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 provides further
recipe inspiration on page 29, and our Green Gauge column examines the environmental impact of our seafood choices on page 25.
We’ve also been raising a glass to the success of grown-up soft drinks with a look at how to cater for the growing army of consumers identifying as tee-total (page 16).
TV chef and “caterer with a conscience” Allegra McEvedy is our wonderful Leading Light this month, providing fascinating insight into her hugely successful career, whilst Chris Wheeler, executive
chef at Stoke Park, shares one of his favourite vegetarian recipes in this month’s On The Range feature’.
Our Education focus this month looks at whether the law should be changed to allow university and college caterers to stock a supply of epipens in case a student suffers a food allergy-related medical emergency. We’d love to know what you think about this and, indeed, any other topic we’ve covered in this issue.
As always, we welcome your comments and suggestions so please do drop me a line at [email protected]
Keep creating a stir!