Category: News
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Share the love – How sharing platters enhance social dining
Communal dining is here to stay. Curious consumers love the idea of trying a bit of everything instead of being constrained to choosing one dish off the menu, and enjoy the occasion of dining at long tables alongside fellow foodies. Dining occasions have become less defined and more informal, and the sociable sharing culture of…
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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…
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Putting good nutrition & hydration on the care menu
Care and hospital caterers across the world will be playing their part to highlight the importance of good nutrition and hydration later this month. Whilst both of these issues are vital throughout the year, March 12-18 sees the return of Nutrition and Hydration Week, with a range of events to raise awareness to patients, staff…
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Eat the season: Kale
Kale is a member of the Brassica family of vegetables, related to both broccoli and cabbage. Kale is normally a deep green hue but can also be found tinged with blue or purple or variegated white. It’s hardy – able to stand extremes of weather. Cold weather, in fact, brings on the colour in the…
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University is a very dangerous time” for students with food allergies
Students who suffer from food allergies are at their “most vulnerable” when they start university, according to a pioneering university caterer. Jacqui McPeake, who is the head of catering at Manchester Metropolitan University and a regional chair of TUCO (The University Caterers Organisation), says leaving home to go to university is a “very dangerous time”…
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Turn over a new leaf
The exponential growth of plant-based eating There are currently more than half a million vegans in the UK, representing an increase of over 260% in 10 years. In addition, there are 1.2million vegetarians, and the number of people choosing a predominantly but not exclusively meat-free diet is on the rise too, so it’s an ideal…
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Bring American and Mexican favourites to your menu with Lion World Flavours
With big, bold flavours, heat and spice, Mexican and American food is an enduring favourite that keeps customers coming back for more. Now, World Flavours from Lion Sauces makes it quick and easy to bring these must-have cuisines to your menu. Spice things up with Mexican sauces With Lion Mexican sauces, it’s simple to create the…
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Advice from the Experts: Attracting and retaining future talent
With National Apprenticeship Week taking place this month (March 5-9), Jill Whittaker, managing director of HIT Training – the UK’s expert hospitality training provider – talks about the steps businesses can take to help change perceptions of the industry and engage the younger generation to take up a career in hospitality… According to recent research…