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Masterclass with Dayashankar Sharma

With three decades of experience working in the hospitality sector, Chef Dayashankar Sharma is one of the best Indian chefs in the country, having won Best Chef at the Asian…

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Stir it up Readers Survey 2022

Stir it up is widely considered to be the best customer magazine in foodservice but we’realways looking for ways we can further improve in line with changing demands and needs.…

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Sensational plans for a platinum summer

An extended bank holiday in June to celebrate the Queen’s Platinum Jubilee offers the perfect opportunity to capitalise on increased footfall and later opening times. The weekend, from Thursday June…

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Leading Lights – Judy Joo

Korean-American Chef, TV personality and restauranteur Judy Joo currently runs Seoul Bird, a Korean Fried Chicken restaurant in two locations in London. Following an engineering degree at Columbia University and…

Hospitality, News |

The Age of the Plant-Based Revolution

The vegan food category, previously infamous for bland, lacklustre meals with no variety has been transformed over the years and we have witnessed more vegan food coming to market in…

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Leading Lights – Ben Ebbrell

Chef and co-founder of online food community – SORTEDfood, Ben Ebbrell is part of an internet sensation that has taken the world by storm since its launch in 2010. Twelve…

Hospitality, News |

Advice From the Experts – Doctor of Happiness

Regularly featured on television and radio, Dr Andy Cope (also known as the Doctor of Happiness), is a happiness expert, best-selling author, keynote speaker, trainer and authority on employee engagement,…

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Making kitchens greener

In some kitchens only 40% of energy consumed is used for the preparation and storage of food.1 Much of the wasted energy is dispersed into the kitchen as heat .…

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