Category: News
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Introducing Radnor Plus, more than water!
Radnor Hills have been on a mission to create the perfect range of enhanced water products that are full of natural goodness and make the ideal on-the-go hydration source, energy booster or new gym buddy for those living busy, active lifestyles. Made using natural ingredients their new Radnor Plus Energy range gives you around the same kick…
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Discover Charcuti® and SunBlush® Ranges
Discover Charcuti® and SunBlush® ranges : a wide range of high quality charcuterie and slow roasted tomatoes to create the perfect sharing board! Charcuti® A traditional & authentic charcuterieThe curing process for salami and cured hams is a very traditional form of food production and preservation. Salt is used to draw out the moisture and…
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Eat the Season – Salmon
By George McIvor, chairman of The Master Chefs of Great Britain Did you know? Once thought of as a luxury food, salmon is now one of the most popular fish species in Europe, North America and Japan. Salmon aquaculture is one of the fastest growing food production systems – farmed salmon accounts for 70% of the market.…
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Advice from the Experts – Take your business a step further
Reasons why a fledging food business should consider renting a commercial kitchen space By Will Beresford, CEO and co-founder of FoodStars www.foodstarsuk.com With fully fitted spaces available on a flexible membership programme, commercial kitchen spaces allow emerging brands the kitchen space they need to take their business one step further. Tech platforms are enabling more and…
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Pulling the plug on plastic pollution
Caterers are being urged to ‘do their bit’ in the global battle against plastic pollution. Sir David Attenborough recently called for the world to act on plastic, after witnessing its impacts on marine life during the filming of his latest TV series Blue Planet II. “The growing pressure on companies, particularly in the retail, food…
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News from Country Range – Sharing Boards & Platters
The ongoing popularity of informal dining has seen the trend for sharing platters rocket. The theatre of a board laden with tasty morsels is one which never fails to disappoint. It’s a trend that’s set to stick around – in fact diners actually expect to see sharing options on menus, so it’s important to make…
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From tiny acorns do Great Oak’s grow
At the age of 21, Craig Johnston was the youngest ever winner of MasterChef: The Professionals. The talented sous chef was the eleventh winner to be awarded the coveted title, after taking on 47 other professionals over seven weeks. We caught up with Craig to find out what life is like post-MasterChef… “It’s been crazy…
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Food for Thought – April 2018
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk Beet yourself up The new Botanical Brunch menu at Plateau in London’s Canary Wharf includes an array of vegan delights including this beetroot tagliatelle, smoked beetroots topped with toasted pine nuts. Flower power The Chop House chain of restaurants is paying homage to “the king of plant-based eating” – the…
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My Signature Dish – Professor Alice Roberts
For anyone who’s watched a science documentary over the last 15 years, the chances are Professor Alice Roberts will be a familiar face to you. Ever since her first appearance on Channel 4’s Time Team Live back in 2001, she’s been busy writing and presenting a series of high-profile TV programmes exploring a diverse range…
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City of Glasgow College Crowned Country Range Student Chef Challenge 2018 Winners
Following an enthralling final played under the watchful eye of a live exhibition audience at Hotelympia on Wednesday 7th March, City of Glasgow College fought off fierce competition from nine other colleges to scoop the prestigious Country Range Student Chef Challenge crown. Under the tutelage of lecturer Robbie Phillips, the winning team, which consists of Erin…