April 2020 Stir It Up Magazine

April big-min

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 Range desserts and three premium cakes.

To help cater for people with dysphagia who love a delicious sweet treat, check out the texture-modified red cherry roulade created by care chef Ian Clifton on page 31.

As more and more well-travelled Baby Boomers are moving into care homes, care caterers are advised to review their menus and offer new dishes in line with more sophisticated flavour profiles. Our Melting Pot (page 33) examines this changing sector and provides a wealth of suggestions and ideas to help.

Pop-up restaurants continue to thrive and, if it’s something you’re considering doing, our Advice from the Experts feature on page 43 is well worth a read.

For school caterers, we examine the Soil Association’s State of the Nation report and how it relates to school meals, with recommendations on how to improve.

I hope you’ll agree, there’s something for everyone! On the subject of magazine content, please could I urge you to spare five minutes to complete our reader survey. Your thoughts, suggestions, compliments, and criticisms are always very welcome.

Keep creating a stir!

SIU EDITOR
Janine Nelson

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Written by Thomas Ridley FoodService
Thomas Ridley FoodService