Sectors

June Stiritup Magazine

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This issue we’ve been focusing our attention on kiddie consumers. We’ve been channeling our inner child to bring you a wealth of recipes and information to help you cater better for younger diners, whether that be in an education, hospitality or care setting.

 

With the wants and needs of children often taking priority when families are choosing where to eat out, it’s vital that outlets get their offer right. Our Category Focus (pages 15-17) looks at the products and dishes you need to be serving to attract the family pound, whilst our Melting Pot (pages 26-28) is packed with brilliant recipe suggestions from the country’s leading chefs.

The inspirational Haleh Moravej, senior lecturer in nutritional sciences at Manchester Metropolitan University, talks about the benefits of probiotics and fermented food in the care setting on page 23, and Countdown presenter Nick Hewer shares his favourite recipe on page 41.

On a similar sweet theme, the current holders of the Country Range Student Chef Challenge, City of Glasgow College, share their Five Ways to Use Cocoa Powder on page 37.

June sees the official launch of the 2019/2020 Country Range Student Chef Challenge and we’re hoping for a record number of entries. Catering students and lecturers can sign up to enter the UK’s most prestigious student competition at www.countryrangestudentchef.co.uk.

SIU EDITOR
Janine Nelson

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Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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