January/February Stiritup Magazine


For starters...

>>Happy New Year! I hope you’re feeling positive and ready for whatever challenges 2019 decides to throw your way.


This power-packed double issue of Stir it up tackles hot topics a plenty - from flexitarianism to food waste, speciality breads and immersive dining – so lots to get your teeth in to!

Every year we carry out a reader survey to find out what you think of the magazine and check we’re still on point content-wise. It’s a really important and informative exercise and, this time around, you told us overwhelmingly that environmental concerns are amongst your biggest worries. In response, we’re launching a brand new feature - Green Gauge - which will focus on a different environmental topic each issue, offering advice and solutions specifically for foodservice operators. The first one, on page 11, looks at the subject of ‘food waste’. I’d love to know what you think of it so please drop me an email at [email protected] on this, or indeed any other subject or feature you’d like to comment on.

Vegan cuisine continues to make headlines and plant-based restaurateur Louise Palmer-Masterson shares her tips and advice on how to improve your vegan offering on page 21. Our Melting Pot feature also looks at how menus can be adapted to cater for a growing number of diners identifying as ‘flexitarian’.

The fabulous Bryn Williams is our Leading Light with lots of insight into the Welsh restaurant scene, whilst our Category Focus looks at how artisanal bread is becoming as important as the dishes you serve (pages 13-15). And we’ve got a bread maker worth £140 up for grabs on our Country Club page to help you get a slice of the action!

Keep creating a stir!

SIU EDITOR Janine Nelson

Stir it Up January Offers pdf...

Stir it Up February Offers pdf...

Click Here to read the January Stir it Up Magazine...

Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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