Advice from the experts – What caterers need to know about acrylamide
By Mark Wills, head of chemical contaminants and residues at the Food Standards Agency Recently introduced legislation (Regulation (EU) 2017/2158) requires certain food business operators (FBOs) to manage acrylamide in…
News |
Hospitality: Planting the seeds of success
As the popularity of plantbased eating continues to grow, savvy caterers are publicising their vegan offering by supporting key campaigns. One of the biggest is Veganuary, a charity event which…
Hospitality, News |
Education: Everything ‘uni’ to know about student eating and drinking habits
Slashed prices, promotional meal deals and a greater variety of grub… These are the three key reasons students say they’ll ditch the takeaways to eat at university outlets A study…
Education, News |
Eat the Season : Sloes
By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary…
News |
Food & Industry news: Nov / Dec
Changes in breakfast and dinner timings can reduce body fat Modest changes to breakfast and dinner times can reduce body fat, a new pilot study in the Journal of Nutritional…
News |
Category focus: Around the world in 80 plates
We’re constantly hearing about the ever-changing trends and flavours in the world of food, and sometimes it can be hard to keep up. Independent foodservice operators rely on up-to-date ‘intel’…
News |
New from Country Range: Christmas 2018
Christmas is all about decadence and indulgence, and, whilst enjoying the festivities, diners are much more likely to treat themselves to a dessert. According to new research from Dr Oetker,…
News |
Food for thought: Inspiration for Winter menus
Send your Food for Thought ideas to editor@stiritupmagazine.co.uk 1. Rice and crumbly For a deliciously warming, winter vegetarian dessert, try this coconut rice pudding made with Arborio rice, compressed mango…
News |
Melting pot: Meaty ideas for carnivores
Whilst the trend for plant-based eating continues to boom, the majority of people in the UK remain omnivores. Nose to tail eating is high on the agenda, not only from…
News |
Leading Lights: John Grover
Earlier this year, John Grover scooped the prestigious NACC Care Chef of the Year 2018 title after wowing the judges with his beautifully presented dishes and inventive use of classic…
News |
