May Stiritup Magazine 2018


For starters...

>>  Student chefs are the future talent pool of the catering world and, judging by the creativity and skill on display at the recent Country Range Student Chef Challenge final, the industry is in safe hands.

We were blown away by the high standard of all of the 10 finalists and the judges had a tough job choosing a winner – with the prestigious accolade going to the team from City of Glasgow College. Our four-page Challenge special has all of the details, along with a gallery of all of the competitors. Congratulations to everyone who took part.

As day-parts become ever more blurred, we’ve got lots of help and advice on how caterers can capitalise on this trend and attract more footfall into their venues in traditionally quieter time slots. Our Melting Pot (page 34-35) is bursting with breakfast and brunch menu inspiration.

With summer finally on the horizon, it’s time to tweak your menus to include the bounty of delicious seasonal products on offer. Our Eat the Season feature is all about asparagus this month with lots of inspirational recipe ideas, and for delicious desserts, look no further than the new launches from Country Range, including our decadent cover star!

We also look at the UK’s growing reputation as a foodie destination and chat with regional chefs to find out how they are promoting local produce on their menus.

Keep creating a stir!

SIU EDITOR Janine Nelson

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Written by Thomas Ridley FoodService
Thomas Ridley FoodService
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