Category: News

We’re constantly hearing about the ever-changing trends and flavours in the world of food, and sometimes it can be hard to keep up. Independent foodservice operators rely on up-to-date ‘intel’ to inform them of what’s hot and what’s not so that they can keep their menus fresh and compete with the High Street giants. As…

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…

The supreme quality of our own brand products has been recognised and rewarded on the red carpet this year, picking up gongs for an array of coveted awards. 2018 saw COUNTRY RANGE PERI PERI SAUCE scoop a top accolade at the prestigious Foodservice Quality Awards. Our Portuguese-inspired sauce was a winner in the Added Ingredients category, and…

Whilst the trend for plant-based eating continues to boom, the majority of people in the UK remain omnivores. Nose to tail eating is high on the agenda, not only from a sustainability angle but also from a cost perspective, as chefs and caterers look to make use of the whole animal. With this in mind,…

Christmas is all about decadence and indulgence, and, whilst enjoying the festivities, diners are much more likely to treat themselves to a dessert. According to new research from Dr Oetker, 78% of consumers would like to see more exciting desserts available on menus and this increases to 86% amongst 25-44 year olds, so it’s worth…

The Country Range own brand is considered by many to be the best in foodservice, and we’re constantly developing new products in line with evolving food trends and demands. From store cupboard essentials through to premium finished products, the Country Range own brand has a 20-year foodservice heritage providing caterers with a value for money…

By Mark Wills, head of chemical contaminants and residues at the Food Standards Agency  Recently introduced legislation (Regulation (EU) 2017/2158) requires certain food business operators (FBOs) to manage acrylamide in their business. Acrylamide is a chemical substance that is created when many foods, particularly starchy foods like potatoes and bread, are cooked at high temperatures…

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…

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…