March 2020 Stir it Up Magazine

3.march-siu-Large-Stiritup-870px-by-597px-min

For Starters...

There’s been a wave of excitement about this issue of Stir it up – we’ve dedicated several pages, and our beautiful cover, to sensational seafood!

Our Category Focus provides a comprehensive lowdown on sustainability from an ocean perspective, our Eat the Season feature has some inspirational ideas for oyster dishes, and details of the latest launch from Country Range - King Prawns - can be found on page 10. Our development chef Paul Dickson dedicates his column to sharing a host of delicious king prawn dishes and we’ve got a fabulous sea-food inspired prize to give away on our Country Club page.

Research shows consumers are seeking out “food hugs” and looking closer to home in search of comfort food. With this in mind, our Melting Pot feature (page 34) enlists the help of chefs from our four home nations to share their national treasures.

MasterChef judge Gregg Wallace shares a recipe from his new cookbook on page 47 and, continuing on the MasterChef theme, 2016 winner Jane Devonshire talks about her new role with Coeliac UK (page 17).

I’m looking forward to watching the finalists compete in the Grand Final of the Country Range Student Chef Challenge in London this month. Ten talented teams will be battling it out for the coveted title and I wish them all lots of luck for what is sure to be a hard-fought competition. We’ll have coverage of the final in a future edition.

Keep creating a stir!

SIU EDITOR
Janine Nelson

Stir it Up March 2020 Offers...

Click here to read the March 2020 Stir it Up Magazine...

Written by Thomas Ridley FoodService
Thomas Ridley FoodService