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Stir it up magazine March 2017

JAN/FEB 2017 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS Care catering What elderly diners want and need Super Powers superfoods to boost your profits Visit our websit e f or lo t s more advice, inspirat ion and recipes! MARCH 2017 3 dogs are a great vessel t o Contact us... EDITOR Janine Nelson editor@stiritupmagazine.co.uk WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 subscriptions@stiritupmagazine.co.uk DESIGN & PRINT Eclipse Creative FRONT COVER Photographed by Holly at tasteandsee.com COUNTRY RANGE PHOTOGRAPHY www.barrymellorphotography.co.uk As part of our environmental policy this magazine is printed using vegetable oil based ink and is produced to high environmental standards, including EMAS, ISO14001 and FSC® certification. Our editorial partners... Food 7,9 NEWS FROM COUNTRY RANGE 11 THE MARKETPLACE www.stiritupmagazine.co.uk For starters... >> Educating our chefs of the future is hugely important to the ongoing success of the foodservice industry, and it’s crucial that we recruit and keep hold of inspirational teachers. It was therefore truly fantastic to catch up with Gary Mclean, winner of MasterChef the Professionals and lecturer at City of Glasgow College. Gary is a staunch advocate of the UK education system and is the only full-time college lecturer ever to win the prestigious title. You can read what he has to say on page 19. It’s people like Gary who are nurturing future talent in the industry – and they’ll be plenty of that on display at ScotHot later this month. The Stir it up team will be heading up to Glasgow for the show, one of the highlights of which will be the much-anticipated final of the Country Range Student Chef Challenge. If last year’s event is anything to go by, it’s sure to be a hard-fought battle and I’m really excited to watch and meet all of the finalists. Good luck to everyone taking part. Another big event taking place this month is Red Nose Day (March 24) and the Hairy Bikers are fronting the fundraising campaign. Find out more and try their recipe on page 31. An array of leading chefs and industry experts share their tips and ideas for pimping up your burgers and dogs on page 32, so make sure you take a look. Keep creating a stir! Ingredients @stiritupmag Features 05 CUSTOMER PROFILE – Sowing the Seeds of Success 12-13 CATEGORY FOCUS - The Culture Club Favourites 04 READERS’ LIVES COOKS CALENDAR 29 FIVE WAYS TO USE - Country Range Tomato Soup Mix 31 SIGNATURE DISH with the Hairy Bikers 25 ADVICE FROM THE EXPERTS - Implement Green Standards 15,17 FOOD & INDUSTRY NEWS 19 EDUCATION - Championing College Education 37 DICKSON’S DIARY 39 ON THE RANGE with Simon Tucker, Royal Oak, Dartmoor 27 COUNTRY CLUB - Win a 2 in 1 Steam Mop, Clean Eating Alice Book, a KitKat Counter-top 21 HEALTH & WELFARE - NACC Hydration, Nutrition & Red Nose Day 23 HOSPITALITY - Self Combusting Tea Towels?! 43 FOOD FOR THOUGHT - Spring into action with some inspirational recipes 36 MCA - Burger Market worth £3billion in 2016 41 RAISE THE BAR - Craft Beer 32-34 MELTING POT How to pimp up your Gourmet Dogs & Burgers Hot carry amazing creative t oppings from fresh salsas t o heart y cheesy macaroni


Stir it up magazine March 2017
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