Category: News
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Food for thought: Inspiration for Winter menus
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk 1. Rice and crumbly For a deliciously warming, winter vegetarian dessert, try this coconut rice pudding made with Arborio rice, compressed mango and sorbet, honeycomb and pistachio crumble from Tilda. Full recipe click here 2. What’s your poison?! To coincide with the festive panto season, The Goring has teamed…
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Food & Industry news: Nov / Dec
Changes in breakfast and dinner timings can reduce body fat Modest changes to breakfast and dinner times can reduce body fat, a new pilot study in the Journal of Nutritional Sciences reports. During a 10-week study on ‘time-restricted feeding’ (a form of intermittent fasting), researchers from the University of Surrey investigated the impact changing meal…
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Education: Everything ‘uni’ to know about student eating and drinking habits
Slashed prices, promotional meal deals and a greater variety of grub… These are the three key reasons students say they’ll ditch the takeaways to eat at university outlets A study of 1,500 students reveals a fascinating insight into the eating and drinking patterns of today’s uni community. ‘The Students Eating and Drinking Habits Report 2018’…
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Category Focus: Catering for Special Diets
According to Coeliac UK, the UK foodservice industry is losing out on an estimated £100million a year by not catering for people with coeliac disease and their friends and family. With coeliac disease affecting 1 in 100 people in the UK, it’s vital that venues offer safe, gluten free options for diners, and those who…
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Eat the Season: Pumpkins
By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best…
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Advice from the Experts: Catering for food allergies
By David Reading OBE, co-founder and honorary vice-president of the Anaphylaxis Campaign, the only UK-wide charity solely focused on supporting people at risk of severe allergic reactions People living with a life-threatening food allergy can find mealtimes a source of enormous stress, particularly when eating out. Catering businesses have become more aware of the implications…
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Food & Industry News
Tilda Together winner reaps gardening reward A primary school in Sutton has won Tilda Together 2018 and scooped a £500 cash prize, as well as a vegetable garden designed by horticulturalist and presenter of ITV’s Love Your Garden, Frances Tophill. Foresters Primary School in Wallington won the annual competition after catering manager Terri Phillimore entered.…
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Special feature: The Dairy Dilemma
With the rising number of vegans combined with people identifying as lactose intolerant, we’ve seen the dawn of a new era when it comes to milk. Dairy consumption is declining as more and more people are shunning cow’s milk and opting for dairy free alternatives – with a vast array of products flooding into the…
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Keeping the wheels turning
Care catering campaigners are shining a spotlight on delivered meals services to highlight the important role it plays in vulnerable people’s lives. The National Association of Care Catering (NACC) is committed to protecting ‘Meals on Wheels’, and will be championing the service during a special week next month. Meals on Wheels Week will run from…
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Signature Dish: Jay Rayner
When it comes to food writing, Jay Rayner is king. The award-winning restaurant critic for The Observer and regular judge on MasterChef is both feared and respected amongst chefs. His well-crafted and brutally honest reviews can make or break a restaurant, but does he display the same prowess in his own kitchen? “I’m good enough…