it up! Our Melting Pot feature is all about sustainable seafood (page 26), our development chef Paul Dickson...