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Stir it up magazine NovDec 2017

Favourites 04 READERS’ LIVES COOKS CALENDAR 29 COUNTRY CLUB - Win an Apple watch, a Sprocket and a ‘Mexico: A Culinary Quest’ book 36-37 MELTING POT - Feel the pulse 44-45 LEADING LIGHTS - Mary Berry 49 ADVICE FROM THE EXPERTS - Curing to bring home the bacon SEPTEMBER 2017 CHALLENGING TIMES AHEAD Country Range Student Chef Challenge 2018 launch Pippa Middleton Ingredients Features 05 CUSTOMER PROFILE - Let the festivities begin! 13-14 CATEGORY FOCUS Room for improvement 17 EDUCATION - The next generation of trends 19 HOSPITALITY - Food fraud UK confidence is declining 21 RAISE THE BAR - Celebration drinks 23 SPECIAL FEATURE - Life is sweet for festive revellers 25 HEALTH & WELFARE - NACC - High scores in PLACE report 33 SPECIAL FEATURE - Viva las vegans! OCTOBER 2017 41 MCA - The future is flexitarian 47,51 FOOD & INDUSTRY NEWS THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Hiat nodve r! Latest trends for food on the go TOP HONOURS Catering for further & higher education Visit our websit e f or lo t s more advice, inspirat ion and recipes! NOV/DEC 2017 3 Wit h pages f ull of Christ mas ideas, prepare t o f eel fest ive For starters... 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 Natalie Jeffcott www.nataliejeffcott.com Our editorial partners... THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS shares her heartfelt signature dish CHRISTMAS COMES EARLY! FORWARD PLANNING FOR THE FESTIVE SEASON 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 07 COUNTRY RANGE CHRISTMAS INSPIRATION 8-9 NEW FROM COUNTRY RANGE 11 THE MARKETPLACE 27 DICKSON’S DIARY 31 FIVE WAYS TO USE - Oat Flakes 35 SIGNATURE DISH with Angellica Bell 39 ON THE RANGE with Ese Kousin, Black Label Events 54-55 FOOD FOR THOUGHT - Cracking ideas for festive menus @stiritupmag www.stiritupmagazine.co.uk As we come to the end of another amazing year, we’re bringing you a bumper issue of Stir it up, looking fondly back at some of the highlights of 2017, as well as providing inspiration and food for thought for the coming year. We are, of course, feeling very festive, and showcase the latest Christmas launches from Country Range, along with advice on celebration drinks courtesy of UK Bartenders Guild president Luca Cordiglieri. Luca’s informative ’Raise the Bar’ columns have been a wonderful asset to the magazine this year, and we’re thrilled that he’s agreed to do it all again next year! We also take a look at the fabulous Yuletide operation at Country Range customer the Culloden Hotel in Belfast – and have an in depth feature on the hotel sector in general on page 13. November 30 marks the final closing date for entries into the Country Range Student Chef Challenge so I would urge all chef lecturers who haven’t done so already to register their teams. 2016 Challenge winner Emily Bucknall, who has just secured her dream job working for top chef Sat Bains, is the author of our Five Ways on page 31 and is testament to the success that winning this prestigious competition can bring. Finally, it’s a very ‘Mary Christmas’ as national treasure Mary Berry is our final Leading Light of the year (page 44). Wishing you a wonderful and prosperous festive season!


Stir it up magazine NovDec 2017
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