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Stir it up magazine October 2017

Favourites 04 READERS’ LIVES COOKS CALENDAR 21 ADVICE FROM THE EXPERTS - How to be competition ready 28-29 MELTING POT - Hand it over 34-35 LEADING LIGHTS - Michel Roux Jr 41 COUNTRY CLUB - Win a Glu mulled wine set! AUGUST 2017 Ingredients Wake up to brilliant breakfasts and brunches 05 CUSTOMER PROFILE - The Ethos for healthy dining 11 HEALTH & WELFARE - NACC Vegan diet and HCA 12 EDUCATION - Championing charity for children closes 14-15 CATEGORY FOCUS - Take the honours 17 HOSPITALITY - People with disabilities playing a key role 19 RAISE THE BAR - Hot Toddy & Egg Nogg 26 FOOD & INDUSTRY NEWS 31 SPECIAL FEATURE - Gastrophysics 33 MCA - Work-week needs to week-long wants SEPTEMBER 2017 Features THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS CHALLENGING TIMES AHEAD Country Range Student Chef Challenge 2018 launch Pippa Middleton shares her heartfelt signature dish CHRISTMAS COMES EARLY! FORWARD PLANNING FOR THE FESTIVE SEASON Visit our websit e f or lo t s more advice, inspirat ion and recipes! OCTOBER 2017 3 For starters... Creating an appealing menu that emulates the high street, but at a lower price point 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 Barry at www.barrymellorphotography.co.uk Our editorial partners... THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS MORNING GLORY riding the Mexican wave Fiesta time! 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 8-9 THE MARKETPLACE 25 ON THE RANGE with Cheryl Radwell, Willow Tree Palnackie 37 DICKSON’S DIARY 39 FIVE WAYS TO USE - Chicken Breasts 43 FOOD FOR THOUGHT - Inspirational ideas for late Autumn recipes @stiritupmag www.stiritupmagazine.co.uk >> Students can be a tricky bunch to please when it comes to campus catering. They want healthy, on-trend food, which emulates the high street but at a lower price point, so creating an appealing menu that ticks all of the boxes can be challenging. As the new academic year gets underway for chefs working in further and higher education, our Category Focus (page 14) shines a light on this sector and offers some insightful thoughts and ideas. Food on the go is particularly popular with students too, and our Melting Pot feature (page 28) in this issue is packed with great ideas to inspire your offering across all sectors. There’s still time for chef lecturers to enter the Country Range Student Chef Challenge (www.countryrangestudentchef.co.uk), and expert competition judge George McIvor provides words of wisdom on the benefits of entering competitions and how best to prepare (page 21). Finally, we’re thrilled to have the legend that is Michel Roux Jr as our Leading Light (page 34). Hailing from a famous culinary dynasty, we find out his thoughts on a variety of subjects. Keep creating a stir!


Stir it up magazine October 2017
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