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Stir it up magazine July 2017

MAY 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Sunny ideas for summer menus Winners revealed! Country Range Student Chef Challenge JUNE 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Child’s Play Dishy ideas for dinky diners Are you top of the class? healthy school meals Educating children to eat Visit our websit e f or lo t s more advice, inspirat ion and recipes! JULY 2017 3 www.stiritupmagazine.co.uk For starters... >> If I had to choose one foodstuff to live off for the rest of my days, it would be, without question, seafood. And it seems I’m not alone, as seafood is enjoying a surge in popularity. According to figures from Seafish, seafood sales in foodservice are continuing to grow, with many diners citing “health” as one of the major factors for eating it more often. With summer days hopefully spent enjoying the sunshine at the seaside, it seemed like the ideal opportunity to focus on fish and shellfish this issue. Our Melting Pot features some great ideas on how to ‘net’ profits from seafood for all sectors of foodservice, and City of Liverpool chef lecturer Ian A Jaundoo gets creative with Country Range IQF Salmon fillets on page 29. Meanwhile our super-talented development chef Paul Dickson provides further inspiration on page 35. Pubs and restaurants come under the spotlight on page 10 with lots of tips and advice to help independents stay on top of their game, and the beautiful and talented Fearne Cotton shares a fab summer recipe from her new book on page 21. We’ve also got three copies of the book to give away on our Country Club page – plus this season’s must-have gadget – an Amazon Echo! Check out page 27 for details on how to enter. Keep creating a stir! Ingredients @stiritupmag Wit h a lit tle imagination, chefs can create dishes which scream f resh, bold and exciting flavour. Food 7,8 NEW FROM COUNTRY RANGE 18,19 THE MARKETPLACE Features 05 CUSTOMER PROFILE – Culinary Adventures in Beautiful Surroundings Favourites 04 READERS’ LIVES COOKS CALENDAR 10-11 CATEGORY FOCUS - What’s your pub or restaurant’s USP? 21 SIGNATURE DISH with Fearne Cotton 29 FIVE WAYS TO USE - Country Range IQF Salmon 13 ADVICE FROM THE EXPERTS - There’s a Beer for That 35 DICKSON’S DIARY 37 ON THE RANGE with Wayne Morris, Roosters Restaurant 17 HOSPITALITY - A Bumper Year and New Technologies 23 HEALTH & WELFARE - Sugar Reductions in Hospitals, New CQC Guidance 27 COUNTRY CLUB - Win an Amazon Echo, Copy of Fearne Cotton’s New Book Cook. Eat. Love. 25 EDUCATION - National School Meals Week and Prue Leith 34 MCA - Welcome Generation Z 43 FOOD FOR THOUGHT - Inspirational ideas for Summer recipes 39 RAISE THE BAR - Time to Stock Up! 40,41 FOOD & INDUSTRY NEWS 30-31 MELTING POT How to Net Profits From Seafood 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 Leigh Beisch, COUNTRY RANGE PHOTOGRAPHY www.barrymellorphotography.co.uk 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. Our editorial partners...


Stir it up magazine July 2017
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