Stir it up Magazine for Independent Caterers

Featured Recipe

Pan Roast Halibut, Confit Artichokes, Pickled Grape, Almond, Fennel Broth

By Ruth Hansom, previous winner of Young National Chef of the Year, star of BBC Two’s Million Pound Menu and head chef at Pomona, Notting Hill

| 12th Jun 2019

Featured news

The Green Gauge: Guardians of Grub- Crusade to Beat Food Waste

Campaigners are on a crusade to tackle nearly £3billion of food thrown away by the hospitality and foodservice sector. The Guardians of Grub campaign has been developed by WRAP, as…

News | 26th Jul 2019

Latest News

An Artful Challenge

To help celebrate the Year of the Arts in Care, Millac Gold is inspiring care settings to think about ‘artful desserts’. The idea focuses on the art of plating up…

Care Homes | 20th Aug 2019

Eat the Season: Broad Beans

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance…

News | 26th Jul 2019

Catergory Focus: Tiers & Tiffin

Innovative ideas to maximise the Afternoon Tea Week opportunity Afternoon Tea Week takes place from August 12-18, offering an ideal opportunity to promote and showcase your offering. This national institution…

News | 26th Jul 2019

How to ensure your hotel breakfasts rise to the occasion

With so many hotels across the UK and Ireland, the quality of your breakfast is often what makes you stand out – and attract repeat custom. And with 51% of…

Hospitality, News | 26th Jul 2019