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Stir it up magazine AUGUST 2017

JUNE 2017 Child’s Play Dishy ideas for dinky diners Are you top of the class? healthy school meals JULY 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Shell Out and Stand out from the crowd Find your unique selling point Scale New Heights how to net profits from Seafood Visit our websit e f or lo t s more advice, inspirat ion and recipes! AUGUST 2017 3 dining habits have changed and people tend t o graze now. Brunch has revolutionised Contact us... EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by www.blink-photo.co.uk Our editorial partners... THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Educating children to eat As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including EMAS, ISO14001 and FSC® certification. Food 6-7 NEW FROM COUNTRY RANGE www.stiritupmagazine.co.uk For starters... >> This issue we’re all about breakfast, brunch and Mexican food – and, in some cases, a happy combination of the two! The delicious Huevos Rancheros on our cover is a prime example, and you can recreate it for yourself by following our development chef Paul Dickson’s recipe on page 21. Brunch is the most leisurely of meal occasions, a time to relax and socialise. It’s also proving a valuable revenue stream for outlets which were historically quiet during the period between breakfast and lunch. With this in mind, we take a look at emerging trends for both breakfast and brunch to help you get your morning offering on track. No one does ‘Sunday Brunch” better than TV chef Simon Rimmer and his impressive career comes under the spotlight in our Leading Lights interview on page 36. Meanwhile, we’re off to the United States of Mexico for an in-depth look at TexMex fusion and Mexican street food. The UK eating out scene is riding high on the Mexican wave and, if you haven’t done so already, it’s time to ‘tortilla’ immerse yourself in this vibrant cuisine! Help is at hand in the form of seven, spice-loving chefs on page 22. Keep creating a stir! Ingredients @stiritupmag Features 05 CUSTOMER PROFILE – The Heart of the Community 10, 43 FOOD & INDUSTRY NEWS Favourites 04 READERS’ LIVES COOKS CALENDAR 8-9 THE MARKETPLACE 21 DICKSON’S DIARY 22-23 MELTING POT Mex up your Menu 12-13 CATEGORY FOCUS - Wake up to Brilliant Breakfasts and Brunches 15 HOSPITALITY - Meat-Eating Brits and B&B Bookings 27 FIVE WAYS TO USE - Country Range Flour Tortilla Wraps 33 ON THE RANGE with Mike Simmonds, at GFresh Food 35 ADVICE FROM THE EXPERTS - Let Me Entertain You... Legally 36-37 LEADING LIGHTS - with Simon Rimmer 17 EDUCATION - Don’t Force Nurseries to Allow Unhealthy Packed Lunches 19 HEALTH & WELFARE - NACC SkyQuality of Care Homes, Care Catering 47 FOOD FOR THOUGHT - Sunny Ideas for Late Summer Menus 24 MCA - A Wave of Mexican Flavours 31 RAISE THE BAR - Mocktails 41 SPECIAL FEATURE - Hospitality Action 39 COUNTRY CLUB - Win a Pancake Maker and a Mexican Crockery Bundle “weekend dining.“


Stir it up magazine AUGUST 2017
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