March Stir It Up Magazine 2021

March 21 large

March marks the end of a dark winter and the coming of spring. New season ingredients such as Lemon Sole, the star of our Eat the Season feature as well as spring greens, beetroot, leeks, carrots and so much more are a great reminder that summer and better times are on the way.

This issue we’re celebrating the brilliant talent we have in all corners of the foodservice marketplace who are, in spite of the limitations, continuing to push forward and innovate in their sectors.

First, we have our cover star, Gareth Ward of Michelin starred restaurant Ynyshir sharing with us his story, top tips and a stunning recipe from the Ynyshir menu in our Leading Lights feature on pages 39-41.

Looking to the education sector we have a special edition of our Five Ways to Use feature on pages 24-25 where we interview Darren Creed, chef lecturer at Loughborough College, the first college to be awarded the Craft Guild of Chefs College and University Accreditation, a fantastic attainment which is particularly special considering the difficulties we all faced in 2020.

As takeaway and delivery operations continue to be the sole revenue stream for hospitality caterers, we have two features specifically focused upon developing an offering for this market. First we have several leading operators, chefs and brands sharing their recipe inspiration and menu ideas in our bumper Melting Pot feature on pages 30-33. Then on page 37 we share content from the new ‘Take Out to Eat Out’ e-Book which contains advice and tips from some of the best expertise in the industry on how to develop and market an ‘at home’ dining offer.

Click here to read this month's stir it up magazine.

Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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