>>This issue of Stir it up is a real summer sizzler! In line with the season (and hopefully accompanying good weather!), we’re focusing on all things ‘barbecue’, but not in the traditional sense.
Whilst al fresco barbecues will always have a place in the culinary hearts of the nation, we take a look at how operators can also generate smokin’ hot profits from global barbecue-inspired dishes. As the number of people opting for plant-based diets continues to increase, we’ve also got some delicious solutions for meat-free barbecue options.
Our resident mixologist Luca Cordiglieri provides the finishing touches by recommending the best tipples to serve to accompany the strong flavours of barbecued dishes.
Using social media to publicise your food offering is a cheap and effective method to generate business – but how do you ensure your food images look good enough to eat? Award-winning food photographer Jak Spedding takes some time out from behind the lens to share his tips on successful snapping (page 15).
Finally, our Leading Light is talented Lancastrian Mark Birchall, who was recently awarded four AA Rosettes, just four months after gaining three Rosettes, at his fabulous new ‘restaurant with rooms’, Moor Hall.
Keep creating a stir!
SIU EDITOR Janine Nelson