Category: News
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Eat the Season – Game
By George McIvor, chairman of The Master Chefs of Great Britain Game on Game falls into several categories: • Small birds including quail, winged game such as duck or grouse • Ground game hare, rabbit and squirrel • Big game which is predominantly venison in this country but includes animals like wild boar, moose or…
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Shortlist for the NACC Awards 2018 revealed
The shortlist for the NACC Awards 2018 has been revealed by the National Association of Care Catering (NACC). Recognising teams and individuals across the care catering sector, the prestigious awards celebrate innovation, excellence and the dedication to deliver above and beyond and ensure exceptional service every day. The winners will be announced at the NACC…
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Doggy bag scheme proves to be a best friend
A scheme to tackle ‘plate waste’ in Scottish restaurants has been hailed a “res-hounding” success. Uptake of the ‘Good to Go’ doggy bag scheme has surged by over 100% since April 2017 with over 42,000 doggy boxes going into circulation. Currently one in every six meals served by restaurants is thrown away, costing the Scottish…
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Melting Pot: Superheroes
Power up for serving superfoods Healthier eating is the most important current trend affecting food menus. As the nation battles an obesity epidemic, the demand for healthier options when eating out of home is on the up and consumers are taking more of an interest into their health and wellbeing – with superfoods taking centre…
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Melting Pot – Game for anything?
With the start of the grouse shooting season taking place later this month on the “Glorious Twelfth”, chefs are gunning to get game birds on their menus. Game is wild, natural and free range, as well as low in fat and cholesterol, making it a healthy alternative to other red meats. This abundance of wild…
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McCain’s food trend highlights from the Casual Dining Show 2018
Earlier this year saw the return of the Casual Dining Show, the only trade show solely dedicated to the casual dining sector. This year’s event had over 200 suppliers, tastemakers and trendsetters turning up to London’s Business Design Centre, ready for two days of showcasing what the cutting edge of the casual dining industry has to…
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Advice from the Experts – Providing access for all
By Ross Calladine, head of business support for VisitEngland One in five of the UK population is disabled and VisitEngland research in 2015 showed that £12billion was spent on trips where a member of the party had an impairment, which includes money spent by tourists and day trippers in restaurants. There are three aspects all…
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Food for Thought August 2018 – Inspirational recipe ideas for late Summer menus
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk . Tea with a twist Give your afternoon tea a contemporary twist for National Afternoon Tea Week (August 13-19), replacing the traditional scones with mini continental inspired desserts, like these from Panesco. Mexico in bloom Raise a glass to the flowers of Mexico with this striking aperitif by Martha Ortiz at…
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Food and Industry News
Restaurant takeover A team of Unilever employees took part in a restaurant takeover to raise money for a great cause. The team-building day saw a kitchen takeover at Brigade Restaurant in London Bridge, which runs the Beyond Food programme. Through Brigade, Beyond Food helps adults who are homeless or at risk of homelessness, back into…
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Special feature: Streets ahead
Britain’s appetite for gourmet street grub smashes £600m a year Across the streets of the UK, magic is being made, as young chefs spin their culinary wizardry from converted campervans, trucks and trailers. Now in its ninth year, the British Street Food Awards has welcomed a record number of regional cooks to the competition, bringing…