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…
News |
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.…
News |
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…
News |
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 |
New Nestlé Professional report celebrates and inspires sustainability heroes
As food operators face an uncertain start to the year, Nestlé Professional celebrates and inspires sustainability superstars from across the industry in its new report: Empowering Sustainability Heroes. Proving that everyone…
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…
News |
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,…
News |
A Whole Latte Love for Hot Beverages
Our love of freshly brewed tea or a carefully crafted cup of coffee accompanied by a slice of cake has not diminished since lockdown, in fact, the ritual tea break…
Hospitality, News |
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 .…
News |