Inside a Charming Village Pub

A beautiful, traditional English public house in the truest sense, the picturesque pub is small with seating for just 40 people but oozes warmth and charm. With pubs across the UK and Ireland beset on all sides by a tornado of challenges and desperate for a successful summer, Andrew and Deborah have been proactive by investing in a new glass roof for their courtyard seating area.

“People are definitely drinking and visiting the pub less, especially the younger generations,” says Deborah. “We used to be busy from 5pm until last orders but people seem to head home earlier. Lunchtime drinking is a thing of the past as well, so you have to adapt.”  

“Being a small pub with just 40 seats, we have always been a bit restricted in what we could do. The courtyard has always been a great place to eat and drink but the English weather can make it difficult. The new glass roof cover is fully retractable but more importantly fully wind, rain and cold proof so guests can eat and drink outside in confidence and comfort. We’re excited about what it can offer us this spring and summer.”

A Classic Menu with a Modern Outlook

The menu is a small and simple yet sumptuous selection of British pub classics and Deborah has run the kitchen since the couple took over. “When we first took the pub on, we were definitely more wet-led but that has changed, especially over the last 20 years where food has become more important,” she notes.

“Our menu offers a concise selection of home cooked traditional pub grub. It includes a freshly made soup each day, a homemade fish pie and punters just looking for a snack can enjoy a pint or a half of sausages. The Country Range brand is a regular in our pantry, especially the seasonings, bouillons and sauces.”

A proud family endeavour, the couple’s son Adam is also now a key part of business and is crucial in ensuring the pub moves with the times, while retaining its character. “Adam does a fantastic job running the accounting and buying side of things, which is good because eating and drinking habits have changed and he probably understands the younger generation and trends better. For example, we now have a great selection of non-alcoholic drinks, which is becoming increasingly important.”

While thankful of the Labour U-turn on business rates for pubs in January, Deborah feels more was needed and is far from convinced it will be enough for many pubs. “The U-turn was just a sticking plaster. The industry has been on its knees since Covid and for many pubs, the support package announced by the Chancellor in January was just a stay of execution.”

The post Raising a Glass to 43 years appeared first on Stir it up Magazine.

For operators, it’s one of the most practical ways to grow without reinventing your business. Social media trends and a desire to build itineraries around “only here” experiences have pushed food and drink to the forefront of visitor activities, so whether you run a café, pub kitchen, bakery, or restaurant, the opportunity to put your business on the tourist-trail is yours for the taking.

There are two main routes into food tourism:

• You become the destination – tourists choose you because your menu, setting, story, or signature dish feels inseparable from the place.
• You become part of an experience – tourists encounter you through a structured product like a food tour, a tasting trail, producer visit, or cookery class.

Both routes reward the same fundamentals: strong storytelling, smooth service at pace, and clear information for guests who don’t know the local food vocabulary yet.

Understanding food tours

Food tours solve a choice-overload problem for tourists. In an unfamiliar city, a guided route turns “Where do we even start?” into a paid plan with built-in local knowledge. For operators, they can be a steady midweek revenue stream, a way to reach travellers early in their trip, and promotion when a guide tells your story for you. Whether you’re one of the stops, or you’re building a tour in your own area, the “food + history + local character” format is what travellers book.

Flexible and adaptable, food tours are not just for cities. The Burren Food Trail in County Clare connects visitors with local food and the producers behind it. Ireland has promoted
this concept nationally through Taste the Island, which highlights food and drink experiences across the country and encourages operators to participate.

At Spirit and Spice in the Highlands, food and drink experiences are centred around the landscape and a sense of “off-the-beaten-track” adventure. It started with accommodation and evolved into cookery classes and hosted experiences in a home kitchen. The common thread is that visitors aren’t only buying lunch. They’re buying access, insight, and a feeling of place.

Getting started

Whether you are looking to define your business as the destination, or want to create your own food tour, start with one clear promise such as “seafood and stories from the local harbour” rather than “a culinary journey” to give tourists something specific to be attracted to. It is also important to design your service for visitors, not regulars. Visitors often want earlier dining times, clearer directions, and a sense of what’s local without feeling embarrassed to ask, so make sure you put the basics on your website and booking pages.

The next step is to design the experience from start to finish and practice it before you go-live. Think of producing a run-list, such as a welcome drink, followed by a story, then some food and some recommendations of where to visit. You can also partner with local producers to create a comprehensive package. “Build your cuisine around local knowledge, seasonality, and strong relationships with producers. Having these authentic connections will really shine through to your guests,” recommends Petar Bebek, Chef, Maslina Resort.

Dietary requirements and allergens must also be thought about. Tourists are more likely to ask “Can you do…” because they can’t risk being unwell away from home.

Once you have a concept ready, partner with tourism bodies. VisitBritain, VisitScotland, Fáilte Ireland and local destination management organisations actively promote food-led experiences, but they need ready-to-sell products or concepts.

Taking a global view

Food tourism isn’t a new invention. Some worldwide destinations have been refining it for decades, building structured experiences around markets, street food, wine regions, and family kitchens, so there’s plenty to borrow and adapt.

In Italy, Bologna markets itself as La Grassa, the fat one. Visitors arrive expecting pasta, ragù, mortadella and Parmigiano Reggiano. The city leans into that identity with cookery schools that offer hands-on pasta making classes.

Focusing on what your region does best, often taps into the reason why tourists visit. “Our cuisine highlights seasonal island ingredients, such as fresh Adriatic fish and seafood caught by local fisheries, Hvar olive oil, aromatic herbs, and local vegetables,” says Peter. “We also have a 7,000 sqm Organic Garden where we grow a vast amount of our own produce and where our guests can partake in foraging and learn more about local ingredients”

Alternatively, in Napa Valley, wine tastings have been transformed into full-day, bookable experiences. Visitors don’t just drink wine, they meet winemakers, walk vineyards, and learn about terroir. Tastings are tiered, often paired with food, and priced accordingly.

Food tours don’t have to be about traditional cuisine, in Melbourne, the city positions itself as a multicultural food capital. Food tours explore Greek precincts, Vietnamese bakeries, Italian delis and speciality coffee roasters within a compact area.

Many cities already have strong multicultural food identities. Birmingham’s Balti Triangle, Bradford’s South Asian cuisine, or Liverpool’s historic links to global trade. These aren’t side notes – they can be framed as cultural narratives that attract visitors. We are fortunate to already have great raw ingredients, the opportunity lies in shaping them into experiences that travellers can recognise, book and remember.

Considerations for signing up to an existing food tour

Treat it like a trade relationship and agree on:

• A reliable time window and the ability to serve quickly
• A defined tasting that won’t change every day
• A price that works for both sides, with clear terms on commission or net rates
• A short, accurate story the guide can tell consistently

Make the tasting work for your kitchen with one or two items unique to you:

• Build the portion to be eaten standing or moving if needed
• Batch prep where possible, but don’t compromise quality
• Agree dietary and allergen processes in writing
• Decide how photos and social tags will be used because tours can be strong content engines

The post Local Flavor Global Appeal appeared first on Stir it up Magazine.

Kenny Atkinson is the Chef Patron of three restaurants. Spreading his time and energy across House of Tides, his first restaurant in Newcastle upon Tyne, Solstice, which was awarded its first Michelin star within eight months of opening, and his latest venture, Solaya, which is located on the 25th floor of the art’otel in Hoxton. Managing to find a few minutes in his busy schedule, we caught up with him to learn more about his career and experience.

How long have you been a chef?

I have been a chef for nearly 33 years, it feels like a long time, but it also feels like those 33 years have passed in the blink of an eye. I fell into cooking at a young age of 16 and am still going strong now at 49.
I love every minute of it.

What is your current role and what does it involve?

My current role is that of chef-owner of both House of Tides & Solstice, and concept chef at Solaya in London. My main role is to guide, nurture, and develop my teams across all sites, with the help of my head chefs and restaurant managers. My job is to help drive standards, creativity, and the overall dining experience at each site by providing them with the support and tools to achieve this. 

What was your first job in hospitality?

My first job in hospitality was working for my uncle
at the age of 16 at his hotel in Gateshead as a
kitchen porter.

As a 16-year-old, I wanted to become a bar manager, but I was too young to serve alcohol, so my uncle suggested I work for him in his kitchen, helping the chefs wash dishes and then moving on to carry out some kitchen duties. Not long after, I realised that I wanted cooking to be my vocation – and I also decided that if I was going to cook, then it would have to be to a high standard.

What’s been your worst cooking disaster?

My worst cooking disaster was as a young commis working at the Mandarin Oriental in Knightsbridge. The legendary chef Nico Ladenis was in for lunch, and the executive chef asked me to fetch the langoustine stock from the fridge so that he could make his signature langoustine risotto for him and his guests. I grabbed the wrong container and gave the chef the container that had orange juice in it, which was for the chefs to drink during service rather than the langoustine stock. When I realised, I told the head chef, and he told me to keep quiet till after service. It was still a tasty risotto, but yeah, I got a good rollocking that day.

What do you like to eat?

I’m a huge fan of all types of shellfish; they are without doubt my favourite to cook and to eat as a diner, but my favourite are scallops, raw or cooked, I could eat them all day long.

How do you achieve a work/life balance?

We decided to operate both restaurants over a 4-day week and close for the other 3 days of the week. This gives my team an extra 52 days off a year. I think this is important as we all work so hard and commit long hours to our craft that it’s important that the extra day off allows us to recharge, spend more time with our families or take up out-of-work hobbies.

If you were on a desert island, what five ingredients would you take with you?

Olives, salt and butter so I can catch and cook my own food, also wine & beer, probably more important than the food!

What’s the best dish and drink combo for after a shift?

Cheese and wine for sure. A nice sneaky glass of red along with any leftover cheese from the cheese board is the best combo ever, a proper chef’s treat.

Do you have a favourite pub in the UK?

Tough one, there are so many pubs that I do really like, but the one that probably stands out for me the most has to be the Devonshire in Soho. It’s become a bit of an iconic pub in the UK now and a bit of a destination for chefs. When I go to London, it’s always the place to meet up with friends for a proper pint of Guinness.

What is your favourite cookbook?

Without doubt White Heat by Marco Pierre White. It was the first chef book that I bought; his approach to food really got me engrossed in the fine dining world.

What are your culinary ambitions for 2026 and beyond?

I have achieved so much already, from winning Chef of the Year at the National Restaurant Awards to being the first chef to achieve a Michelin star at two restaurants at the same time on the same street in Newcastle. I do have a few things in the pipeline but if truth be known, future ambitions include achieving a second Michelin star for Solstice, nurturing the next generation of chefs, ensuring the longevity and sustainability of existing restaurants, and continuing to innovate and evolve.

The post Leading Lights: Kenny Atkinson appeared first on Stir it up Magazine.

What were the key steps in your development and career?

I began with working in a professional kitchen at age 17. It taught me the basics, and it taught me discipline, responsibility, among other key values. Whilst doing this, I was doing my Level 2 and 3 Diploma in Professional Cookery at Kendal College. This was key in strengthening those values even more and also having fun and meeting people. But the biggest step in my development was joining the Old Stamp House team. I feel like I’m in my element there, and Ryan has taught me a lot!

Who are your food heroes?

From a very young age, I was watching cooking programs on TV; Keith Floyd, Rick Stein, Hugh Fearnley-Whittingstall, Ramsay, and Bourdain. I was obsessed! So, these guys would be top of the list!

Who have been your key mentors?

Through college, Richard Axford was one of my tutors; he was very supportive and a great tutor!

But Ryan Blackburn has been the main one. I started my time with him when I was very young, and he’s taught me a lot, not just about food and cooking but also about business and how to run a successful restaurant.

What’s the best thing about the hospitality industry?

There are a lot of great things about our industry! I love making people happy; it brings me so much joy. So, to see customers smiling and enjoying the food is a great feeling.

You meet a lot of very interesting people; lifetime relationships are formed. Also, for me, the thrill of service, it’s hard to explain, but it gives you a buzz, a little adrenaline hit in a busy service, the pride and satisfaction seeing everything you’ve worked towards leave the kitchen and go to the guest.

When you have a great team, it makes everything easy. Service becomes a rhythm, you almost get into a trance, you don’t have to speak, everyone knows what needs to be done.

What cuisines, flavours, ingredients or techniques are you loving right now?

I’m loving protein done simple: whole fish, whole birds, game, just cooked nicely and served with simple garnishes. I’ve been getting into preserving a bit more, too, smoking/salting/drying.

Tell us about your place and the philosophy behind the food?

The Old Stamphouse is a little basement restaurant in the centre of Ambleside, which once served as an office to the poet William Wordsworth, where he worked as a distributor of stamps (hence the name). Old flagstone floors, low-beamed ceilings, make dining here like stepping into local history. The philosophy behind the food is serving quality local Cumbrian produce. All of our food has a story
behind it, a little bit of history and always links to Cumbria in one way or another. We keep flavours clear and balanced. In a nutshell – local produce, traditional methods, modern precision, approachable.

The post Rising Star: Will Bolsover appeared first on Stir it up Magazine.

Parliament’s Environmental Audit Committee highlighted the scale of the situation back in 2017, citing 2.5 billion coffee cups used and thrown away each year in the UK, with extremely low recycling rates. A newer industry report referencing WRAP-linked research puts annual cup volumes higher, at around 3.2 billion, which shows how quickly “small” items add up.

Reuse goes from niche to operational

The sharpest reduction of packaging waste can come from packaging that is not thrown away. Reuse systems for cups and containers are now moving beyond pilots into managed logistics, with track-and-trace and centralised washing operations.

Ireland is also pushing in a similar direction. ReCircle Ireland, backed by VOICE, has been trialling reusable food containers to cut single-use packaging without compromising service speed.

Fibre-based packs without the plastic lining

Operators still need grease and moisture barriers, especially for burgers, curries, and sauces. Innovation is speeding up in plastic-free coatings and paperboard engineering so packs can go through mainstream recycling or composting routes more reliably. Just Eat were early adopters in 2021, trialling seaweed-coated fibre boxes, expanding on an existing partnership with Notpla, who piloted the use of seaweed-based sauce sachets, preventing over 46,000 plastic sachets from entering our homes.

Deliveroo’s latest move, announced earlier this year, is also a good example of design-led progress. It launched a new takeaway box created through its Sustainable Packaging Challenge in partnership with Sheffield Hallam University and BioPak. The winning design features a new locking mechanism to prevent spillages.

The cup problem, tackled head-on

Some of the boldest moves come from independents who choose friction over waste. Boston Tea Party stopped serving takeaway hot drinks in single-use cups in 2018 and says the decision has saved over one million cups from landfill, pushing customers towards reusables and deposits. Customers can either bring in their own reusable cup, or borrow a loan cup for £2, which is refundable when it is returned.

The future of packaging in hospitality

England’s ban on certain single-use plastic items came into force in October 2023, and packaging choices now carry more compliance risk as well as reputational risk. The best operators are treating packaging as part of their overall offering, not an afterthought. They’re choosing designs that stack, seal, return or compost, and they’re building systems around it.

For operators, the direction of travel is clear: fewer materials, fewer components, and more packs designed for real-world sorting, or better still, designed to come back and be used again.

The post Packaging with Purpose appeared first on Stir it up Magazine.

Around 2.5 million people in the UK are using drugs such as Ozempic, Mounjaro and Wegovy, also known as GLP-1 medications. This not only means they eat considerably less when dining out, but it also affects their social behaviour. Research from KAM reveals that people using GLP-1 medications go out less frequently (32%) with 57% more likely to reserve dining out for special occasions.

Katie Jenkins, marketing director, KAM, comments:

Katie Jenkins, marketing director, KAM, says “For operators, the risks are clear – lower average food spend per head, decline in high-margin alcohol sales and shorter dwell times as customers leave earlier. But there are opportunities too – premiumisation of smaller portions and growth in low, no and mid-strength alcohol and functional drinks.”

The retail sector is already responding with M&S introducing a “Nutrient Dense” range and Asda launching four Protein Power Pot ready meals.

Introducing the Mindful Experience

Capitalising on this burgeoning market, Heston Blumenthal’s restaurant The Fat Duck in Bray has already introduced a “Mindful Experience” which scales down their tasting menu. Otto’s in London has created a “small appetite” tasting menu, while Chipotle has introduced a new high protein menu including a “High Protein Cup” filled with pieces of steak or adobo chicken to meet demand.

Dr Sarah Schenker, registered dietitian and nutritionist, explains that GLP-1 medications not only drastically reduce appetites, but also slow digestion. “This has the effect of restaurant diners feeling full very quickly and unable to finish their plate.”

She suggests offering flexible portion sizes of half plates, tasting plates and lighter dishes made with easy to digest ingredients. “The focus should be on nutrient-dense ingredients such as lean proteins, vegetables and whole grains to ensure diners receive good nourishment even from smaller servings,” she adds.

“Items such as kimchi, sauerkraut, pickled vegetables, miso, kefir dressings or lightly fermented slaws will add flavour without heaviness and can be served in small, manageable portions,” she says. “Miso-based broths, fermented vegetable garnishes or yoghurt-based dressings can complement a dish while keeping it digestible and portion-appropriate.”

A Smarter Approach to Menus

The best option is to include smaller plates or lighter bites within the main menu rather than creating a separate one. Pippa Mason from Book A Party says “If you create a separate menu for smaller portions, it can sometimes make people feel awkward whereas having those items already built in the main menu allows customers to order what suits them without overthinking it. Offering smaller plates also helps prevent food waste as customers can order the right portion for them rather than leaving half their meal uneaten.”

With 3.3 million people expressing an interest in using weight loss drugs, according to a UCL study, the trend for smaller plates and high protein meals looks like it will continue for the foreseeable future.

Discover more hospitality and catering news

Discover more articles and inspiration around the hospitality sector and how you can upgrade your menu next season.

The post What’s Driving the Small Plate Trend? appeared first on Stir it up Magazine.

1/Make a Tart

My lettuce tart features Lollo Rosso from Tarleton, lightly sprayed with beer vinegar, one day old Kirkham’s cheese curds, elderflower and Tarleton tomato relish, caramelised chicory, and a fresh lettuce gazpacho.

This dish is all about celebrating Lancashire produce at its best. The beer vinegar brings a gentle acidity that lifts the natural bitterness of the lettuce without overpowering it, while the creamy curds and sweet tomato elderflower relish balance everything beautifully. Credit: Sean Wrest, Head Chef, Aven Restaurant

2/Asian Inspiration

At Omboo, we enjoy utilising seasonal ingredients within our South-East Asian-inspired dishes. One of these includes Gindara Saikyo Miso-yaki; a classic Kyoto dish of black cod marinated in sweet Saikyo miso and gently grilled until caramelised. This is a dish I love to cook because of its balance of richness and restraint. Grill slowly and serve with hajikami to refresh the palate, all served on top of a warmed bed of lettuce. Credit: Kasun Jayasooriya, Head Chef at Omboo, Sopwell House

3/Char It

Lettuce is underrated when fat and seasoning do the heavy lifting. I love quickly charring baby gem in a hot pan with olive oil and garlic, then finishing with lemon zest and sea salt for depth and balance. Credit: Kate Styles, Founder, Keto Kitchen Lytham

4/A Supreme Side

For my chicken supreme with charred baby gem, fried kale and tarragon jus, soak the baby gem lettuce for a few hours in cold water, before rinsing them through, making sure to open them to allow the water to go in. Allow to dry, then cut in halves length wise, season with extra virgin olive oil and Maldon salt, and place it into a charcoal grill for a few minutes both sides. Credit: Marilena Ungureanu, Head Chef at The Brasserie, Sopwell House

5/Elevate Your BBQ

If you have never barbecued a gem lettuce before, then this is your sign! It’s time to elevate your BBQ game with a fresh, smoky twist and my char-grilled baby gem Caesar Salad is your new go-to side dish. With crisp lettuce charred to perfection, smothered in a tangy sunflower seed and hemp seed dressing with vibrant toppings, this salad is anything but ordinary. Credit: Charlie Tomlinson, Founder, Wild Root

Waste Not, Want Not

Use crisp outer leaves in salads and sandwiches, then sauté or braise tougher ones for soups and stir-fries. Chop stems into slaws or stocks for extra crunch and flavour. Blend wilted leaves into sauces or smoothies. Even scraps can flavour broth, helping you use every part and cut waste.

The post In Season: Lettuce appeared first on Stir it up Magazine.

“For pubs and bars, this is a prime opportunity to apply for Temporary Event Notices to extend licensing hours, while also making sure you have the correct licences to show the games,” says Jane Pendlebury, CEO of HOSPA (Hospitality Professionals Association). “Establishments can benefit from a late kick off by “creating a night-owl atmosphere with late-night snack menus. This can turn a quiet Tuesday into a bumper session, while hotels can consider match-and-stay packages for guests who would rather book a room than navigate a long journey home after a 1am finish,” she says.

At the end of the match, to further extend trading hours, operators could consider hiring a local DJ for the night to keep the momentum going.

The World Cup 2026 Inspiartion

“With 48 nations participating, you have a global array of culinary inspiration to draw from,” enthuses Jane. “Instead of a generic menu, you might introduce a World Cup small plates selection featuring typical foods from the host countries.” Dishes could include tacos, shakshuka, loaded sliders, match-day burgers, lobster rolls, or poutine (fries, cheese and gravy).

Drinks menus can be equally creative with themed cocktails and promotions. For example, American cocktails such as the Manhattan, The Caesar from Canada or the classic Margarita from Mexico.

When building your offering, think about promotional mechanics such as World Cup table and viewing packages that include food and drink for groups or a room-and-screening pass at partner venues for hotels. Jane also suggests offering 2-for-1 deals for a short window after a high-scoring game, or providing free side dishes every time a home nation player finds the back of the net. “It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats even after a tough result,” she says.

Antony Woodcock, Comments:

Antony Woodcock, owner of Parliament House Hotel, Edinburgh, and managing director of Gig, recommends supporting teams with temporary staff. “These unusual trading hours may be harder to staff with permanent employees, so operators may need a helping hand with temporary staff,” he says. “Temporary workers are particularly valuable here, allowing operators to cover early starts, late finishes or short peak periods without committing to long-term rota changes. You can either build a pool of local workers yourself, or use an agency to help you manage this.”

“It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats”

More than just Football this Summer

Other sporting events to capitalise on include:

• Glasgow Commonwealth Games – Thursday July 23rd to Sunday August 2nd
• Wimbledon Tennis – Monday June 29th to Sunday July 12th
• Cricket – Women’s T20 World Cup in England – Friday June 12th to Sunday July 5th
• Golf – The Open Championships at Royal Birkdale, Southport – Thursday July 16th to Sunday July 19th

The post Tackling the Summer of Sport appeared first on Stir it up Magazine.

When and how did your passion for food and cooking begin?

I was a greedy kid, plain and simple. I loved eating new and different foods and was always on the hunt for something I didn’t have to share with my siblings – hence my lifelong love of winkles and the tragically small bounty you’d find at the end of Christmas in a tub of Celebrations.

I was probably the only kid growing up in the 90s who flat-out refused turkey twizzlers and freezer burned turkey drumsticks, so clearly the obsession with fresh, decent food started early.

Did you have any early disasters in the kitchen?

At university, I really got into cooking, and one day, while wandering around St John’s Market in Liverpool, I came across a whole rabbit for sale. I’d eaten rabbit stew on a family holiday in Malta and again at a campsite with my scout group, so naturally I decided to cook a full rabbit feast for my flatmates. It… didn’t go down well.

I once cooked liver and onions for a flatmate, too. She’s vegan now. I’ll let you draw your own conclusions.

What did it instil in you?

What stuck with me was the camaraderie. I remember thinking, I can’t believe I’m getting paid for this – it’s so much fun. Kitchens are like a sport: hard work, pressure, teamwork, and at the end of service, you either win or lose and come back stronger the next day.

One other very important lesson I learned early on was to never do drugs – willingly, anyway. On a staff night out, one of the chefs spiked my drink. It was one of the worst experiences of my life, and the hangover lasted about three days. That alone put me off for good.

When did you decide that cooking would be a career?

I still shock myself that this is actually my career – and that I’m being asked questions like this. There was never a grand plan. Just a determination to keep my head down, keep grafting and keep pushing forward. I’ve come up for air and suddenly… here we are.

What have been the hardest times in your career?

Competing on Great British Menu was easily the hardest moment. My career had been
on a steady upward trajectory, and it was the first time I’d really faced adversity and failure – and very publicly.

It knocked my confidence badly, but it also taught me resilience and perspective.
You don’t grow without a few bruises.

Who are your food heroes?

John Williams, without hesitation. He’s from the North East, from a working-class background like mine, and rose through the ranks to become executive chef at one of the most prestigious hotels in the world.

When I took my mum for afternoon tea for her 50th birthday, he made us feel genuinely special – showed us behind the scenes and even sent out a birthday cake. He still has that North East warmth and charm.

Whenever I see him at industry events, he’s like the godfather – everyone wants a word. He’s exactly the kind of chef and human I aspire to be, and I hope I’d stay just as humble if I ever reached that level.

Best advice you were given?

From my dad: “There’s no cheat in life.” At the time, I didn’t really appreciate it, but now I live by it. He’s a tradesman and a craftsman, and it’s clear that putting the hours in is what sets you apart. There are no shortcuts in this industry – your weaknesses will always catch up with you.

Describe your cooking style.

Bold, punchy flavours presented elegantly. The dial’s always moving depending on season and the skill level of the team, but there are fundamentals I don’t want to drift too far from, at least for now.

What’s the best thing about hospitality?

Right now, it’s the camaraderie between restaurants. Everyone knows how tough things are, and there’s comfort in knowing your friends and peers are facing the same challenges. It really helps the mindset.

Where would you like to be in 10 years?

The goal has always been for my partner and me, who’s also the restaurant manager at Solstice, to have our own restaurant. Every decision and sacrifice we’ve made has been towards that.

Tell us about Solstice and the philosophy behind the food

Solstice is a 14-cover fine-dining, tasting-menu-only restaurant where chefs cook the food and then come out to serve it themselves.

It’s designed to feel like you’re walking into our house and we’re cooking for you. There’s no menu at the start, so most dishes are served blind, which guests love. That set-up forces us to think deeply about every dish – not just flavour, but process. Can it be cooked calmly and cleanly? Can the chef then present it confidently? It’s challenging but incredibly rewarding, and the interaction with guests is special.

Last restaurant you ate at

Restaurant Hjem – it was part of their celebration last week before moving into the new space.

Favourite restaurant

Jordnær hands down.

ori. Place a lid over the bowl and smoke the dish before revealing at the table and pouring the sauce over the top.

The post Rising Star: Scott Hodgson appeared first on Stir it up Magazine.

What does “authentic” food photography mean to you?


It’s about telling your story, showcasing your venue, food, and even suppliers in an honest, genuine way. It’s far easier, and far more rewarding, to be honest than to spend time constructing a version of something you think your customers want to see. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

What lighting setups work best for restaurants?

Most importantly, stay away from the pass. The lighting there is harsh and unnatural, and it can be challenging to work with. Soft, natural light is always your best friend. Indirect daylight works beautifully, and shadows shouldn’t be feared either; they can add depth and atmosphere to an image.

Simple setups tend to work best. It’s about finding a look that suits your venue’s personality.


What food photography trends should be embraced/avoided?

Authenticity and imperfection are definitely having a moment, and for good reason. “Perfectly imperfect” images, with drips, crumbs or half-eaten plates, feel more natural and relatable. Bringing in hands, movement or even faces can help tell the story of the experience and make the viewer feel part of it, rather than just looking in from the outside.

Pouring shots are another trend that continues to work really well. They’re fun to create, add movement, and are always pleasing on the eye.

On the flip side, it’s worth avoiding visuals that feel overly busy or cluttered, rely on harsh or flat lighting, or use heavy filters, especially over-saturation or artificial effects. Unrealistic close-ups that distort food, or stylistic gimmicks like extreme colour blocking that don’t align with the brand or venue, can end up making food look less appealing rather than more.

What practical steps can a restaurant take to build that consistency?

Create a short list of around five clear guidelines and pin it somewhere visible, on the fridge, in the office, or near the pass. This doesn’t need to be technical; it can be as straightforward as “use natural light only,” “shoot from a 45-degree angle,” or “keep backgrounds clean.”

Next, choose two or three reliable spots in the venue where the food photographs best and stick to them.

Finally, agree on a shared visual style. This could be a preference for soft, natural light, minimal props, or a slightly moodier feel.

If you had to give one piece of advice to hospitality operators who want better food photography today, what would it be?

Authenticity is everything

Authenticity is everything. Tell your story. Not just the food, but your team’s story, your suppliers, and the people who make your venue. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

The post A Picture of Hospitality appeared first on Stir it up Magazine.